Sweetmood No28 - November 2021

COMPOSITION • crème anglaise • 70% chocolate Bavarian cream • hazelnut and cocoa cookie • shiny cocoa glaze • red berry ganache • cinnamon sponge • white truffle gelato with Pacojet • porcino mushroom meringue • cocoa meringue • cocoa sauce • pear and squash chips • mountain pine syrup • cocoa nibs CRÈME ANGLAISE • milk 100 g • cream 100 g • egg yolk 40 g • sugar 20 g Boil the milk with the cream. Pour over the previously mixed egg yolk and sugar. Heat everything to 83°C. 70% CHOCOLATE BAVARIAN CREAM • crème anglaise 250 g • animal gelatin 4 g • 70% coating 162 g • semi-whipped cream 325 g Heat the crème anglaise to 45°C. Add the animal gelatin to the crème anglaise. Pour the mix into the 70% coating. Emulsify everything with an immersion blender. Finish with the semi-whipped cream. 13

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