- 100 g egg whites
- 87.5 g egg yolks
- 100 g caster sugar
- 80 g icing sugar
- 87.5 g granulated sugar S2
- 40 g inverted sugar
- 340 g sugar
- 1000 g milk
- 30 g glucose
- 90 g atomised glucose
- 75 g 22/24 cocoa
- 190 g S2 (mix with cocoa)
- 135 g 70-30-38NV
- 100 g Origine chocolate Grenade
- 1000 g raspberry purée Boiron
- 450 g water
- 100 g purée of red berries and currants
- 3 g cornflour
- 350 g cream
- 250 g whipped cream
Toi et moi
Ingredients
Method
FRENCH MERINGUE
Ingredients
100 g egg whites
100 g caster sugar
80 g icing sugar
Method
Make a meringue mix, arrange individual meringue mounds and dry in the oven.
CHOCOLATE ICE CREAM
Ingredients
1000 g milk
87.5 g egg yolks
87.5 g granulated sugar S2
75 g 22/24 cocoa
30 g glucose
Method
Make up a custard mix.
Ingredients
190 g S2 (mix with cocoa)
135 g 70-30-38NV
Method
Add cocoa sugar mix and pour over the chocolate. Blend.
RASPBERRY SORBET
Ingredients
1000 g raspberry purée Boiron
90 g atomised glucose
40 g inverted sugar
300 g sugar
450 g water
Method
- Combine the atomised glucose with the sugar.
- Make a syrup with the 4 last ingredients.
- Pour over the raspberry purée and turn in the ice cream machine.
CHANTILLY CREAM WITH RED BERRIES AND CURRANTS
Ingredients
100 g purée of red berries and currants
3 g cornflour
40 g sugar
Method
Boil the fruit purée with the cornflour and sugar. Cool.
Ingredients
350 g cream
Method
Add. Beat with a whisk. Place in the fridge and scoop.
CHOCOLATE CHANTILLY CREAM
Ingredients
100 g Origine chocolate Grenade
250 g whipped cream
Method
- Melt the chocolate at 50°C. Add some of the whipped cream with a whisk.
- Fold in the remainder gently with a spatula.
- Place in the fridge and scoop.
FINISHING AND PRESENTATION
- Fill a small cube of fondant chocolate with ice cream and insert an individual meringue mound to make the vacherin.
- Spray the cube with a 50/50 cocoa butter chocolate mixture.
- Fill a small cube of white chocolate with the raspberry sorbet. Add the meringue and spray the cube in a red colour (use red cocoa butter from PCB).
- On a double plate, pour Callebaut Red fruit topping on one side and Callebaut Dark chocolate flavour topping on the other.
- Place a cube on each side, decorate with a scoop of Chantilly cream with red berries and currants on the dark cube and with a scoop of Chocolate Chantilly cream on the white cube.
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