A ballet of happy whales
Taking advantage of the features of 3D printing (time saving, perfect rendering of complex angles difficult to produce in series by hand), I wanted to show whales swimming freely. The assembly of the small flats pieces like a puzzle reminds us of waves and adds volume to the composition.
By eating all the different parts together, our taste buds reconstitute flavors similar to the lemon pie.
Recipe
Pâte à sucre. 2mm
| Ingredients | Preparation |
|---|---|
|
Mix softened butter with icing sugar. Add the eggs little by little and emulsify. Mix flour and cocoa powder. Roll out the dough to 2mm, cut with a cookie cutter and bake for 15min in the oven at 150°C. |
Crème exotique
| Ingredients | Preparation |
|---|---|
|
Heat the passion fruit and the lime juice in a saucepan. Add eggs and trehalose, cook to 80°C. Add to chocolate and stir. |
Mariné de mangue
| Ingredients | Preparation |
|---|---|
|
Cut mango into 5mm squares and combine with trehalose,pectin . Put 90 seconds in the microwave at 600w. Combined with lime peel when cooled. |
Crème montée de yaourt
| Ingredients | Preparation |
|---|---|
|
Put all the ingredients together and refrigerate.
|
Drinks
| Ingredients | Preparation |
|---|---|
|
Put all the ingredients together and refrigerate |
Assembly and finishing
Squeeze cream over the 3D chocolate printed fin part and sparsely top with the mariné de mangue. Whip the crème montée de yaourt with a mixer and squeeze it to step 1. Decorate with Mélisse and citron caviar. Assemble the puzzle-shaped 3D printed chocolate part and the pâte à sucre and place step3 on top. |