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Royal dessert
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Royal dessert - Zdjęcie 1
ALMOND MERINGUE (15 x Ø 7 cm)
Ingredients:
  • 125g Almond flour
  • 125g Icing sugar
  • 25g Plain flour
  • 150g Egg whites
  • 100g Sugar
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:
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:
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:
  • 375g Water
  • 50g Sugar
  • 45g Gelatine 
  • 30g Concentrated lime paste
  • 10g Concentrated 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). 

Royal dessert - Schemat
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