
West Indian Pearl

Nutmeg Crumble
Ingredients | Preparation |
---|---|
| Combine and bake in the oven at 160°C |
Allow to cool and reserve. |
Haïti Chocolate Pearl
Ingredients | Preparation |
---|---|
| Heat |
| Infuse in the liquid mixture |
| Add |
Mix. | |
| Gradually pour the mixture on |
Emulsify with a blender. Dispense into spherical moulds and set aside in the refrigerator. |
Haïti Chocolate Pearl Glaze
Ingredients | Preparation |
---|---|
| Mix and boil |
| Add |
| Pour over |
Emulsify well and strain. Store in the refrigerator and use at 40°C over the previously frozen desserts. |
Muscovado Veil
Ingredients | Preparation |
---|---|
| Combine |
| Add |
Bring to a boil. | |
Immediately pour a 1-2 mm layer onto a baking sheet. Set aside in the fridge. |
Coconut Granita
Ingredients | Preparation |
---|---|
| Boil |
| Use the mixture to dissolve |
Dispense into circles measuring 3.5 cm ø. Reserve in the freezer. |
Coconut Foam
Ingredients | Preparation |
---|---|
| Combine in a pan and heat |
| Add |
Bring to a boil and set aside in the refrigerator. |
Assembly
Ingredients | Preparation |
---|---|
| Immediately dip at 40°C in a melted mixture of |
Then dip once again in the the Haïti Chocolate Pearl Glaze Airbrush the Haïti Chocolate Pearl with Silver Creative Spray Cacao Barry®.
In the center of the plate, place the Coconut Granita.
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