Valrhona Ivoire Namelaka

Name: Valrhona Ivoire Namelaka
Ingredients: 370 g Valrhona Ivoire white chocolate; 10 g glucose syrup; 200 g whole milk; 1.5 g gelatin sheets; 6 large eggs; Zest of 4 lemons; Juice of 6 lemons; 200 g heavy cream; 500 g raspberry puree; 5 g agar agar; Zest of 2 oranges; 50 g granulated sugar; 50 g ground almonds; 50 g unsalted butter, softened; 50 g all purpose flour; 10 g Maldon salt

with Raspberry & Lemon

Preparation info

Yields
24
Servings

Difficulty
Easy

Appears in

Bachour

By Antonio Bachour

Published 2013

About

Ingredients

Valrhona Ivoire Namelaka

5 g gelatin sheets
370 g Valrhona Ivoire white chocolate
10

Dessert
Low calorie

Method

Valrhona Ivoire Namelaka

Soak gelatin in ice water until softened; squeeze out excess water and set aside.

Bring cream and sugar to a simmer in a small pot. Add gelatin and stir to dissolve. Pour over chocolate and whisk to emulsify. Pour 1 ounce into each of 24 glasses and refrigerate overnight or until set.

Lemon Curd

Soak gelati