Millefeuille of chocolate, chicory and yuzu
- Level:
-
- Makes:
-
serves 6
Cichory mousse
Ingredients: Cichory mousse
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200 gcream
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200 gmilk
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100 gchicory
Preparation: Cichory mousse
Boil milk and cream together. Then mix in the chicory and leave to infuse.
Sieve after infusion.
Ingredients: Cichory mousse
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130 gegg yolks
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80 ggranulated sugar
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50 glight brown caster sugar
Preparation: Cichory mousse
Mix the previous mixture au bain-marie with the egg yolks and sugars at 82°C. Leave to cool to 40°C.
Ingredients: Cichory mousse
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11 ggelatin
Preparation: Cichory mousse
Add the gelatine to the previous mixture.
Ingredients: Cichory mousse
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550 gwhipped cream
Preparation: Cichory mousse
Fold in the whipped cream and leave to cool in the fridge.
Yuzu gel
Ingredients: Yuzu gel
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400 glemon juice
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50 gyuzu juice
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5 gagar
Preparation: Yuzu gel
Boil together and pour into a tray.
Leave to cool in the fridge.
After cooling: mix finely with the immersion blender with mixer head into a smooth mass.
Madagascar chocolate cremeux
Ingredients: Madagascar chocolate cremeux
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250 gmilk
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250 gcream
Preparation: Madagascar chocolate cremeux
Boil together.
Ingredients: Madagascar chocolate cremeux
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100 gegg yolks
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100 gsugar
Preparation: Madagascar chocolate cremeux
Add to the milk/cream mixture.
Ingredients: Madagascar chocolate cremeux
Preparation: Madagascar chocolate cremeux
Mix in in three parts.
Mix until homogenous and leave to cool.
Finishing and presentation
Make 3 chocolate thins of the same size. Pipe a circle of crémeux on 2 thins. Pipe the chicory mousse in the middle and top off with some yuzu gel. Place the 2 thins on top of each other and finish with the third plate. Dust with cocoa powder Callebaut® CP.
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