FLORA
Recipe

Cassis verveine confit
Ingredients | Preparation |
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1) Heat the cassis puree, raspberry puree, vervain all together at 40 C. |
Chocolate whip ganache
Ingredients | Preparation |
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1) Cook the milk and glucose and add this to the gelatine mass and dark chocolate. |
Chocolate crumble
Dark chocolate sponge
Ingredients | Preparation |
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1) Melt butter and cocoa mass. |
Cassis verveine glacage
Ingredients | Preparation |
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1) In a bowl, combine sugar (A) with pectin and add water. |
WFC chocolate mousse
Ingredients | Preparation |
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1) Make Pate au Bombe by cooking sugar and 1/3 water to 120’C add this to the egg yolks and whip airy. |
For Assembly and Finishing
Ingredients | Preparation |
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Roll chocolate crumble at 4mm and cut 12 cm and sprinkle cacaonibs on top and press it down and bake at 160’C for 20 minutes. Pipe a bit of whipped ganache on top and press the dark chocolate sponge on top of 10 cm. |