Lemon – Chocolate dessert

I. COMPOSITION

• Usulután Crémeux – (Lemon & mini sphere inserts)
• Lemon Crémeux
• Decorations
• Mango – Passion fruit Gel
• Mango Coulis
• Chocolate powder
• Fresh Herbs

II. USULUTAN CRÉMEUX – (LEMON & MINI SPHERE INSERTS)

• 125 g Whole milk
• 125 g Cream (35%)
• 25 g Sugar 5
• 0 g Egg yolk
• 40 g Inulin Waxy
• 200 g Usulután 65 Signature Origin dark couverture chocolate

PROCESS

1. Cook milk + cream + sugar
2. Mix with the egg yolks and chocolate
3. Add Inulin waxy and mix very well
4. Sieve the mixture and fill silicon sphere moulds
5. Cool down in freezer

III. LEMON CRÉMEUX

• 120 g Whole eggs
• 100 g Sugar
• 120 g Butter
• 180 g Lemon puree
• 25 g Inulin waxy
• 4 g Gelatine (sheet)

PROCESS

1. Soak the gelatine in cold water
2. Heat the eggs, sugar, lemon puree and inulin waxy till 85°C (thermomix)
3. Add soaked gelatine
4. Cool down till 42°C
5. Add soft (room temperature) butter and mix till homogenious mixture
6. Fill silcion lemon moulds and freeze

IV. DECORATIONS

• Exotic Fruit Crumble
• Crispy Lemon Curls
• Spirelli wit 14 cm
• Halve bol met goud 2,2 cm

V. MANGO – PASSION FRUIT GEL

• 150 g Passion Fruit Puree
• 150 g Mango Puree
• 50 g Sugar
• 4 g Agar

PROCESS

1. Cook all ingredients till boiling
2. Cool down till a set gel
3. Mix the “set gel” in a blender till a fluid gel
4. Put in piping bags and store in fridge

VI. MANGO COULIS

• 120 g Mango Puree
• 60 g Passion Fruit Puree
• 20 g Sugar
• 1,5 g Xanthan Instant

PROCESS

1. Heat the mango puree, passion fruit puree and sugar till 50°C
2. Mix with Xanthan Instant
3. Store in fridge

VII. CHOCOLATE POWDER

• 100 g Maltodextrine tapioca (Toufood)
• 150 g Usulután 65 Signature Origin dark couverture chocolate
• 3 g Salt

PROCESS

1. Whisk salt, melted chocolate with maltodextine till a powder

VIII. FRESH HERBS

• Atsina Cress I Basilicum Cress