Sweet Easter Garden

SWEET EASTER GARDEN

A spring dessert on a plate that works great as a menu item in a restaurant. Advocaat-flavoured velvet cremeux, apples with mint in gel, crunchy nut crumble, served in an egg-shaped chocolate body and decorated with spring decorations, delights with its appearance and enchants with its taste.

RecipePhoto

Used products and decorations

YELLOW CHICKS
YELLOW CHICKS
Code 33984
CARROT
CARROT
Code 33716
FLOWERS SET
FLOWERS set
Code 33994
CHOCOLATE WHITE 29%
CHOCOLATE WHITE 29%
Code CHB28XXB3
CHOCOLATE DARK 56%
CHOCOLATE DARK 56%
Code CHN56XX3
CHOCOLATE DARK 72%
CHOCOLATE DARK 72%
Code CHN72XXA3
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Recipe

APPLE MINT JELLY
Ingredients:
300 gApple juice
3 gAgar
2 gConcentrated mint paste
Fresh mint
100 gDiced apples
Preparation:

Boil up the apple juice with agar. Set aside to cool in the fridge. Then blend it until smooth gel texture. Add mint paste, chopped mint leaves and diced apples at the end.

CREMEUX
Ingredients:
270 gMilk 3,2% fat
270 gCream
120 gEgg yolks
90 gSugar
46 gConcentrated advocaat paste
200 gDark chocolate 56% Barima Artisanal (code CHN56XX3)
70 gDark chocolate 72% Barima Artisanal (code CHN72XXA3)
Preparation:

Warm up to 82°C milk, cream, yolks and sugar in bain-marie. Then add advocaat paste and chocolate. Mix all together using hand blender (to aerate the mass). Set aside to cool in the fridge.

CRUMBLE
Ingredients:
150 gSugar
60 gDark chocolate 56% Barima Artisanal (code CHN56XX3)
50 gWater
40 gRoasted hazelnuts
10 gBrown sugar
45 gWhite chocolate 29% Barima Artisanal (code CHBXX28XXB3)
45 gHazelnut oil
Preparation:

Heat up to 120ᴼC water with sugar, add dark chocolate and mix until caked. Roast white chocolate in the oven at 160ᴼC for 20 minutes. Mix all the ingredients adding hazelnut oil at the end.

Decoration

Flowers Set Barbara-Decor (code 33994)
Yellow Chicks Barbara-Decor (code33984)
Ester Rooster Barbara-Decor (code 33983)
Carrot 3D Barbara-Decor (code 33716)

scheme

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