ChoColaTe Honey NougaT
LEMON CHOCOLATE MOUSSE125 g cream 35% 70 g invert sugar 125 g egg yolks 125 g fresh milk 450 g dark chocolate 64% 60 g cream 35% 1 lemon zest 6 g gelatine sheet, bloomed Instructions: Boil the cream together with the milk and pour this over the eggs yolks previously mixed with the sugar. Cook the mixture to 84° C. Strain the hot mixture and then form an emulsion with the melted dark chocolate. When mixture reaches 40° C, fold into the frothy whipped cream. | HONEY CRÈME BRÛLÉE150 g fresh cream 35% 150 g milk 75 g egg yolks 45 g organic honey 1/2 vanilla pod 1 g gelatine Instructions: Combine the milk and the cream with a 1⁄2 vanilla pod, bring to the boil. Pour over the egg yolks that have been mixed with the organic honey. Cook to 84° C, strain through a fine chinois and bake au bain-marie for 20 minutes. Keep chilled |
