- Mousse choco/café :
- -Faire un appareil à bombe avec 260 gr de sirop à 30° b bouillant
- Et 210 gr de jaunes d’œufs
- -Ajouter 6 feuilles de gélatine
- 15 gr de Nescafé
- -Incorporer 675 gr de couverture caraïbe fondue
- -Puis 900 gr de crème montée
- Et 25 gr de trablit
- -Cadrer à 1 cm d’épaisseur.
- Sauce chocolat :
- 400 gr de lait
- 60 gr de crème fleurette
- 15 gr de glucose
- 15 gr de trimoline
- 350 gr couverture caraïbe
- ½ gousse de vanille.
choco cafe
Ingredients
Method
Montage et finition :
Détailler des triangles de fine génoise (8cm de cotée) et la même chose avec la mousse.
Au centre de l’assiette, placer la génoise imbibé avec de l’expresso, puis la mousse.
Déposer dessus un autre triangle réalisé en couverture de 11 cm de côté et percé au centre.
Insérer au centre une colonne de glace café triangulaire de 4 cm de côté troué au centre avec un vide pomme et sur les côtés avec une tige de fouet.
Ajouter de l’émulsion vanille autour de la glace.
Au moment de servir, verser la sauce chocolat sur la glace percée.
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