Ganache grenada with honey espuma
This recipes combines the intensity of chocolate with the natural sweetness of honey. The granité of coffee adds a light refreshing touch to it. Perfect for café gourmand treats.
- Level:
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Medium
Ganache of grenade chocolate
Ingredients: Ganache of grenade chocolate
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140 ggranulated sugar
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140 gegg yolks
Preparation: Ganache of grenade chocolate
Beat into a white, creamy ribbon.
Ingredients: Ganache of grenade chocolate
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415 gWhole milk
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375 g40% cream
Preparation: Ganache of grenade chocolate
Heat and pour over the egg and sugar mixture.
Warm up to 85°C over a medium heat. Strain through a sieve.
Leave to harden in the fridge for 24 hours.
Callets™ honey spuma
Ingredients: Callets™ honey spuma
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140 ggranulated sugar
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100 gegg yolks
Preparation: Callets™ honey spuma
Beat into a white, creamy ribbon.
Ingredients: Callets™ honey spuma
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415 gWhole milk
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375 g40% cream
Preparation: Callets™ honey spuma
Heat and pour over the egg and sugar mixture.
Warm up to 85°C over a medium heat. Strain through a sieve.
Ingredients: Callets™ honey spuma
Preparation: Callets™ honey spuma
Pour over the chocolate and mix immediately with a hand blender.
Pour into a spuma siphon with two gas cartridges or nozzles. Place in the fridge.
Granita
Ingredients: Granita
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250 gNespresso Grand Cru coffee
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70 gsugar
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60 gWhisky
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1 piece(s)orange zest
Preparation: Granita
Mix and freeze.
Finishing and presentation
Ingredients: Finishing and presentation
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Q.S.CED-CC-D1CRISP
Preparation: Finishing and presentation
Pipe the ganache into glasses. Pipe the mousse on top.
Finish with Callebaut® Crispearls™, Callebaut® NIBS-S and the granita.
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