Saturnes

Receta

Created by

Luc Debove -

Cocoa nibs disc

ingredientes	preparación
90g azúcar en polvo 3g NH pectina	Sieve together.
30g leche 75g mantequilla derretida 30g glucosa 90g Semillas de cacao Callebaut® (NIBS-S502-X47)	Add and mix together. Bring to a boil. Put on a tray and bake at 180°C for 15 min. Let cool and cut 3 and 5 cm diameter discs. Avoid moisture.

Almond moelleux

ingredientes	preparación
45g poudre d'amande 30g azúcar en polvo 20g yemas de huevo 20g leche	Beat with a whisk until white.
30g claras de huevo 15g azúcar en polvo	Whip. Add previous mixture.
10g Harina	Sieve. Add little by little.
15g azúcar moreno	Add.
Put in a 30x30 cm frame and bake at 180°C for 12 min.

Caramel mousse

ingredientes	preparación
100g leche	Boil in a pan.
390g Chocolate blanco Cacao Barry Zéphyr™ 34% (CHW-N34ZEPH-126)	Add and mix. Let cool to 35°C.
505g nata montada 35% nata	Add and cool in fridge.

Apricot mix

ingredientes	preparación
200g mitades de albaricoque salteadas 150g Albaricoque seco cortado en cubitos 50g Trozos de avellana tostada mediana Callebaut® (NUN-PI-HA213-U11) 50g almendras picadas trituradas 60g gel neutro 1cáscara limón	Mix together.

Used products

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