Recipe for 40 verrines

Blackcurrant jelly

Used products: Blackcurrant jelly

  • 3.5 oz
  • 0.2 oz
    locust bean gum
  • 2.5 oz
    mineral water
  • 1.1 lb
    blackcurrant puree
  • 7.4 oz
    raspberry puree
  • 0.7 oz
    gelatin leaves

Preparation: Blackcurrant jelly

Mix the dry ingredients (sugar and locust bean gum).
Mix all of the liquid ingredients together.
Then add in the dry ingredients.
Bring everything to a boil and add the previously hydrated gelatin sheets.
Pour into the verrines 20 grams of jelly per verrine.

Cocoa crumble

Used products: Cocoa crumble

Preparation: Cocoa crumble

Bring the butter up to room temperature and then mix with the dry ingredients.
Knead and homogenize.
Shape the dough into a sausage shape and allow to set in the refrigerator.
Grate the dough on to a Silpat baking mat and bake.
Oven settings: Convection oven - 160°C - 16 minutes - 0% humidity


Preparation: Chablonnage

Melt the chocolate couverture and the cocoa butter separately at 40-50°C. 
Mix these two ingredients and blend with your electric mixer until you obtain a homogeneous color. 
Pre-crystallize the coating, then coat the top of the crumble in order to create a thin insulating layer.

Coffee mousse / Milk chocolate

Used products: Coffee mousse / Milk chocolate

Preparation: Coffee mousse / Milk chocolate

Mix the coffee, powdered egg whites, and dextrose, then mix with a Hand blender.
Leave to stand for 10 minutes, then make a coffee meringue.

Heat the milk,semi whipped cream, and Expresso coffee mix to 60°C. Add the previously hydrated gelatin sheets to the mix. Add the chocolate coverture to the liquid mix and emulsify with a hand blend. When the base is 34°C, gently fold in the meringue and the whipped cream, homogenize.

Jellified blackcurrant cream

Used products: Jellified blackcurrant cream

  • 0.9 lb
    35% cream
  • 3.2 oz
  • 4.2 oz
    pasteurized egg yolks
  • 10.1 oz
    blackcurrant pulp
  • 0.3 oz
    gelatin leaves

Preparation: Jellified blackcurrant cream

Bring the cream and sugar to a boil, add in the egg yolks. Cook the custard to 84°C. 
Add the previously hydrated gelatin. Once it has dissolved, cool the mixture down to 30°C and then mix in the two fruit pulps.
Pour into a piping bag.

Vanilla flavoured chestnut vermicelli

Used products: Vanilla flavoured chestnut vermicelli

  • 4.9 oz
    35% cream
  • 1 pod(s)
    Tahitian vanilla
  • 1.7 lb
    chestnut puree

Preparation: Vanilla flavoured chestnut vermicelli

Scrape the vanilla pod. Bring the cream to a boil with the vanilla beans, then let the mix infuse for 10 minutes.
Strain the infusion on to the chestnut paste, then beat with the electric mixer until you obtain a homogeneous mixture.
Pour the cream into a piping bag with a nozzle to finish presenting the Montblanc.

Lila chocolate

Used products: Lila chocolate

Preparation: Lila chocolate

Melt the white chocolate at 45°C and then add the dyes. 
Use a hand blender to obtain a homogeneous mixture.

Crispy chocolate honeycumb

Heat the chocolate to a temperature of 35°C.
Pour the mixture into the siphon then screw in two gas cartridges and shake vigorously.
Pipe into stainless steel containers and then place in the vacuum machine.
Set the vacuum machine to 40% then stop the machine before it expels the air.
Let the chocolate crystallize in the machine for an hour.
Break the vacuum and retrieve the stainless steel container.
Let it rest in the refrigerator for 2 hours and then unmold.
Tips: Placing ice packs in the machine helps lower the temperature inside during the vacuum process and thus ensure better results.

Anti-humidity icing sugar

Sprinkle two tablespoons of cocoa crumble on the jelly and then freeze. 
Pour the coffee mousse/milk chocolate on the crumble and then freeze. 
Cover the mousse with jellified blackcurrant cream and let it rest in the refrigerator. 
Once the cream has completely solidified, add the chestnut cream vermicelli dome, dust lightly with anti-humidity sugar and decorate with a few small pieces of Lila chocolate.