Soft Boiled Morning Shell

Made with Opalys 33%

4 steps

Recipe Step by Step


Almond Streuzel

150g Butter
150g Demerana sugar
150g Ground almond marcona
1g Fine sea salt
150g Flour for sweet pastry

Dice the butter into small cubes. Sift the dry ingredients together. Add the butter and mix, using the paddle attachment. Small grains form, then the mixture forms an irregular mass. Stop mixing and let the mixture rest in a refrigerator for at least 30 minutes. Press the paste through a 4mm sieve or candy grid to obtain regular grains. Store in a refrigerator or freeze until needed. Spread the grains out regularly on a silicone sheet and bake at 150/160°C, damper open, until the streuzel turns a light golden brown.

Opalys Light Chocolate Mousse

500g Milk
20g Gelatin sheets
985g OPALYS 33%
1000g Fresh cream 35%

Soak the gelatin in a large volum of water. Bring the milk to the boil and add the drained gelatin. Gradually pour about a third of the hot liquid on the chocolate and stir with a whisk vigorously in order to get a smooth, glossy and elastic texture, sign of a good emulsion. Add the remaining liquid keeping the same texture and mix. When the temperature of ganache reaches about 35°C, fold in the light whipped cream. Pour inside the glasses.

Opalys Capsule

1000g OPALYS 33%

Mix the ingredients together. Temper and mold.

Grapefruit Jelly

530g Grapefruit juice
60g Caster sugar
12g Gelatin sheets

Heat a small part of grapefruit juice and mix, add the gelatin and sugar. Add the rest of grapefruit juice. Pour inside the Opalys capsule when the temperature of the jelly is bellow 30 degree.

Assembly and finishing