Valrhona Manjari Cremeux

Name: Valrhona Manjari Cremeux
Ingredients: 510 g Valrhona Manjari 64%, chopped; 8 g gelatin sheets; 2 sheets gelatin; 350 g passion fruit puree; 100 g simple syrup; 3 g agar agar; 250 g whole milk; 75 g granulated sugar; 250 g heavy cream; 3 g ice cream stabilizer; 50 g inverted sugar; 100 g almond hazelnut praline paste; 100 g egg yolks

with Almond & Hazelnut Praline Mousse and Passion Fruit

Preparation info

Yields
24
Servings

Difficulty
Easy

Appears in

Bachour

By Antonio Bachour

Published 2013

About

Ingredients

Valrhona Manjari Cremeux

500 g heavy cream
500 g whole milk
200

Dessert

Method

Valrhona Manjari Cremeux

Bring heavy cream and milk to a boil in a medium sized pot. Whisk to combine egg yolks and sugar in a small bowl and slowly pour in hot liquid to temper. Return mixture to pot and cook to 82-84°C. Strain and pour over chocolate. Emulsify with a hand blender until smooth and pour into small ring molds. Refrigerate overnight.