Architecture
Praliné
250g sugar
75g water
400g hazelnuts
- Cook the sugar with the water at 121°C and add the hazelnuts and caramelise
- Cool and mix
Lime zest
100g sugar
100g water
2 limes
- Boil the sugar, water and lime zest
- Store overnight in a cold vacuum
Coulis passion
125g passion
50g sugar
5 mint leaves
1 tonka bean
1 vanilla
5g pectin
1g sugar
1g mango vinegar
- Infuse the mint, vanilla and tonka bean in passion fruit juice and bring to a boil
- Strain and add 50g sugar then boil for 1 min
- Cook with the pectin and 1g sugar
- Cool then add the vinegar
Lemon praliné
400g praliné
150g Cacao Barry milk chocolate (Or Noir)
30g candied lemon
20g cocoa butter
- Mix the praliné, chocolate and cocoa butter, melted at 30°C
- Add the zest in small parts
Chocolate for coating
1000g Cacao Barry milk chocolate (Or Noir)
5g Maldon salt
- Melt and mix together
Finishing