Entremets chocolat, avocat et tortilla

レシピ

Created by

Shigeo Hirai - カカオバリーアンバサダー

Cacao Streusel (5 mm squares - 150°C - 25 mn)

Christian (Ø 14.5 cm - 80 g each)

Ganache (50g each)

Ruby Red Grapefruit Jam, 55% on Brix scale (45g each)

Avocado Cream (180g)

Chocolate Mousse (Ø16cm h:2cm)

Montage

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