Skyline
Pear and Cassia Cinnamon cremeux
145g pear purée
1.1g Cassia cinnamon powder
65g egg yolks
11g sugar
145g Callebaut Arriba milk chocolate
150g Callebaut Arriba milk chocolate
150g Callebaut Cacoaboter 150g
150g Cacao Barry Extra bitter Guayaquil dark chocolate
1. Cook a crème anglaise with the puree, yolks, sugar and cinnamon.
2. Add the chocolate and mix, 15g à mold
3. Freeze and dip in the coating
Flexible Guayaquil & bergamot cream
375g milk
20g bergamot zest
40g bergamot puree
25g sugar
2.5g X58
238g Cacao Barry Extra Bitter Guayaquil dark chocolate
10 drops bergamot arome
1. Heat up the milk with the zest for infusion
2. Add the sugar and X58 at 40ºC, bring to boil
3. Strain on top of the chocolate add the arome and mix
4. 15 g a mold and piping bag
Chocolate and Bergamot crumble
100g butter
50g cassonade
15g bergamot zest
80g flour
20g Callebaut cocoa powder
0.8g seasalt
1. Mix all ingredients together
2. Roll the dough on 0.5cm height
3. Bake on a silpain at 160°C
Chocolate and Honey Tuile
113g cassonade sugar
75g butter
40g flour
20g Callebaut Cacao powder
90g Manuka Honey
1. Soften the butter with the sugar
2. Add the honey
3. Followed bu the sieved flour and cacao powder
4. Bake at 180 ºC for 8 min
5. Cut and shape directly
Pear Sorbet
175g syrup 33 º
25g Manuka Honey
15g cassia Cinnamon
500g pear purée
1. Heat up the syrup, with the honey and cinnamon
2. Strain and mix with the pear puree
3. Place in pacojet bowls
Chocolate Feuilletine
125g Callebaut Feuilletine
55g Cacao Barry Extra Bitter Guayaquil
1. Mix both ingredients together
Bergamot Lemon Jelly
88g water
175g bergamot juice
½ vanilla pod
175g sugar
3.5g yellow pectin
5 drops bergamot aroma
1. Cook all ingredients except the aroma together till 106 ºC
2. Strain and add the aroma.
Salted Caramelized Mexican chocolate IC
500g milk
23g milkpowder 1% milkfat
38g sugar
45g glucose
3g stabilizer
5g Stevia
3g seasalt
148g Cacao Barry Mexico dark chocolate
1. Heat up the milk with the milk powder
2. Caramelize the sugar the glucose, quench with the hot milk
3. Add stevia, salt and stabilizer bring to boil
4. Pour on top of the chocolate and mix
5. Place in pacojet bowls
Bergamot mascarpone
250g mascarpone
20g sugar
10 drops bergamot aroma
1. Mix all three ingredients, and place in pipingbag
Warm pear compote
1000g pear brunoise
1 Tahiti Vanilla
8 star anis
16g cassia Cinnamon
3g Voatsiperifery pepper
2 gloves
Metil mixture
200g pear juice
10g Metil
1. Toast the spice and cook pear compote together with the vanilla
2. Take out all spices and mix slightly
3. Add 6 turns of voatsiperifery pepper with the peppermill
4. Mix both ingredients together
5. For 390g of compote, add 120g of metil mixture and bring to boil together 6. Place in the silicone moulds, freeze
7. Demould and defrost
8. Steam just before serving.
Pear infusion Juice
660g pear juice
1 Tahiti Vanilla (emptied)
4 star anis
12g cassia Cinnamon
2g Voatsiperifery pepper
4 gloves
1.Toast the spice
2. Bring to boil the spices and juice.
3. Strain and add the fresh pear to infuse
Finishing
- Extra elements Manuka honey freeze dried flakes of Cacao Barry Extra Bitter Guayaquil dark chocolate decorations