Chocolate Dome
Recipe
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Lime dacquoise (1 frame)
ingredients | preparation |
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Beat vigorously |
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Sieve |
Gently mix the sieved ingredients into the beaten egg whites. |
Inaya™ mousse (30 domes)
ingredients | preparation |
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Make a custard with |
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As soon as it is cooked, add to |
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Temper at 35°C and incorporate with |
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Temper at 95°F/35°C and incorporate with |
Pour immediately into Demarle #1268 half sphere moulds at 40 grs/each. |
Inaya™ ice cream
ingredients | preparation |
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Heat the milk and the cream to 40°C, then add the sugars and the ice cream stabilizer |
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Bring to a boil, then pour over the chocolate and mix with a hand blender |
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Let rest in the refrigerator overnight. |
Inaya™ icing
ingredients | preparation |
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Mix |
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Boil the cream and the water, then add the neutral icing |
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Add the melted chocolate then the diluted gelatine and mix with a hand blender |
Let rest overnight. |
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Let rest overnight. |
Mango compote (30 servings)
ingredients | preparation |
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Cut the mangoes into small dice, mix into the puree with the grated vanilla pod and lime zest. |
Coconut rice pudding
ingredients | preparation |
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Wash the rice |
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Rinse the rice then add |
Simmer for 10-15 minutes. |
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Chill at 40°C then add |
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Chill at 104°F/40°C, then add |
Let sit overnight in the refrigerator. |
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Let sit overnight in the refrigerator. |
Coconut and lime tuile (30 discs)
ingredients | preparation |
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Bring to a boil |
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Add |
Roll in the rolling machine between two sheets of greaseproof paper to a thickness of 1.5 mm. |
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Roll in the rolling machine between two sheets of greaseproof paper to a thickness of 0.05 in / 1.5 mm. |
Chocolat sablé (30 flowers)
ingredients | preparation |
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Cream the butter with the salt and icing sugar. |
Roll out to a depth of 2 mm between two sheets of greaseproof paper. |