DULCEY AND EXOTIC MARMALADE PANNACOTTA
lngredients: Blond® Dulcey 32%
Procedures: 3
An original recipe from L’Ecole Valrhona
DULCEY PANNACOTTA
- 250g Milk
- 25g Glucose
- 5g Leaf gelatin
- 425g Blond® Dulcey 32%
- 500g Whipping cream 35%
- Melt the chocolate at 40°C and add the glucose. Bring the milk to the boil. Add the soaked and drained gelatin. Strain. Gradually pour onto the melted chocolate to obtain a glossy and elastic texture.
- Add this to the cold cream. Process for a few seconds. Leave to set in the refrigerator.
ALMOND STREUZEL
- 50g Soft brown sugar
- 50g All-purpose flour
- 50g Ground almonds
- 50g Dry butter 84% fat
- Cut the butter into small cubes. Sift together the dry ingredients. Add the butter and process in a freestanding mixer with a paddle attachment. The mixture will form large crumbs before coming together into a dough.
- Stop processing and put the dough in the refrigerator for a minimum of 30 minutes. Pass the dough through a 4mm screen or a candissoire rack to obtain even-sized pieces.
- Keep in the refrigerator or freezer until ready to cook. Bake at 150-160°C with the damper open until golden brown. When the streuzel is cold, spray with a chocolate spray gun mix to protect from humidity.
MANGO BANANA MARMALADE
- 140g Mango pulp
- 375g Fresh mango
- 50g Banana pulp
- 40g Soft brown sugar
- Cut the mango into 1.5cm dice. Bring the mango and banana pulps to the boil with the sugar.
- Add the diced fresh mango and set aside in the refrigerator.