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:
Medium

Ganache of grenade chocolate

Ingredients: Ganache of grenade chocolate

  • 140 g
    granulated sugar
  • 140 g
    egg yolks

Preparation: Ganache of grenade chocolate

Beat into a white, creamy ribbon.

Ingredients: Ganache of grenade chocolate

  • 415 g
    Whole milk
  • 375 g
    40% 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

  • 140 g
    granulated sugar
  • 100 g
    egg yolks

Preparation: Callets™ honey spuma

Beat into a white, creamy ribbon.

Ingredients: Callets™ honey spuma

  • 415 g
    Whole milk
  • 375 g
    40% 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

  • 250 g
    Nespresso Grand Cru coffee
  • 70 g
    sugar
  • 60 g
    Whisky
  • 1 piece(s)
    orange zest

Preparation: Granita

Mix and freeze.

Finishing and presentation

Ingredients: Finishing and presentation

Preparation: Finishing and presentation

Pipe the ganache into glasses. Pipe the mousse on top. 
Finish with Callebaut® Crispearls™, Callebaut® NIBS-S and the granita.