LOVE & HEARTS PLATED DESSERT

A Valentine’s dessert on a plate, indispensable during a romantic dinner in a restaurant. Simple and effective with the taste of vanilla, lemon, elderflower, white chocolate, and mint, it will perfectly ignite the lovers’ senses.

VideoRecipePhoto

Used products and decorations

HEARTS

Code 33967

YOU & ME set

Code 33900

CHOCOLATE WHITE 29%

Code CHB28XXB3

video Download recipe

Recipe

ELDERFLOWER MOUSSE

Ingredients:

150 gCream 30 - 33%

250 gWhite chocolate 29% Barima Artisanal (code CHB28XXB3)

50 gSugar

50 gWater

3Egg yolks

200 gWhipped cream 30%

15 gGelatine

30 gElderflower Paste

Preparation:

Dissolve the gelatine in boiled cream, pour onto melted chocolate and stir it making ganache. Boil up the syrup from water and sugar. Whisk the egg yolks, add hot syrup while whisking. At the end mix whipped cream with egg yolks foam, adding elderflower paste and the ganache. Pour the mousse into silicone moulds and freeze.

Spray the red velvet Barima Artisanal Colour (code AP0379RO) onto the frozen cake.

VANILLA CREAM

Ingredients:

250 gCream 35%

250 gMascarpone

10 gGelatine

15 gVanilla Paste

60 gSugar

400 gCold cream 35%

Preparation:

Boil 250 g of cream with sugar. Then add dissolved gelatine, mascarpone and vanilla paste. Mix all ingredients, adding cold cream at the end. Put the mixture into the fridge and leave it to set. Whip when is cold.

CRISPY COOKIE

Ingredients:

150 gRoyal Crispy Flakes Barima Artisanal (code 332451)

100 gHazelnut paste 100% Barima Artisanal (code 3310)

100gButter

150 gDark chocolate 72% Barima Artisanal (code CHN72XXA3)

Preparation:

Melt the chocolate with butter, add hazelnut paste and crispy flakes.

RASPBERRY SAUCE WITH MINT

Ingredients:

12 gConcentrated mint paste

200 gSugar