Le vent

Recipe

Created by

Alejandro Salas Rodriguez -

Raspberry lime confit

ingredients	preparation
460g raspberry puree 250g caster sugar 1g Vanilla Beans 50g glucose syrup DE 40 6g yellow pectin 1g lime peel	Heat raspberry puree, caster sugar, vanilla pod and glucose syrup DE40. Add and mix in yellow pectin. Cook lime peel until 76°C. Let it cool and keep it in cooler.

Coffee Whipped Ganache

ingredients	preparation
10,8g Tonka beans 300g milk 60g ground coffee 170g sugar 42g sorbitol 120g Strain Coffee infusion 140g 35% cream 140g Butter 84% 2g lecithin 4g Sea salt 230g CHM-P40GHA 96g CHD-Q70SDO	Infuse milk and ground coffee with tonka bean. Caramelise sugar and sorbitol. Heat strained coffee infusion and add into cream. Mix butter, lecithin and fleur de sel into caramel. Add cacao barry chocolates. Emulsify with a hand mixer, let it cool until use.

Black cocoa butter

ingredients	preparation
200g NCB-HD702-BYEX 8g Liposoluble black color powder	Heat Cacao Barry cocoa butter and mix with black colour powder. Pre-crystallise and use at 29°C.

Red Cocoa butter

ingredients	preparation
200g NCB-HD702-BYEX 8g Liposoluble red color powder	Heat Cacao Barry cocoa butter and mix with red colour powder. Pre-crystallise and use at 29°C.

Santo Domingo Shell

ingredients	preparation
2000g CHD-Q70SDO	Melt Cacao Barry chocolate. Pre-crystallise and use at 31°C.