INGREDIENTS
- Chocolate cream:
- – Darkish chocolate 400 g.
- – Milk cream 600 cc.
- – Milk 400 cc.
- – Egg yolks 10 items.
- – Robust goat cheese 200 cc.
- Lemon curd:
- – Lemons (juice) 90 ml plus slightly zest.
- – Sugar 300 g.
- – Egg yolks 6 items.
- – Eggs 4 items.
- – Butter 200 g.
- Quinotos in syrup:
- – Quinotos 300 g.
- – Sugar 300 g.
- – Cardamom c/n.
- – Recent cedrón c/n.
- Carob and peanut crispy:
- – Carob flour 200 g.
- – Peeled peanuts 100 g.
- – Flour 0000 200 g.
- – Butter 150 g.
- – Egg white 1 unit.
- – Impalpable sugar 200 g.
- Extras:
- – Salt crystals.
CREAMY CHOCOLATE AND GOAT CHEESE, LEMON CURD, KUMMETOO IN ZEDRON SYRUP AND CRISPY CAROB
PROCEDURE:
For the creamy chocolate and goat cheese:
1. Carry out an English. Chop the chocolate. Grate the cheese very finely.
2. As soon as the English is prepared, combine scorching with the chocolate and cheese, till a homogeneous combination is achieved.
For the lemon curd:
1. Make lemon juice and add its zest.
2. Combine with the eggs and place in a bain-marie, whisking continually till thickened.
3. As soon as prepared, take away from the warmth and add the butter in items and emulsify.
For the kumquats in syrup:
1. Wash the kumquats effectively in chilly water.
2. Prick them and cook dinner in three completely different waters till they arrive to a boil.
3. Reserve.
4. Make a heavy syrup.
5. Add the contemporary lemon verbena as a lot as doable to make sure that the syrup darkens.
6. Add the kumquats to the syrup and cook dinner till they’re clear.
For the carob and peanut crunch:
1. Make a tuil with half of frequent flour and the opposite half of carob flour.
2. Place chopped peanuts on high of the combination earlier than putting within the oven.
3. Prepare dinner and reserve.
