Royal Dessert
The classic Royal monoportion dessert with a twist of blackberries and mint. Crispy meringue, crispy filling, dessert chocolate mousse with blackberries, and refreshing lime-mint jelly will surprise you with unique flavours and diverse textures.
Used products and decorations
Recipe
Whisk the egg whites with the sugar. Blend and add in small portions a mixture of the almond flour, icing sugar and plain flour. Pipe 15 disks using a pastry bag. Bake it at 190°C for 12 minutes.
Melt the chocolate at 45°C and blend it with the Hazelnut paste. Add the crispy flakes at the end and mix gently. Put the mixture on the meringue.
Melt the chocolate and pour boiled cream onto it. Add the Blackberry paste to the ganache. Finally, gently blend with the whipped cream.
Blend all the ingredients, boil the mixture and leave to cool. Pour it into silicone moulds and cool in a fridge. When set, put the jelly on the chocolate mousse.
Coat the frozen chocolate mousse with a brown velvet spray - BARIMA ARTISANAL COLOR (code AP0379BR). Finish with Pissarro chocolate pencils - BARBARA DECOR (code 334593).
scheme
SIMILAR DESIGN
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