SWEET EASTER GARDEN

A spring dessert on a plate that works great as a menu item in a restaurant. Advocaat-flavoured velvet cremeux, apples with mint in gel, crunchy nut crumble, served in an egg-shaped chocolate body and decorated with spring decorations, delights with its appearance and enchants with its taste.

RecipePhoto

Used products and decorations

YELLOW CHICKS

Code 33984

CARROT

Code 33716

FLOWERS set

Code 33994

CHOCOLATE WHITE 29%

Code CHB28XXB3

CHOCOLATE DARK 56%

Code CHN56XX3

CHOCOLATE DARK 72%

Code CHN72XXA3

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Recipe

APPLE MINT JELLY

Ingredients:

300 gApple juice

3 gAgar

2 gConcentrated mint paste

Fresh mint

100 gDiced apples

Preparation:

Boil up the apple juice with agar. Set aside to cool in the fridge. Then blend it until smooth gel texture. Add mint paste, chopped mint leaves and diced apples at the end.

CREMEUX

Ingredients:

270 gMilk 3,2% fat

270 gCream

120 gEgg yolks

90 gSugar

46 gConcentrated advocaat paste

200 gDark chocolate 56% Barima Artisanal (code CHN56XX3)

70 gDark chocolate 72% Barima Artisanal (code CHN72XXA3)

Preparation:

Warm up to 82°C milk, cream, yolks and sugar in bain-marie. Then add advocaat paste and chocolate. Mix all together using hand blender (to aerate the mass). Set aside to cool in the fridge.

CRUMBLE

Ingredients:

150 gSugar

60 gDark chocolate 56% Barima Artisanal (code CHN56XX3)

50 gWater

40 gRoasted hazelnuts

10 gBrown sugar

45 gWhite chocolate 29% Barima Artisanal (code CHBXX28XXB3)

45 gHazelnut oil

Preparation:

Heat up to 120ᴼC water with sugar, add dark chocolate and mix until caked. Roast white chocolate in the oven at 160ᴼC for 20 minutes. Mix all the ingredients adding hazelnut oil at the end.

Decoration

Flowers Set Barbara-Decor (code 33994)
Yellow Chicks Barbara-Decor (code33984)
Ester Rooster Barbara-Decor (code 33983)
Carrot 3D Barbara-Decor (code 33716)