Cremeux Alunga™, espresso and cognac
| Ingredients | Preparation |
|---|---|
| Bring to 40°C |
| Pour a little of the warm cream over the yolks to temper |
Mix in the remaining warm cream and bring to 85°C. | |
| Strain and pour over |
Emulsify and refrigerate overnight. | |
Cocoa Nibs & Chestnut Flour Streusel
| Ingredients | Preparation |
|---|---|
| Combine all ingredients together in a stand mixer with paddle attachment |
Once everything is combined spread on a sheet pan lined with parchment paper. Bake at 330°F for about 15 minutes. | |
Cocoa Nibs Mascarpone Espuma
| Ingredients | Preparation |
|---|---|
| Boil |
| Pour over |
Infuse for 1 hour or overnight. Strain the nibs and adjust the liquid amount back to 160 g if needed. | |
| Warm the infusion and add |
Emulsify. Cool down on ice. Fill a canister with 2 cartridges of No2 gas. | |
Zéphyr™ Caramel sherbet
| Ingredients | Preparation |
|---|---|
| Combine and bring to a boil |
| Pour over |
Emulsify. Cool down on ice and keep in the refrigerator overnight. Blend well before churning. | |
Assembly
In a small serving bowl place a quenelle of coffee cremeux. |
