Passion Fruit Agar
150 g Fruit'Purée Passion fruit Capfruit
0.75 g vanilla beans
120 g sugar
1.5 g PG-10 agar
3.75 agar agar
- Boil together Fruit'Purée Passion fruit Capfruit and vanilla beans.
- Add PG-10 agar and agar agar, and bring to a boil again.
- Pass through sieve and pour into mould.
- Leave to cool and cut into small pieces.
Passion Fruit Bubbles
300 g Fruit'Purée Passion fruit Capfruit
9.6 g yuzu flowers
192 g sugar
16.8 g egg white powder
- Boil together Fruit'Purée Passion fruit Capfruit and yuzu flowers.
- Leave to infuse for 5 minutes and pass through sieve. Leave to cool in refrigerator.
- Add sugar and egg white powder, and create bubbles with hand blender.
200 g grapefruit (fresh)
Add to sour cream and white chocolate Chantilly.
200 g Cacao Barry® milk chocolate couverture Alunga™ 41% cocoa
3.3 g sea salt
- Mix together tempered chocolate and sea salt.
- Add to chocolate and spice sablé.
Chocolate and Spice Sablé
90 g unsalted butter
100 g sugar
4 g sea salt
1.5 g lemon zest
20 g hazelnut powder
80 g almond powder
2 g mixed spice powder
10 g Cacao Barry® Mycryo® Cocoa Butter
95 g flour
20 g Cacao Barry® cocoa powder Plein Arôme
- Mix together unsalted butter, sugar, sea salt and lemon zest.
- Add hazelnut powder and almond powder.
- Mix in spices, cocoa butter, flour and cocoa powder.
- Make into a dough with unrefined pieces and bake at 160°C for 15 minutes.
Chocolate and Black Tea Smoothie
76 g sugar
14 g invert sugar
52 g dextrose powder
60 g skimmed milk powder
4 g stabiliser
38 g black tea leaves
660 g water
75 g Cacao Barry® dark chocolate couverture Ocoa™ 70% cocoa
40 g Cacao Barry® milk chocolate couverture Alunga™ 41% cocoa
- Boil together water and black tea leaves and leave to infuse for 5 minutes. Rescale to 180 g and pour over chocolates. Emulsify with hand blender.
- Mix in sugar, invert sugar, stabiliser, skimmed milk powder and dextrose.
- Freeze with nitrogen.
Sour Cream and White Chocolate Chantilly
127 g cream (35%)
0.5 g gelatine sheets
10 g water
0.5 g vanilla beans
55 g Cacao Barry® white chocolate Zéphyr™ 34% cocoa
150 g sour cream
7.5 g kirsch (45%)
- Bring cream to a boil, then add gelatine sheets.
- Add chocolate and mix with hand blender.
- Add sour cream and kirsch, and mix until smooth.
- Store in refrigerator and whip when cool.