Saturnes

Cocoa nibs disc

ingredienti preparazione
  • 90g
    zucchero semolato
  • 3g
    NH pectina

Sieve together.

  • 30g
    latte
  • 75g
    burro fuso
  • 30g
    glucosio
  • 90g
    Pennini al cacao Callebaut® (NIBS-S502-X47)

Add and mix together. Bring to a boil.
Put on a tray and bake at 180°C for 15 min.
Let cool and cut 3 and 5 cm diameter discs. Avoid moisture.

Almond moelleux

ingredienti preparazione
  • 45g
    Farina di mandorle
  • 30g
    zucchero a velo
  • 20g
    tuorli d'uovo
  • 20g
    latte

Beat with a whisk until white.

  • 30g
    albume d'uovo
  • 15g
    zucchero semolato

Whip. Add previous mixture.

  • 10g
    Farina

Sieve. Add little by little.

  • 15g
    zucchero di canna

Add.

Put in a 30x30 cm frame and bake at 180°C for 12 min.

Caramel mousse

ingredienti preparazione
  • 100g
    latte

Boil in a pan.

  • 390g
    Cacao Barry Cioccolato Bianco Zéphyr™ 34% (CHW-N34ZEPH-126)

Add and mix.
Let cool to 35°C.

  • 505g
    panna montata 35%

Add and cool in fridge.

Apricot mix

ingredienti preparazione
  • 200g
    mezze albicocche saltate in padella
  • 150g
    Albicocca secca a cubetti
  • 50g
    Callebaut® Pezzi di nocciole tostate medie (NUN-PI-HA213-U11)
  • 50g
    mandorle tritate tritate
  • 60g
    gel neutro
  • 1scorza
    limone

Mix together.

Used products