Sweet Noodle on the Go

Sweet Noodle on the Go


Chocolate Noodles

Used products: Chocolate Noodles

  • 12.3 oz
    pastry flour
  • 2.5 oz
    cocoa powder
  • 4.0 oz
    egg yolks
  • 2.5 oz
    whole egg(s)
  • 3.3 oz
    coconut milk
  • 1.2 oz
    hazelnut oil
  • 0.1 oz
  • 0.7 oz
    icing sugar
  • 1/3 beans(s)
    Tahitian vanilla

Preparation: Chocolate Noodles

Mix all ingredients into smooth dough. Wrap in cling film and leave to rest in refrigerator for 1 hour.
Roll out with pasta machine and pass through noodle maker.
Boil in stock for 6 minutes.


Used products: Stock

  • 1/2
    simple syrup
  • 1/2

Preparation: Stock

Mix together all ingredients and boil noodles in it.

Caramelised cashew nuts

Used products: Caramelised cashew nuts

  • 1.8 oz
  • 0.4 oz
  • 4.4 oz
    cashew nuts
  • 15.4 gr
    sea salt

Preparation: Caramelised cashew nuts

Mix together all ingredients in saucepan and heat to caramelise nuts. 
Keep a few good-looking nut halves aside and cut the rest into small pieces.

Inaya™ Chocolate Mousse

Used products: Inaya™ Chocolate Mousse

Preparation: Inaya™ Chocolate Mousse

Whip cream and store in refrigerator.
Heat together syrup and milk.
Mix previous mixture in three steps into melted chocolate and cocoa mass, and emulsify to create ganache.
Fold whipped cream into ganache.

Passion Crémeux

Used products: Passion Crémeux

  • 2.2 oz
    passion fruit puree
  • 0.6 oz
    almond milk
  • 0.3 oz
    mango puree
  • 2.1 oz
    whole egg(s)
  • 1.9 oz
  • 15.4 gr
    powdered gelatin
  • 0.2 oz
  • 1.4 oz
  • 1.4 oz
  • 15.4 gr

Preparation: Passion Crémeux

Hydrate gelatine in water. Mix pectin with sugar.
Safe for butter, mascarpone and gelatine, mix and heat all ingredients to 85°C in Thermomix.
Add gelatine and leave to cool to 37°C. Add butter and mascarpone.
Pour into small spherical moulds. 

Base syrup

Used products: Base syrup

  • 4.0 lb
    coconut infusion
  • 2.6 lb
  • 10 leaf/leaves
  • 3.5 oz
    lime juice
  • 10 piece(s)
    lime zest
  • 10 leaf/leaves
  • 12 cm
    fresh ginger
  • 5 beans(s)
    Madagascar vanilla

Preparation: Base syrup

Mix all ingredients and bring to a boil. Leave to infuse and strain.