MAGIC BALL

An unusual dessert on a plate, served in a glass ball, suitable for an elegant restaurant. Dry edible earth, coconut puree, caramel foam and dragon fruit bring admiration and delight with their exotic taste.

RecipePhoto

Used products and decorations

LIME LEAVES

Code 333308

BRISTLE

Code 331561

CHOCOLATE DARK 72%

Code CHN72XXA3

ROASTED BLANCHED PISTACHIO NUTS 1KG vacuum bag

Code 6181

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Recipe

CARAMEL MOUSSE

Ingredients:

100 gSugar

100 gCream (32% fat)

10 gConcentrated vanilla paste

400 gWhipped cream (32% fat)

15 gGelatine

Preparation:

Use the sugar to make caramel, pour in the hot cream and stir until the caramel is dissolved. Add the concentrated vanilla paste and dissolved gelatine, and then blend with the whipped cream. Pour into a mould and leave to set.

COCONUT PUREE

Ingredients:

200 gCoconut milk

2,5 gAgar

50 gMalibu liqueur

Preparation:

Dissolve the agar in the coconut milk and bring to boil. Put it into a fridge to set. Mix the jelly until smooth and add the Malibu. Put the puree into a dispenser.

EDIBLE SOIL

Ingredients:

140 gSugar

20 gWater

200 gDark chocolate 72% Barima Artisanal (code CHN72XXA3)

30 gHazelnut oil

Preparation:

Use the sugar and the water to make a syrup, boil it (115°C), add the chocolate and stir until the texture of soil is obtained. Cool down. Add the oil to the cooled ‘soil’ and stir.

Decorations

Bristle Barbara Decor (code 331561)
Dragon fruit
Blanched roasted pistachio - unsalted Barima Artisanal (code 6181)
Neutral gel Barima Artisanal (code 3100)
Velly spray LA NATURA COLORA yellow Barima Artisanal (code AC1062GI)
Willow Leaves Lime Barbara Decor (code 333308)