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made for 25 desserts
Recipe Step by Step
Blueberry & Spirulina Thins
25g Caster sugar
1.5g Pectin NH
2.5g Gelatin powder 220 Bloom
130g Blueberry juice
190g Blueberry purée
15g Spirulina
Mango & Carrot Thins
25g Caster sugar
1.5g Pectin NH
2.5g Gelatin powder 220 Bloom
130g Carrot juice
190g Mango purée
Raspberry & Beetroot Thins
25g Caster sugar
1.5g Pectin NH
2.5g Gelatin powder 220 Bloom
190g Pure raspberry purée
130g Raw beetroot juice
Granny Smith Apple & Celery Thins
25g Caster sugar
1.5g Pectin NH
2.5g Gelatin powder 220 Bloom
130g Celery juice
190g Granny Smith apple purée
Crème Anglaise
160g Whipping cream
160g Milk
60g Egg yolks
30g Caster sugar
Guanaja Crémeux
360g Crème Anglaise
140g GUANAJA 70%
Assembly and finishing
Make the Guanaja crémeux and the various thins.
To make the base, rehydrate some coral mushrooms. Once you have dried them, spray them with a tempered dark chocolate spray-gun mixture. Leave to set. Finish off by rolling them in cocoa powder and brushing off any excess.
Make thin “twigs” of mixed chocolate. Set aside.Spread some Guanaja couverture over a sheet of confectionery dipping paper. Measure its thickness. Cut out disks with a diameter of 1.5cm. Leave to set.
Put four chocolate twigs on each base. Stick a disk of Guanaja couverture on the upper end of each twig.
Carefully pipe a teardrop shape of Guanaja crémeux onto the couverture disks. Cover each teardrop of Guanaja crémeux with a differently flavored thin.