Citropolis
Recipe components
Marmalade
Preparation | Ingredients |
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Preparation Heat orange blanched pulp, peach puree and mandarin puree. Add and mix in vnailla pod. Cook yellow pectin, caster sugar until 76°C. Then add acid citric solution. Let it cool and keep in cooler. | Ingredients
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Gluten Free Molleaux
Preparation | Ingredients |
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Preparation Melt butter and Cacao Barry chocolate. Add and mix eggs, almond powder, almond paste, icing sugar, orange peel and candied orange peel. Mix to obtain a homogenous texture.Fill the molds and cook at 180°C for 30 minutes. Let it cool, unmold. Keep it in freezer. | Ingredients
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Ghana chesnut cream
Preparation | Ingredients |
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Preparation Heat and melt chestnut puree, butter and Cacao Barry chocolate. Add vanilla pod and Grand Marnier. Emulsify with a hand mixer, let it cool until use. | Ingredients
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Vanilla Santo Domingo Ganache
Preparation | Ingredients |
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Preparation Heat cream, glucose syrup and vanilla pod. Add Cacao Barry chocolate. Emulsify with a hand mixer, let it cool until use. | Ingredients
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Chocolate Glaze
Preparation | Ingredients |
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Preparation Heat cream, glucose syrup and condensed milk. Add Cacao Barry chocolate. Emulsify with a hand mixer, let it cool until use. | Ingredients
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Chocolate Gourmand Glaze
Preparation | Ingredients |
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Preparation Melt Cacao Barry chocolate and add grapefruit seed oil and caramelised cocoa nibs. Mix all ingredients, use at 30°C over frozen cake | Ingredients
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