Medium
Containing: 7 Components
Almond streusel
Ingredients: Almond streusel
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30 ghellbrauner Zucker
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30 gButter
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30 gMehl
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30 ggemahlene Mandeln
Preparation: Almond streusel
Mix using a flat whisk.
Sieve.
Ingredients: Almond streusel
-
60 ggehackte Mandeln
Preparation: Almond streusel
Add.
Freeze.
Crumble on a plate. Bake at 160°C for 12 min.
White chocolate mouse
Ingredients: White chocolate mouse
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40 gEigelb
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10 gStreuzucker
Preparation: White chocolate mouse
Make a pâte à bombe.
Ingredients: White chocolate mouse
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150 gCacao Barry White Chocolate Zéphyr™ 34% (CHW-N34ZEPH-126)
Preparation: White chocolate mouse
Melt.
Ingredients: White chocolate mouse
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40 gGelatinemasse
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6 Blatt/BlätterGelatine
Preparation: White chocolate mouse
Gelatin mass or gelatin leaves.
Melt. Add to pâte à bombe with chocolate.
Ingredients: White chocolate mouse
-
500 gSahne
Preparation: White chocolate mouse
Whip and add carefully. Once homogenous, cool mixture.
Green lemon jelly
Ingredients: Green lemon jelly
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50 gneutrales Gel
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15 gZitronensaft
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1 abgeriebene Zitronenschale/Limettenschale/OrangenschaleZitrone
Preparation: Green lemon jelly
Mix together.
Cool in pipettes.
raspberry sauce
Ingredients: raspberry sauce
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150 gfrische Himbeeren
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20 gZucker
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1 abgeriebene Zitronenschale/Limettenschale/Orangenschalegreen lemon
Preparation: raspberry sauce
Mix together in a hot pan. Cool on a covered tray.
Dried fruit nougatine
Ingredients: Dried fruit nougatine
-
100 gPuderzucker
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50 ggeschmolzene Butter
Preparation: Dried fruit nougatine
Mix.
Ingredients: Dried fruit nougatine
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60 gOrangensaft
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10 gSesame seeds
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10 gPistazien
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10 ggehackte Mandeln
Preparation: Dried fruit nougatine
Add.
Ingredients: Dried fruit nougatine
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30 gMehl
Preparation: Dried fruit nougatine
Add.
Cool for about 1 h. Roll out on Silpat and bake at 180°C for 15 min.
Let cool and chop 5 cm diameter circles (3 per dessert). Avoid moisture.
Pistachoo sponge cake
Ingredients: Pistachoo sponge cake
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50 ggeschmolzene Butter
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110 gZucker
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110 gEier
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110 ggesiebtes Mehl T55
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85 gMilch
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15 gEiklar
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25 gCallebaut® Pure Pistachio Paste (NPO-PI1-T62)
Preparation: Pistachoo sponge cake
Mix together. Blend and sieve. Put in a siphon.
Shake and add gaz (usually 2). Half-fill plastic disposables glasses. Cook 30 sec.
in microwave. Turn over and let cool.
Used products
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