Manjari Chocolate Cremeux
Make a sauce anglaise slowly mix with chopped chocolate to form a smooth cream, finish with hand blender.
Passion fruit Almond Eclat D,Or Streusel
Dice Cold butter into Cubes, mix all powders together then mix all ingredients until small lumps are formed and chill well bake until golden 150ºC- 160ºC, 16- 18 minutes , store in airtight container.
Passion fruit Almond Eclat D,Or Streusel
Dice Cold butter into Cubes, mix all powders together then mix all ingredients until small lumps are formed and chill well bake until golden 150ºC- 160ºC, 16- 18 minutes , store in airtight container.
Boil Cream and vanilla make and Anglaise and add gelatine and pass
Banana Passion Brûlée
Boil butter glucose and cream add pectin and sugar cook for 2 minutes add cocoa nibs Chill well and bake as desired. 180?C -200?C 3g balls
Chocolate Gru Tuille
mix all ingredients together in a pan boil and pour thinly on a tray lines with silpat mat and cut 10cmx10cm square
Passion Fruit Elastic
Boil together sugar and water. Dissolve bloomed gelatine in mixture. Add passion fruit and mango puree. Leave mixture to set overnight. Take set mixture and whisk on mixer until light and mousy in texture. Pour into mould approximately 18 x 18cm. Leave to set in fridge. Cut into 2cm cubes.
False Meringue Jelly Cubes
Mix all first set of ingredients together and cook in a Bain Marie to 85ºC pass and add lemon zest and chill well.
Passion Fruit Curd
warm and mix all cold ingredients together blend without
incorporating air pass and refrigerate.
Passion Fruit Gel
Boil milk and glucose, pour over chocolate in 3 stages and blend till smooth
Hot Chocolate Sauce