Wasabi Zéphyr™ Green Apple
Recipe
![](https://cdn-productdbimages.barry-callebaut.com/sites/bc_productdb_images/files/styles/web_gm_vanhouten-481x481/public/externals/86d3d7e5df426a7feeefe1ebdcd6c40b.jpg?itok=qc-Goyx6)
Green apple sorbet
ingredients | preparation |
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Warm water to 40C. Add all the dry solids and cook to 85°C. |
Whipped Zéhpyr™ ganache
ingredients | preparation |
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Warm the cream, trimoline, glucose an vanilla to 70°C. |
Cheescake base crust
ingredients | preparation |
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Combine the Butter+icing sugar and 25% of the flour and hazelnut flour slowly add eggs. Combine smooth, add remaining flour. Bake until golden brown. |
Zéphyr™ finished crumble
ingredients | preparation |
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Blend sable in Robocue. Add melted butter. Transfer to a bowl. Add dry ingredients. Last the melted Zephyr. Gently combine. Mold 2mm height in square stainless steel mold. |
Green apple gelee
ingredients | preparation |
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Mix dextrose with pectin and gelespessa. |