West Indian Pearl
- Level:
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Difficult
- Makes:
-
Recipe for 8 desserts à l’assiette
Nutmeg Crumble
Used products: Nutmeg Crumble
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100 gdemerara sugar
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80 gbutter
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150 gpastry flour
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6 gground nutmeg
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2 gsalt
Preparation: Nutmeg Crumble
Combine and bake in the oven at 160°C
Allow to cool and reserve.
Haïti Chocolate Pearl
Used products: Haïti Chocolate Pearl
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400 gwater
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100 g35% cream
Preparation: Haïti Chocolate Pearl
Heat
Used products: Haïti Chocolate Pearl
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1 beans(s)Haiti vanilla
Preparation: Haïti Chocolate Pearl
Infuse in the liquid mixture
Used products: Haïti Chocolate Pearl
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1 gxanthan gum
Preparation: Haïti Chocolate Pearl
Add
Mix.
Used products: Haïti Chocolate Pearl
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200 gCHD-Q65HAI
Preparation: Haïti Chocolate Pearl
Gradually pour the mixture on
Emulsify with a blender. Dispense into spherical moulds and set aside in the refrigerator.
Haïti Chocolate Pearl Glaze
Used products: Haïti Chocolate Pearl Glaze
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150 gwater
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125 gsugar
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175 gglucose syrup DE 44
Preparation: Haïti Chocolate Pearl Glaze
Mix and boil
Used products: Haïti Chocolate Pearl Glaze
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100 gsweetened concentrated milk
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14 ggelatin leaves
Preparation: Haïti Chocolate Pearl Glaze
Add
Used products: Haïti Chocolate Pearl Glaze
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150 gCHD-Q65HAI
Preparation: Haïti Chocolate Pearl Glaze
Pour over
Emulsify well and strain. Store in the refrigerator and use at 40°C over the previously frozen desserts.
Muscovado Veil
Used products: Muscovado Veil
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300 gwater
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150 gMuscavado sugar
Preparation: Muscovado Veil
Combine
Used products: Muscovado Veil
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15 gplant gelatin
Preparation: Muscovado Veil
Add
Bring to a boil.
Immediately pour a 1-2 mm layer onto a baking sheet. Set aside in the fridge.
Coconut Granita
Used products: Coconut Granita
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100 gwater
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50 gsugar
Preparation: Coconut Granita
Boil
Used products: Coconut Granita
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0.5 ggelatin leaves
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400 gcoconut puree
Preparation: Coconut Granita
Use the mixture to dissolve
Dispense into circles measuring 3.5 cm ø. Reserve in the freezer.
Coconut Foam
Used products: Coconut Foam
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260 gwater
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250 gmilk
Preparation: Coconut Foam
Combine in a pan and heat
Used products: Coconut Foam
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25 gsugar
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30 gcoconut powder
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4 glecithin
Preparation: Coconut Foam
Add
Bring to a boil and set aside in the refrigerator.
Incorporate some air into the mix with a Mouse Air Pump or a blender and use immediately.
Assembly
Used products: Assembly
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50 gCHD-Q65HAI
Preparation: Assembly
Immediately dip at 40°C in a melted mixture of
Then dip once again in the the Haïti Chocolate Pearl Glaze Airbrush the Haïti Chocolate Pearl with Silver Creative Spray Cacao Barry®.
Set aside until completely thawed.
Arrange the dessert on a plate by creating a circle with:
- Diced pineapple all around
- Candied ginger
- 5 drops of Greek Yoghurt
- Fresh dill sprouts
In the center of the plate, place the Coconut Granita.
Cover by:
- The Muscovado sugar veil
- The Nutmeg Crumble
- The coconut foam
- The Haïti chocolate pearl
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