Saturnes

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Created by

Luc Debove -

Cocoa nibs disc

ingredienti	preparazione
90g zucchero semolato 3g NH pectina	Sieve together.
30g latte 75g burro fuso 30g glucosio 90g Pennini al cacao Callebaut® (NIBS-S502-X47)	Add and mix together. Bring to a boil. Put on a tray and bake at 180°C for 15 min. Let cool and cut 3 and 5 cm diameter discs. Avoid moisture.

Almond moelleux

ingredienti	preparazione
45g Farina di mandorle 30g zucchero a velo 20g tuorli d'uovo 20g latte	Beat with a whisk until white.
30g albume d'uovo 15g zucchero semolato	Whip. Add previous mixture.
10g Farina	Sieve. Add little by little.
15g zucchero di canna	Add.
Put in a 30x30 cm frame and bake at 180°C for 12 min.

Caramel mousse

ingredienti	preparazione
100g latte	Boil in a pan.
390g Cacao Barry Cioccolato Bianco Zéphyr™ 34% (CHW-N34ZEPH-126)	Add and mix. Let cool to 35°C.
505g panna montata 35%	Add and cool in fridge.

Apricot mix

ingredienti	preparazione
200g mezze albicocche saltate in padella 150g Albicocca secca a cubetti 50g Callebaut® Pezzi di nocciole tostate medie (NUN-PI-HA213-U11) 50g mandorle tritate tritate 60g gel neutro 1scorza limone	Mix together.

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