Meso Plate Dessert

The Meso Plate Dessert is a playful take on form and shape. The star of the dish is a chocolate mousse paired with a refreshing peach jell.Whereas the Meso chocolate decorations, in their unique form made from white, milk, and dark chocolate with a delicate pattern, create a beautiful composition.

RecipePhoto

Used products and decorations for Meso Plate Dessert

Meso

Code 33401

CHOCOLATE DARK 56%

Code CHN56XX3

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Meso Plate Dessert Recipe

Cheese mousse witch peach

Ingredients:

70gWater

50gGelatin mass

330gCottage cheese 8%

2gSalt

100gEgg whites

13gInulin

50gSugar

30gConcentrated peach paste

Preparation:

Melt gelatin mass to 40°C. Add cottage cheese, water, salt and paste, mix thoroughly. Beat the egg white with sugar and inulin until stiff and combine with the cheese mass at a temperature of 22-24°C. Transfer to a silicone mould and freeze. Cover the frozen mousses with the previously prepared velly spray.

Chocolate cream

Ingredients:

190gBarima Artisanal dark chocolate 56% (code CHN56XX3)

30gGrapeseed oil

5gLiquid sunflower lecithin

10gInulin

5gModified potato starch

260gWater

Preparation:

Melt the chocolate with oil and inulin to 40°C. Add inulin and potato starch, mix thoroughly. Add water and emulsify everything using a hand blender. Place in the fridge to chill for at least 6 hours (4°C). Beat at 16-17°C. Keep in the fridge before piping.

Peach gel with vanilla and prosecco

Ingredients:

300gPeach puree

150gProsecco

100gSugar

20gConcentrated vanilla paste

6gAgar

1gCitras

Preparation:

Combine all ingredients in a pot, mix thoroughly and bring to a boil. Pour the liquid in a bowl and cool until it sets. Blend the finished jelly until smooth.

Decoration

To decorate, use previously prepared chocolate decoration, fresh flowers and micro herbs, fresh peach and Barbara Decor chocolate decoration:

- Meso (code 33401)