7 Dec 2021
Composition
- Apple Compote
- Coconut Creamy
- Cinnamon Mousse
- Muesli Crunch
- Extra Blanc glaze
Apple Compote
Method
Mix all ingredients together. Put in a silicon demi-sphere 5cm. Put in the freezer.
Coconut Creamy
Method
Heat the puree to 45°C.
Add pectin and sugar. Cook until 103°C. Add egg white when the composition is around 70°C. Reheat to a temperature of max. 75°C. Add the gelatin. (water+gelatin powder) Finally add the butter to this mass (36°C) and mix until you obtain a nice emulsion. Leave overnight at 4°C and mix again. Put in on top of the apple compote demi-sphere 5cm.
Cinnamon Mousse
Method
Semi whip the 500 g cream and put. Soak the gelatine in cold water.
Infuse the Cinnamon in the cream and boil.
Re boil, sieve and pour on the Belcolade Selection Extra Blanc Cacao-Trace.
Add the soaked gelatine.
When the Ganache reaches 35°C incorporate the whipped Cream.
Muesli Crunch
Method
Mix the muesli and the Belcolade PPP Cacao Butter.
Add tempered Belcolade Selection Blanc Extra Cacao-Trace.
Put in small rings with a diameter of 8cm.
