Lipstick and chocolate
Difficulty:
Easy
Doses:
CREAMY CARAMEL
375 g Fresh cream 35%,
35 g Sugar,
30 g Gelatin mass,
130 g Chocolate caramel,
5 g Vanilla paste.
DARK CHOCOLATE WHIPPED CREAM
375 g Fresh cream 35%,
40 g Sugar,
30 g Gelatin mass,
130 g Dark chocolate 65%.
PISTACHIO SOFT COOKIE
160 g Almond flour,
155 g Sugar,
210 g Eggs,
60 g Egg yolks,
60 g Cornstarch,
6 g Baking (baking powder),
100 g Egg whites,
50 g Sugar,
100 g Creamed butter,
100 g Pistachio paste,
STROUSEL
50 g Almond flour,
50 g Weak flour (160w cake flour),
50 g Brown sugar,
50 g Butter.
RASPBERRY CREAM
300 g Raspberry puree,
20 g Sugar,
21 g Pregelinized starches (crystalmais).
Introduction
A chocolate dessert by the glass to be presented as a dessert at the end of a meal. Light, with a delicate taste, this dessert enhances the flavor of raspberry in a trio of "Ganache montè."
