Peanut, coconut, Chocolate, lime & lemongrass "à la minute" entremets
Recipe
Peanut sablée paste
ingredients | preparation |
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Using the paddle attachment, mix the flour together with peanut and sugar, salt and butter cut in cubes until a sandy mixture is obtained. |
Peanut praliné emulsion
ingredients | preparation |
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Bring the cream to the boil with the sugars and salt. Pour over the peanut paste. |
Esmeralda panna cotta
ingredients | preparation |
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Boil the milk with the glucose syrup and add the vanilla pod to infuse. |
Coconut sponge
ingredients | preparation |
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Mix the coconut purée with the powdered coconut milk and xanthan gum, and blend. |
Coconut dust
ingredients | preparation |
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Melt the white chocolate.
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Coconut crisp
ingredients | preparation |
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Create a pastry cream with all the ingredients. |
Lime and lemongrass jelly
ingredients | preparation |
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Heat the juices and add the sugar and agar-agar and bring to the boil. |
Others
Assembly
Unmould the panna cotta discs and spray with dark chocolate to create a velvet effect.
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