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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100 gpassion fruit puree
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75 gwater
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53 ginvert sugar
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27 gpowdered milk
Preparation: Passion fruit ecuador ganache
Mix together and heat up to 60°C
Ingredients: Passion fruit ecuador ganache
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20 ggelatin 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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365 g35% 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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854 gpassion fruit puree
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519 gapricot puree
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251 ginvert sugar
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352 gcaster sugar
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23 gNH 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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430 galmond paste
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210 gegg yolks
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150 gwhole egg(s)
Preparation: Almond chocolate biscuit
Mix together.
Ingredients: Almond chocolate biscuit
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250 gegg white
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200 gcaster sugar
Preparation: Almond chocolate biscuit
Whip together into a firm mixture.
Ingredients: Almond chocolate biscuit
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100 gbutter
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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100 gpastry flour
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6 gbaking powder
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50 gCP
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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200 gcoconut puree
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200 gpineapple puree
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30 ginvert sugar
Preparation: Coconut pineapple espuma
Mix together.
Ingredients: Coconut pineapple espuma
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20 ggelatin 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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