Incorporate the yolks, the invert sugar, the buckwheat flour, the starch and the yiest.
Make rectangles of 10x3cm, thickness 3mm.
Bake at 180°C for 6 minutes.
|Passion fruit pulp||15g|
Boil the orange juice, passion fruit pulp with the sugar-pectine mixture.
Add in the grilled peppers.
Boil up to the half.
|"Vin Cacao" wine||60g|
"Décuire" with cream, salt and butter.
Boil again to 102°C.
|Passion fruit pulp||7,5g|
Pour onto a tray.
Bake at 180°C for 4 minutes.
Unmould the rectangles and make cylinders.
|Cacao Barry "Blanc Satin" white chocolate||30g|
Add the gelatine.
Emulsify with the white chocolate.
Let cool down.
Allow the mixture to set.
|Lime extract||2 drops|
Boil at 107°C.
Add the sparkling green colouring and the lime extract.
|Cacao Barry "Tanzanie" chocolate||40g|
Emulsify with "Tanzanie" chocolate.
Cool down the mixture.
Incorporate the elements to the cream and allow to set.
Decorate the cylinders and store them in the freezer.
Build-up of the dessert
Recipe for 6 plates.
Pour a layer of Passion Fruit/Pepperoni Coulis on each plate.
Place the Sablé Breton on the Coulis.
Pipe a thin line of Salted Butter Caramel in the middle of the Sablé.
Put the Chocolate Parfait on the Caramel.
Add a thin slice of chocolate between the Chocolate Parfait and the Passion Fruit Tuile, garnished with Vanilla and White Chocolate Crémeux.
Finish with a chocolate ring.
At each side, place some Wine Jelly and Lime Juice.