Recipes

Make an italien meringue Cook the puree with the sugar and add the gelatine. Cool down to 29ºC and add the italian meringue whip the cream to a soft pic and add it to the puree filling. Incorporate the sosa raspberry powder

Soak the gelatin in cold water. Make a cream anglaise (see cream anglaise recipe) Make an emulsion by pouring on praline and hazelnut paste, to obtain a smooth, shiny and elastic texture. Mix to perfect the emulsion, being careful not to incorporate air, the temperature of the mixture should be 40/45°C. Stabilize if necessary this emulsion with an addition of whipped cream. As soon as this mixture is smooth, add the rest of the wipped cream .

Soak gelatine in cold water Melt gelatine with 70 gr of the cream Heat the water, sugar and glucose to 117 ° C. Pour in the egg yolks to make a pâte a bombe Pour the gelatine and the pistachio paste Finally, gently add the whipped cream.

Soak gelatione in cold water Boil the pear puree with the sugar, add gelatine and the vanilla bean.   Cool down the puree and add the itlian meringue. Whip the cream and incorporate the pear filling into it.

Soak gelatine in cold water In a saucepan, warm the puree Add the soak gelatine Prepare Italian Meringue. Whip the cream Add the cold meringue, then add cream to the fruit puree and proceed to the montage.

Boil the cream and the milk. Pour over egg yolks and sugar. Bake at 84°C. Pour the custard over the melted Ocoa chocolate. Make an emulsion. At 35°C-40°C stir in the whipped cream. Resverve for assembly

warm the milk to 65℃ with the matcha powder and add the gelatine, add couverture ivoire cool down to 29℃ and add the wipped cream sotf pick mix gently and ready to use

Fit the cold liquid cream in whipped cream. Melt the gelatine with the trablit coffee Whisk eggs and sugar as a sabayon until the mixture whitens. Whisk the mascarpone and add the trablit with gelatine. Then add 1/3 sabayon. Mix, then add the remaining sabayon and the whipped cream, whisking gently.

Soak gelatine in cold water Boil milk with sugar Add gelatine and then the mascarpone Cool down to 36ºC Whipped the cream and mix all together Reserve for assembly

Soak gelatine in cold water In a bain marie place the mango and passion purée together with the gelatine leaves, melt at about 45℃. Make an Italian meringue and after cooling incorporate the fruit purée. Assemble the cream and mix all.

In a saucepan, heat the milk and add the milk couverture chocolate, hazelnut praliné, melted gelatin and mix everything. Cool the mixture to 20°C, then add the whipped cream. Sink in circles of 16 cm diameter with a 4.5 cm circle in the middle to hollow out the center. Put everything in the freezer.

Melt the gelatin with the first part of the cream. melt the blanket. cook the water and the second part of the sugar at 103℃ and pour over the egg yolks. Incorporate the gelatin and then the molten cover assemble the cream and mix all

Heat the milk, add the egg yolks beaten until pale yellow and cook at 85°C. Pour over the couverture and mix. Cool to 30°C and add the whipped cream soft pic

In a stainless steel basin, mix the creamy hazelnut and add the gelatin mass, let cool and add the whipped cream. refrigarate

Soak the gelatine in cold water In a saucepan, heat the cream and stir in the gelatin and then the gianduja.  Cool down to 30ºC Set the cream not too firm and mix the cream and chilled gianduja mousse Reserve for assembly

Thaw the fruit puree. Prepare your choice of Italian meringue or sabayon.  Soften and melt your gelatin. Add the gelatin to the fruit puree. Add Italian meringue or sabayon and finally smooth cream. Use for assembly. Italian Meringue: Cook 500 g of sugar with 150 g of water at 121 ° C. Pour over 240 g of sparkling white wine. Whisk until cool. Gelatin: Put the gelatin sheet to soften in cold water or hydrate the gelatin powder in 5 times its weight in cold water.

Thaw the fruit puree. Prepare your choice of Italian meringue or sabayon. Soften and melt your gelatin. Add the gelatin to the fruit puree. Add lukewarm Italian meringue or sabayon and finally smooth cream. Use for assembly. Italian Meringue: Cook 500 g of sugar with 150 g of water at 121°C. Pour over 240 g of sparkling white wine. Whisk until cool. Gelatin: Put the gelatin sheet to soften in cold water or hydrate the gelatin powder in 5 times its weight in cold water.

Thaw the fruit puree. Prepare your choice of Italian meringue or sabayon. Soften and melt your gelatin. Add the gelatin to the fruit puree. Add lukewarm Italian meringue or sabayon and finally smooth cream. Use for assembly.   Italian Meringue: Cook 500 g of sugar with 150 g of water at 121 ° C. Pour over 240 g of sparkling white wine. Whisk until cool. Gelatin: Put the gelatin sheet to soften in cold water or hydrate the gelatin powder in 5 times its weight in cold water.

Thaw the fruit puree. Prepare your choice of Italian meringue or sabayon. Soften and melt your gelatin. Add the gelatin to the fruit puree. Add lukewarm Italian meringue or sabayon and finally smooth cream. Use for assembly.  

Thaw the fruit puree. Prepare your choice of Italian meringue or sabayon. Soften and melt your gelatin. Add the gelatin to the fruit puree. Add lukewarm Italian meringue or sabayon and finally smooth cream. Use for assembly.  

Heat the water (with olive oil for vegetables) to 45°C. Add the combined dry ingredients while stirring vigorously and mix. Pasteurize at 85°C, mix. Cool rapidly to +4°C. Add the purée and mix. Leave to mature for 24 hours. Mix and fill the Pacojet bowls, deep freeze. Pacotize before the service, store at -18°C. Brix: tolerance +/-2 (tolerence +/-3 for 100% purées).