Verrine Végétale
- Level:
-
Medium
06 units
Cocoa Crumble
Used products: Cocoa Crumble
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1.1 ozOatmeal flour
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0.4 ozrice flour
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0.7 ozCornstarch
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1.6 ozalmond powder
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0.7 ozgrated coconut
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2.4 ozCoconut sugar
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1.6 ozcoconut oil
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0.3 ozmineral water
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15.4 grSea salt
Preparation: Cocoa Crumble
- Sift the powders, add the sugar, fleur de sel and cocoa nibs.
- Add the melted and warm coconut oil, then add the water.
- Bake at 155°C for 13 minutes.
Mousse végétale
Used products: Mousse végétale
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4.9 ozOat milk
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0.4 ozblue agave syrup
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7.2 ozCWD-Q1EVOC
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5.8 ozAquafaba
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0.0 grxanthan gum
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1.4 ozCoconut sugar
Preparation: Mousse végétale
- Bring the milk to a boil with the agave syrup.
- Pour over the chocolate and emulsify using a hand blender.
- At the same time, whipp the aquafaba and the xanthan gum, gradually incorporating the coconut sugar.
- Gently fold this preparation into the ganache (40-45 ° C).
Assembly
- Pour the mousse immediately in a verrine.
- Leave to set at 4 ° C.
- Apply the crumble when serving or setting up the display case.
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