Varied recipes

Chocolate and fervour fruit desserts

INGREDIENTS

  • .
  • ALMOND BASE.
  • – 374 g of 0000 flour.
  • – 46 g of powdered sugar.
  • – 94 g of powdered sugar.
  • – 224 g of manteca ointment.
  • – 56 g of eggs.
  • – 46 g of almond powder.
  • .
  • PASSION FRUIT CURD.
  • – 124 g of eggs.
  • – 150 g of sugar.
  • – 83 g of ardour fruit pulp.
  • – 186 g of manteca ointment.
  • – Pinch Sal.
  • – 32 g of gelatin mass or 4.5 g of gelatin.
  • – 32 cm3 of lemon juice.
  • .
  • WHITE CHOCOLATE AND LIME TRUCKED MOUSSE.
  • – 240 g of white chocolate.
  • – 80 cm3 of milk cream.
  • – 270 cm3 Whipped milk cream.
  • -Zest of 1 lime.
  • – 49 grams of masa gelatin.
  • WHITE CHOCOLATE BATH.
  • – 150 g of white chocolate protection.
  • – 125 g of milk.
  • – 50 g of glucose.
  • – 8 g of gelatin.
  • – 150 g of chilly gel.
  • – 40 g of cocoa butter.
  • .

ALMOND BASE.

1.Place the almond flour, 23g of sifted powdered sugar in a bowl and blend, then add to the 0000 flour, combine and put aside.

2.Place the butter within the mixer and work with the lyre for ; then add the 94 g of powdered sugar and beat till it adjustments shade. 8 minutes approx. Then add the egg, combine and at last the dry components.

3.Take the dough and put it to relaxation within the fridge for twenty-four hours.

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PASSION FRUIT CURD.

.Place the eggs, sugar, lemon juice and fervour fruit pulp in a pot and cook dinner in a double boiler till thickened, take away, place in a bowl and sift, anticipate the temperature to drop somewhat and steadily incorporate. little little bit of butter, then combine, lastly add the gelatin mass beforehand regenerated within the microwave.

WHITE CHOCOLATE AND LIME TRUCKED MOUSSE.

1.Soften the white chocolate, put aside. Warmth the 80 g of heavy cream till it boils for the primary time and pour it into the chocolate and kind a ganache.

2.Whether or not 270g of cream to medium level and be part of the chocolate ganache in an enveloping approach, incorporating the lime zest. Lastly, add the gelatin, equalizing the densities.

WHITE CHOCOLATE BATH.

.Warmth the milk, glucose and pour over the chopped chocolate, then add the gelatin, the chilly gel, the melted cocoa butter and blend, let it relaxation in a single day after which warmth and use at 20°/ 24°.
Get pleasure from it!.

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