Belgitude Blonde

Imagine this: a dessert served from a tap that looks like a Belgian beer yet tastes like chocolate heaven. That’s what you can expect from the Belgitude Blonde. Created by Belgian pastry chef Mathieu Dierinck, this dessert pairs a chocolate & Earl Grey espuma with a refreshing passion fruit jelly, red fruits, dark chocolate brownies and a coconut espuma. Expect a light, refreshing taste bomb!

Level:: Medium

660 g

passion fruit puree
660 g

water
660 g

sugar
20 g

agar

Mix the sugar with the gelling agents, then mix with the defrosted puree.
Heat up to the boiling point, poor into a shallow metal tray, cover and cool in the fridge until sollidified. Mix in a blender to obtain a smooth gel.

1234 g

Callebaut Dark Origin Chocolate - Madagascar - 2.5kg Callets
600 g

water
1500 g

milk
1234 g

35% cream
50 g

Earl Grey tea
1400 g

egg white

Warm the cream and milk to 50°C, and infuse. When cooled, pass through a sif and scale again. If needed add extra cream.
Heat up the cream and the inverted sugar to 80°c, poor onto the Madagascar chocolate, add the eggwhites and mix.
Cool down, fill in an espuma bottle and charge with one cream charger.
Leave to rest before using.
Use at room temp.

568 g

coconut milk
85 g

invert sugar dough
150 g

cream
142 g

coconut puree
142 g

water
142 g

batida de coco
30 g

gelatin mass

Heat up (60°) the coconutmilk and inverted sugar and add the gelatine mass, poor over the rest of the ingredients.
Mix well and store in the frifdge for 4 hours minimum, or untill the mass has completaly cooled.

1

Callebaut Deco&Textures - A la Carte Cups White
2 piece(s)

fresh raspberries
2 piece(s)

blueberries
Q.S.

brownies

Fill the cup wiht 80g gel.
Squeeze in a chocolate cup.
Add two raspberries and two blueberries.
Add 65g of chocolate mousse.
Sprinkle with 5g of brownies.
Top off with 45g of foam.