Child Food
- Level:
-
Difficult
- Makes:
-
18 servings
"To go" implies movement, and this is what this SNACK represents, an enveloping shape that resembles the DNA chain and conveys the strength we need to be optimistic and aware that a change of mentality for a greener world is possible. And what better than a totally veggie snack? A sourdough recipe without eggs or dairy products and a super refreshing dark chocolate sorbet.
100% Plant Based Brioche
Used products: 100% Plant Based Brioche
-
500 gweak flour
-
24 gfresh yeast
-
70 ginverted sugar
-
30 gsugar
-
200 galmond milk
-
100 gOlive oil
-
60 gsunflower oil
-
10 gsalt
-
100 gPlant based egg yolk
-
1 piece(s)Vanilla
Preparation: 100% Plant Based Brioche
Mix the flour, the sugars, the salt and the vanilla and gradually knead with the liquids. Once kneaded, put aside in the refrigerator and once it has reached 4ºC, separate 30g. of the dough into the moulds. Ferment for 60 min at 28ºC and 90% humidity and bake at 210ºC for 11 min in a convection oven.
Dark chocolate Sorbet
Used products: Dark chocolate Sorbet
-
1138 gwater
-
228 gdextrose
-
100 gsugar
-
3 gsalt
-
2 gAirwhip
-
10 gCremodan 816
-
115 gcocoa and olive oil crisp
-
1 spoon(s)Olive oil
Preparation: Dark chocolate Sorbet
Emulsify all the ingredients, leave to rest for 24 hours before mixing and add the crisp at the end. Pipe with a 1.2cm nozzle, freeze and then coat with olive oil d’oliciós.
Cocoa & Olive Oil Crisp
Used products: Cocoa & Olive Oil Crisp
-
15 gOlive oil
Preparation: Cocoa & Olive Oil Crisp
Melt the chocolate, emulsify with the oil and mix with the nibs. Stir vigorously until all the nibs are separated.
Assembly and Decoration
Used products: Assembly and Decoration
Preparation: Assembly and Decoration
Bake the brioche, coat it with the chocolate and, once baked, use a 1.2 drill bit to make a hole. Insert the ice cream tube and the crisp. Lastly, close the hole with the stamp. Place inside the packaging and serve.
Comments