Verrine Végétale
- Level:
-
Medium
06 units
Cocoa Crumble
Used products: Cocoa Crumble
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30 gOatmeal flour
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10 grice flour
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20 gCornstarch
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45 galmond powder
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20 ggrated coconut
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67 gCoconut sugar
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45 gcoconut oil
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8 gmineral water
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1 gSea salt
Preparation: Cocoa Crumble
- Sift the powders, add the sugar, fleur de sel and cocoa nibs.
- Add the melted and warm coconut oil, then add the water.
- Bake at 155°C for 13 minutes.
Mousse végétale
Used products: Mousse végétale
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138 gOat milk
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10 gblue agave syrup
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165 gAquafaba
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0,2 gxanthan gum
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40 gCoconut sugar
Preparation: Mousse végétale
- Bring the milk to a boil with the agave syrup.
- Pour over the chocolate and emulsify using a hand blender.
- At the same time, whipp the aquafaba and the xanthan gum, gradually incorporating the coconut sugar.
- Gently fold this preparation into the ganache (40-45 ° C).
Assembly
- Pour the mousse immediately in a verrine.
- Leave to set at 4 ° C.
- Apply the crumble when serving or setting up the display case.
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