Pine and Cassis

Pine and Cassis


Cassis Gel

Used products: Cassis Gel

  • 200 g
    Fruit'Purée Blackcurrant Capfruit
  • 20 g
  • 2 g

Preparation: Cassis Gel

Boil Fruit'Purée Blackcurrant Capfruit, add agar agar and sugar, and boil out for 1 minute.
Leave to set in refrigerator and blitz into gel.

Pine Ganache

Used products: Pine Ganache

  • 200 g
  • 7 g
    pine needles
  • 150 g
    Cacao Barry® Or Noir™ chocolate Mark 4
  • 10 g
    invert sugar
  • 20 g
    low water content butter

Preparation: Pine Ganache

Bring to a boil cream, take off heat, add pine needles and leave to infuse for 2 hours.
Strain and rescale to 160 g.
Add Trimoline® and bring to a boil.
Pour over chocolate and emulsify.
Add butter.

Pine Nut Nougatine

Used products: Pine Nut Nougatine

  • 120 g
  • 80 g
  • 80 g
    roasted pine nuts
  • 2 g
    sea salt

Preparation: Pine Nut Nougatine

Create dry caramel with sugar and isomalt.
Add roasted pine nuts, pour onto silpat and leave to cool.
Blitz into fine powder and sieve onto silpat mat to create small circles.
Bake in over until powder melts into a disk.

Finishing and assembly:

Used products: Finishing and assembly:

Preparation: Finishing and assembly:

Spray one side of mould green, the other purple.
When set, dust with gold lustre and line with Cacao Barry® Origin dark chocolate couverture Venezuela 72% cocoa.
Pipe small bulb of cassis gel into mould.
Pipe soft ganache on top.
Place pinenute nougatine disc in top of ganache and finish off with Cacao Barry® Origin dark chocolate couverture Venezuela 72% cocoa.