Cone and cup
You'd think it's an ice cream but this cone really contains some Finest Belgian Dark Chocolate Recipe N° 811 combined with a chantilly based on the perfect marriage of coffee and mascarpone. Add some salted caramel Crispearls™ and decorate with Chocolate Stars for a dessert that both looks and tastes great. The liquid croissant side dish makes this dessert complete.
- Level:
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Easy
Mascarpone and coffee chantilly
Ingredients: Mascarpone and coffee chantilly
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500 g35% cream
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500 gmascarpone
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15 ginstant coffee
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100 gsugar
Preparation: Mascarpone and coffee chantilly
Whip together.
Liquid croissant
Ingredients: Liquid croissant
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30 gtoasted flour
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200 gmilk
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200 g35% cream
Preparation: Liquid croissant
Mix together and leave to infuse. Then strain.
Ingredients: Liquid croissant
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100 gsugar
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250 gegg yolks
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10 gyeast
Preparation: Liquid croissant
Mix into previous mixture and heat to 82°C. Leave to cool and froth.
Finishing and presentation
Ingredients: Finishing and presentation
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Q.S.CHW-25-19617
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Q.S.CHM-25-19616
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Q.S.CEF-CC-CARAM
Preparation: Finishing and presentation
Cover the inside of an ice cream cone in tempered dark chocolate Callebaut® 811, sprinkle some salted caramel Crispearls™ inside and leave to set. Pipe mascarpone and coffee chantilly on top. Serve the frothed liquid croissant in a cup or bowl and arrange some dark shavings on top. Decorate both dishes with Chocolate Stars.
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