Quescrem Culinary Yogurt and white chocolate mousse composition
- 465 g of
Quescrem Culinary Yogurt
-
- 310 g 35% fat cream
-
- 205 g milk
-
- 92.5 g sugar
-
- 85 g white chocolate
-
- 80.5 g gelatin mix
-
- ½ lime peel
Preparation of Quescrem Culinary Yogurt and white chocolate mousse
-
- Boil the milk with the sugar.
- Add the gelatin mass and pour over the white chocolate.
- To make the emulsion.
- Add
Quescrem Culinary Yogurt
and lime zest. - At 24°C, add the semi-whipped cream.
GRAPEFRUIT COMPOTE
Ingredients
Ponthier grapefruit puree
90 g
Olive oil
20 g
Grapefruit segments 50 g
Glucose
25 g
Sugar (1) 31 g
Sugar (2) 12.5 g
Pectin NH
3,75 g
Lemon juice
15 g
Preparation
- Heat the fruit puree with the oil, glucose, grapefruit segments, sugar (1).
- Then add the previously mixed pectin and sugar (2).
- Bring to a boil and, off the heat, add the lemon juice. Mix.
- Allow to gel at 4°C and mix before use.
PROFESSIONAL QUESCREM STREUSEL
Preparation
- Mix all the ingredients until a paste is obtained.
- Crumble on a baking sheet and bake at 160°C.
RECONSTITUTED STREUSEL
Ingredients
Feuilletine 45 g
White chocolate 35% MG 140 g
Streusel of
Quescrem Professional
135 g
Quescrem Professional
135 g
Salt 2 g
Preparation
- Melt the white chocolate and mix with the rest of the ingredients.
- Pour and press in the corresponding circles.
PINK VELVET FROSTING
Ingredients
White chocolate 550 g
Cocoa butter 250 g
Grape seed oil 20 g
Sufficient quantity of fat-soluble red color
Preparation
- Mix everything together.
GRAPEFRUIT IN OLIVE OIL
Ingredients
Grapefruit segments 182 g
Virgin olive oil 120 g
Preparation
- Mix everything together and store in the refrigerator.
- Strain before use.
DECORATION
Glaze the fingers with a squeeze gun, place on the reconstituted streusel and decorate with the grapefruit compote.
Add the grapefruit in olive oil on top.
Decorate with a nozzle of vanilla whipped cream and Mascarpone Quescrem.
