Recipes

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).

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).

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 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).

Heat the water 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).

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 . Soften and melt your gelatin. Add the gelatin to the fruit puree. Add lukewarm Italian meringue and finally smooth cream. Use for assembly.  

Heat the water 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)

Thaw the fruit puree. Prepare your  sabayon. Soften and melt your gelatin. Add the gelatin to the fruit puree. Add lukewarm 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.