Saturnes

Receita

Cocoa nibs disc

ingredientes	preparo
90g açúcar refinado 3g pectina NH	Sieve together.
30g leite 75g manteiga derretida 30g glucose 90g Nibs de cacau 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

ingredientes	preparo
45g amêndoa em pó 30g açúcar em pó 20g gemas de ovo 20g leite	Beat with a whisk until white.
30g claras de ovo 15g açúcar refinado	Whip. Add previous mixture.
10g All purpose flour	Sieve. Add little by little.
15g açúcar mascavado	Add.
Put in a 30x30 cm frame and bake at 180°C for 12 min.

Caramel mousse

ingredientes	preparo
100g leite	Boil in a pan.
390g Cacau Barry Chocolate Branco Zéphyr™ 34% (CHW-N34ZEPH-126)	Add and mix. Let cool to 35°C.
505g natas batidas 35%	Add and cool in fridge.

Apricot mix

ingredientes	preparo
200g metades de alperce salteadas 150g Damasco seco em cubos 50g Pedaços de avelã torrados médios Callebaut® (NUN-PI-HA213-U11) 50g amêndoas picadas trituradas 60g gel neutro 1casca limão	Mix together.

Used products

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