Curry and passion fruit mignardise
Lieven Lootens is known for his uncommon, bold and daring flavours. A thoroughbred chef in the first place, he acquired a taste for chocolate, and infuses his pralines and mignardises with flavours one would rather imagine on a plate. The results are often surprising - yet incredibly catchy and they truly work with chocolate. This simple praline is as smart as it is delicious.
- Level:
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Medium
Passion fruit jelly
Ingredients: Passion fruit jelly
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8.8 ozpassion fruit coulis
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8.8 ozsugar
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1.8 ozglucose
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0.2 ozpectin
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0.1 ozcitric acid solution
Preparation: Passion fruit jelly
Mix everything together and heat to 105° C.
Curry cream
Ingredients: Curry cream
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1.1 lbcrème anglaise
Preparation: Curry cream
Heat.
Ingredients: Curry cream
Preparation: Curry cream
Melt (at a maximum temperature of 45° C) and add.
Ingredients: Curry cream
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0.7 ozgelatin leaves
Preparation: Curry cream
Soften and allow to melt in the mixture.
Ingredients: Curry cream
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0.2 ozcurry powder
Preparation: Curry cream
Add the curry.
Finishing and presentation
Arrange an alternate layer of passion fruit jelly and curry cream in the chocolate shells and close. The lower side of the praline can be covered with chocolate splinters and coloured with gold powder for a special effect.
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