Royal dessert

Royal Dessert

The classic Royal monoportion dessert with a twist of blackberries and mint. Crispy meringue, crispy filling, dessert chocolate mousse with blackberries, and refreshing lime-mint jelly will surprise you with unique flavours and diverse textures.

RecipePhoto

Used products and decorations

PISSARRO
PISSARRO
Code 334593
CHOCOLATE MILK 34%
CHOCOLATE MILK 34%
Code CHL35XXC3
CRISPY FLAKES ROYAL
CRISPY FLAKES ROYAL
Code 332451
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Recipe

ALMOND MERINGUE (15 X Ø 7 CM)
Ingredients:
125 gAlmond flour
125 gIcing sugar
25 gPlain flour
150 gEgg whites
100 gSugar
Preparation:

Whisk the egg whites with the sugar. Blend and add in small portions a mixture of the almond flour, icing sugar and plain flour. Pipe 15 disks using a pastry bag. Bake it at 190°C for 12 minutes.

CRISPY FILLING (15 PORTIONS)
Ingredients:
70 gMilk Chocolate 34% - BARIMA ARTISANAL (code CHL35XXC3)
80 gHazelnut paste 100% - BARIMA ARTISANAL (code 3310)
45 gRoyal Crispy Flakes - BARIMA ARTISANAL​ (code 332451)
Preparation:

Melt the chocolate at 45°C and blend it with the Hazelnut paste. Add the crispy flakes at the end and mix gently. Put the mixture on the meringue.

CHOCOLATE BLACKBERRY MOUSSE (15 PORTIONS)
Ingredients:
250 gDark Chocolate 56% - BARIMA ARTISANAL (code CHN56XX3)
125 gCream 30%
15 gConcentrated blackberry paste
500 gWhipped cream 30%
Preparation:

Melt the chocolate and pour boiled cream onto it. Add the Blackberry paste to the ganache. Finally, gently blend with the whipped cream.

LEMON MINT JELLY
Ingredients:
375 gWater
50 gSugar
45 gGelatine
30 gConcentrated lime paste
10 gConcentrated mint paste
Preparation:

Blend all the ingredients, boil the mixture and leave to cool. Pour it into silicone moulds and cool in a fridge. When set, put the jelly on the chocolate mousse.

Coat the frozen chocolate mousse with a brown velvet spray - BARIMA ARTISANAL COLOR (code AP0379BR). Finish with Pissarro chocolate pencils - BARBARA DECOR (code 334593).

scheme

SIMILAR DESIGN

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