Exotic Snobinette
- Level:
-
Medium
Exotic Cream
Ingredients: Exotic Cream
-
165 gpassion fruit or exotic puree
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100 geggs
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100 gsugar
Preparation: Exotic Cream
Boil fruit puree, eggs and sugar to a custard.
Ingredients: Exotic Cream
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30 gNCB-HD706
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60 gbutter
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250 gwhipped cream
Preparation: Exotic Cream
Add the butter and Mycryo.
At 25C fold in the whipped cream.
Chocolate Mousse
Ingredients: Chocolate Mousse
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50 gegg yolks
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55 gsugar
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125 gcream
Preparation: Chocolate Mousse
Cook a crème anglaise.
Cool down with a whisk.
Ingredients: Chocolate Mousse
Preparation: Chocolate Mousse
Melt at 30C.
Ingredients: Chocolate Mousse
-
600 gwhipped cream
Preparation: Chocolate Mousse
Fold in.
Assembly
Decorate the snobinette to half with exotic cream.
Pipe some dark chocolate mousse.
Decorate to taste with coloured Callebaut Crispearls and previously cut chocolate pieces.
The recipe gives around two trays of Snobinettes.
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