
Green apple sorbet
Ingredients | Preparation |
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| Warm water to 40C. Add all the dry solids and cook to 85°C. |
Whipped Zéhpyr™ ganache
Ingredients | Preparation |
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| Warm the cream, trimoline, glucose an vanilla to 70°C. |
Cheescake base crust
Ingredients | Preparation |
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| Combine the Butter+icing sugar and 25% of the flour and hazelnut flour slowly add eggs. Combine smooth, add remaining flour. Bake until golden brown. |
Zéphyr™ finished crumble
Ingredients | Preparation |
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| Blend sable in Robocue. Add melted butter. Transfer to a bowl. Add dry ingredients. Last the melted Zephyr. Gently combine. Mold 2mm height in square stainless steel mold. |
Green apple gelee
Ingredients | Preparation |
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| Mix dextrose with pectin and gelespessa. |