20 min X 15 Ingredients Method Heat the purees at 40°C then add the sugar/pectin. Cherry Confit: Bring to a boil. 168g Cherry Purée Cast into a frame. 60g Raspberry Purée Chill. 15g Sugar Cut. 12g Lime Juice 4,7g NH Pectin Infuse cream #1 with the vanilla...
Mais
20 min X 15 Ingredients Method Heat the purees at 40°C then add the sugar/pectin. Cherry Confit: Bring to a boil. 168g Cherry Purée Cast into a frame. 60g Raspberry Purée Chill. 15g Sugar Cut. 12g Lime Juice 4,7g NH Pectin Infuse cream #1 with the vanilla bean for 30 min. Mascarpone Vanilla Chantilly: Strain and recalculate the original weight of the 80g Cream #1 cream. 120g Cream #2 Add sugar and gelatin mass and reheat around 50°C. 0,5 Vanilla bean Pour over the mascarpone and blend. 14g Sugar Add cream #2 then blend one more time. 8g Gelatin mass x6 Chill before using. 100g Mascarpone Cocoa nibs tuile: Melt milk, butter, and glucose together at 40°C 19g Milk Add the mix of sugar and NH pectin into the liquid. 47g Butter Cook at 106°C and add the cocoa nibs. 19g Glucose Spread between 2 parchments. 57g Sugar Freeze and bake at 190°C for 8 min. NH pectin Cherry Foam: 32g Cherry Purée Heat the purees, water, and sugar at 60°C. 8g Lime juice Add the lecithin powder and blend to add a lo
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