Vanilla Insert

Ingredients: Vanilla Insert

  • 7.1 oz
    cream
  • 1.8 oz
    egg yolks
  • 1.3 oz
    sugar
  • 0.0 gr
    Vanilla
  • 0.4 oz
    gelatin mass

Preparation: Vanilla Insert

Mix sugar and egg yolks, heat the cream. Add vanilla and cook at 85°C. Add gelatine and cool. 

Lime Cream

Ingredients: Lime Cream

  • 4.9 oz
    sugar
  • 0.4 oz
    ice cream stabiliser
  • 0.6 oz
    NH pectin
  • 3.2 oz
    egg yolks
  • 9.9 oz
    lime puree
  • 12.0 oz
    water
  • 4.9 oz
    dairy butter

Preparation: Lime Cream

Mix sugar, stabilizer and pectin with egg yolks. Heat lime puree with water and add ingredients. Cook at 85°C.

Callebaut® Gold Mousse

Ingredients: Callebaut® Gold Mousse

  • 1.2 oz
    lime puree
  • 0.4 oz
    glucose
  • 3.5 oz
    cream
  • 0.1 oz
    cinnamon stick
  • 0.5 oz
    NCB-HD706
  • 0.8 oz
    gelatin mass
  • 9.5 oz
    whipped cream

Preparation: Callebaut® Gold Mousse

Boil lime puree, glucose, cream and cinnamon. Add chocolate, cocoa butter and gelatine mass. Mix well. Add whipped cream at 35°C.

Callebaut® Gold Glazing

Ingredients: Callebaut® Gold Glazing

  • 6.3 oz
    sugar
  • 6.3 oz
    glucose
  • 3.2 oz
    water
  • 0.1 oz
    IBC gold powder
  • 4.2 oz
    sweetened concentrated milk
  • 2.8 oz
    gelatin mass
  • 3.5 oz
    mirror glaze

Preparation: Callebaut® Gold Glazing

Boil sugar, water and glucose to 105°C. Pour over rest of ingredients and mix well. 
Use at 40°C.

Chocolate Biscuit

Ingredients: Chocolate Biscuit

  • 10.4 oz
    egg white
  • 9.5 oz
    sugar
  • 6.9 oz
    egg yolks
  • 3.1 oz
    cocoa powder

Preparation: Chocolate Biscuit

Whip egg whites with sugar. Fold in the egg yolks. Add cocoa powder, bake at 169°C for 10 mins.