Golden Crème Brûlée Bowl
A creation mixing the acidity of pineapple with the creaminess of Callebaut® Gold chocolate, enhanced by the caramel notes of a crunchy crème brûlée.
A creation mixing the acidity of pineapple with the creaminess of Callebaut® Gold chocolate, enhanced by the caramel notes of a crunchy crème brûlée.
Conservation:
Varies by component
Containing: 7 Components

Pineapple Marmalade

Ingredients: Pineapple Marmalade

  • 7.1 oz
    Pineapple brunoise
  • 1.8 oz
    pineapple puree
  • 0.1 oz
    pectin NH
  • 0.9 oz
    sugar
  • 0.1 oz
    lime zest

Preparation: Pineapple Marmalade

  1. Place the brunoise and the purée into the saucepan.
  2. Heat to 40°C (104°F).
  3. Premix the pectin and the sugar together and add into the saucepan once the preparation reaches 40°C (104°F).
  4. Bring the preparation to the boil.
  5. Remove from the heat, add the lime zest and stir again.
  6. Immediately place 50 g (1.8 oz) of marmalade in a serving bowl and place the bowl in the refrigerator. You can keep the marmalade in a refrigerator for up to three days.

View tools

  • Cooktop
  • Saucepan
  • Thermometer
  • Bowls
  • Scale
  • Spoon
  • Spatula
  • Serving bowls

Golden Crème Brûlée

Ingredients: Golden Crème Brûlée

  • 1.0 lb
    whole milk
  • 0.5 oz
    sugar
  • 0.2 oz
    Pectin X 58

Preparation: Golden Crème Brûlée

  1. Heat the milk to 40°C (104°F).
  2. Mix the sugar and the pectin together and add into the saucepan once the preparation reaches 40°C (104°F).
  3. Stir with a whisk and once smooth, pour over the chocolate.
  4. Emulsify with an immersion blender.
  5. Sprinkle some CrispearlsTM onto the pineapple marmalade.
  6. Make sure the cream is at 33°C (91°F) before using it. Pour 130g (4.6 oz) of the golden crème brulée mixture over.
  7. Place the bowl back in the refrigerator and store, well wrapped, for up to three days.

View tools

  • Cooktop
  • Saucepan
  • Whisk
  • Tall recipient
  • Thermometer
  • Immersion blender
  • Scale
  • Spoon
  • Bowl (s)
  • Spatula
  • Mixing bowls

Passion Fruit Meringue

Ingredients: Passion Fruit Meringue

  • 2.5 oz
    Freeze-dried mango passion crispy
  • 7.7 gr
    gold powder
  • 3.5 oz
    egg whites
  • 3.5 oz
    passion fruit puree
  • 7.1 oz
    sugar

Preparation: Passion Fruit Meringue

  1. Before making the meringue, crush the pieces of freeze-dried mango-passion crispy and mix them with the gold powder.
  2. Set aside until piping the meringue.
  3. Then whip the purée, the egg whites and the sugar together on high speed until the preparation holds firm peaks.
  4. Transfer the meringue into a piping bag with an 8 mm (0.3”) tip and pipe small and medium dots onto a dehydrator sheet.
  5. Use a 6 mm (0.2”) piping tip to pipe even smaller dots.
  6. Sprinkle with the golden mango and passion powder that was made earlier.
  7. Prepare a second tray of the smaller dots.
  8. Remove the excess powder and dry in the dehydrator at 60°C (140°F) for at least three hours. You could also pipe the meringue onto a silicone mat or parchment paper and place them in a hot box or the oven at 60°C (140°F).
  9. Once the meringues are completely dry, store them in an airtight container at 18-20°C (64.4-68°F) for up to two days.

View tools

  • Piping Bag
  • Scissors
  • Bowls
  • Spoon
  • Thermomix® or food processor
  • Tabletop mixer, mixing bowl and a whisk
  • Spatula
  • Dehydrator sheets
  • 8 mm (0.3”) piping tip
  • 6 mm (0.2”) piping tip
  • Food dehydrator or oven
  • Trays

Crumble

Ingredients: Crumble

  • 3.9 oz
    Butter, Softened
  • 0.2 oz
    salt
  • 1.8 oz
    Dark brown sugar
  • 5.3 oz
    All purpose flour
  • 0.1 oz
    Baking powder
  • 0.9 oz
    corn starch
  • 15.4 gr
    gold powder

Preparation: Crumble

  1. Place the butter, salt, sugar, flour, baking powder and starch in the mixing bowl and mix until obtaining a crumble.
  2. Pour onto a metal tray lined with a silicone mat and bake at 150°C (302°F) for 20 minutes.
  3. Let cool down and mix 150 g (5.3 oz) of crumble with the gold powder.
  4. Store at 18-20°C (64.4-68°F) in an airtight container for up to two days.

View tools

  • Metal Tray
  • Bowl scraper
  • Bowls
  • Spoon
  • Silicone mat
  • Tabletop mixer, mixing bowl and a paddle attachment
  • Spatula

Gold Chocolate Discs

Ingredients: Gold Chocolate Discs

Preparation: Gold Chocolate Discs

  1. Use a cooking spray to stick a plastic sheet onto the marble, ladle some pre-crystallized gold chocolate on it, cover with a second plastic sheet and roll thin.
  2. Press 2.5 cm (0.98”) and 3.5 cm (1.4”) ring cutters on the top plastic sheet to cut into discs, then roll around the rolling pin.
  3. Place in a refrigerator set at 12°C (54°F). Unmold the decoration before the final assembly.

View tools

  • Mixing bowl
  • Ladle
  • Plastic film
  • Rolling pin
  • Plastic Sheets
  • Spatula
  • Paper towels
  • 2.5 cm(0.98”) and 3.5 cm(1.4”) ring cutters

Pineapple Foam

Ingredients: Pineapple Foam

  • 4.4 oz
    pineapple puree
  • 0.7 oz
    passion fruit puree
  • 3.5 oz
    sugar
  • 0.5 oz
    Albumina

Preparation: Pineapple Foam

  1. Place the pineapple purée, passion fruit purée, sugar and albumina in the mixing bowl and whisk until the preparation holds stiff peaks.
  2. Transfer into a piping bag with a 1 cm (0.4”) tip.
  3. Use as needed to decorate the plated dessert. If not used immediately, store at 4°C (39.2°F) for up to 4 hours.

View tools

  • Piping Bag
  • Scissors
  • Bowls
  • Tabletop mixer, mixing bowl and a whisk
  • Spatula
  • 1 cm (0.4”) piping tip

Assembly

Ingredients: Assembly

  • As needed
    cane sugar
  • As needed
    Mona Lisa Crispearls™ - Salted Caramel - 0,8kg
  • As needed
    Fresh Thyme

Preparation: Assembly

  1. Sprinkle some sugar over the golden crème brulée and caramelize it using a torch. Repeat two times.
  2. Place the crumble onto half on the crème brulée, pipe some dots of pineapple foam and add pieces of golden meringue.
  3. Continue by placing a few gold chocolate discs, cubes of pineapples and pieces of white meringue.
  4. Add some CrispearlsTM for even more texture.
  5. To add an extra touch of color and flavor, finish with some fresh thyme.

View tools

  • Bowls
  • Spoon
  • Torch
  • Tweezers

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