Ecuador verrine
The round taste of Ecuador - Callebaut's Single Origin Chocolate originating from the cradle of exciting varieties and flavours - opens up plenty of pairing opportunities. Callebaut® chef Mathieu Dierinck took the challenge and combined it with coconut, passion fruit, almond and pineapple. The resulting verrine brings you straight to tropical atmospheres.
- Level:
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Medium
Passion fruit ecuador ganache
Ingredients: Passion fruit ecuador ganache
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3.5 ozpassion fruit puree
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2.6 ozwater
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1.9 ozinvert sugar
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1.0 ozpowdered milk
Preparation: Passion fruit ecuador ganache
Mix together and heat up to 60°C
Ingredients: Passion fruit ecuador ganache
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0.7 ozgelatin mass
Preparation: Passion fruit ecuador ganache
Soften 1:6 gelatine 180 Bloom in 5:6 water. Melt chocolate, pour previous mixture onto both ingredients and emulsify.
Ingredients: Passion fruit ecuador ganache
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12.9 oz35% cream
Preparation: Passion fruit ecuador ganache
Add and leave to crystallise in refrigerator overnight. Whip with a whisk.
Passion fruit apricot jelly cubes
Ingredients: Passion fruit apricot jelly cubes
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1.9 lbpassion fruit puree
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1.1 lbapricot puree
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8.9 ozinvert sugar
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12.4 ozcaster sugar
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0.8 ozNH pectin
Preparation: Passion fruit apricot jelly cubes
Boil together at 105°C, pour into a 1-cm high frame and leave to set in refrigerator. Cut into cubes.
Almond chocolate biscuit
Ingredients: Almond chocolate biscuit
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0.9 lbalmond paste
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7.4 ozegg yolks
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5.3 ozwhole egg(s)
Preparation: Almond chocolate biscuit
Mix together.
Ingredients: Almond chocolate biscuit
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8.8 ozegg white
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7.1 ozcaster sugar
Preparation: Almond chocolate biscuit
Whip together into a firm mixture.
Ingredients: Almond chocolate biscuit
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3.5 ozbutter
Preparation: Almond chocolate biscuit
Melt together and mix in part of the egg white mixture to obtain a smooth mass. Then mix into the almond mixture.
Ingredients: Almond chocolate biscuit
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3.5 ozpastry flour
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0.2 ozbaking powder
Preparation: Almond chocolate biscuit
Mix into previous mixture, followed by the remaining egg white mixture. Pour into a frame and bake at 170°C for 45 minutes.
Coconut pineapple espuma
Ingredients: Coconut pineapple espuma
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7.1 ozcoconut puree
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7.1 ozpineapple puree
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1.1 ozinvert sugar
Preparation: Coconut pineapple espuma
Mix together.
Ingredients: Coconut pineapple espuma
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0.7 ozgelatin mass
Preparation: Coconut pineapple espuma
Dissolve 1:6 gelatine in 5:6 water and add to previous mixture. Pour into a siphon and charge with two cartridges. Leave to rest for 2 hours before using.
Pipe passion fruit Ecuador ganache and dispense coconut pineapple espuma into the verrine of your choice. Then decorate with pieces of almond chocolate biscuit and passion fruit apricot jelly cubes.
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