|Roasted pumpkin seeds||50g|
Mix the egg yolks with the other sugar and cook all together to the "rose".
Add vanilla and roasted pumpkin seeds into the hot mixture and mix it.
Freeze in a PacoJet.
After the PacoJet, fold in the pumpkin seed grillage.
|Yellow ribbon pectin||3g|
|Tonka bean (grated)||0,5g|
|Callebaut cocoa nibs|
Melt butter and glucose.
Add the sugar mixture, then water and finally the tonka beans.
Boil until a consistency like béchamel is reached. Cool down.
Spread on a silicone sheet and put on lightly roasted pumpkin seeds and cocoa nibs.
Bake at 190°C.
|Callebaut Origine "Java" milk chocolate 32,9%||100g|
Beat up the egg yolks.
Mix the melted milk chocolate with the heated cream and heated gelatine and raspberry brandy (temperature should be 35°C).
Add the beaten egg yolks.
Fold in the chocolate and the whipped cream.
Fill in the prepared chocolate cups and freeze.
|Chopped, roasted pumpkin seeds||50g|
|Callebaut "Satongo" dark chocolate 72%||75g|
Add the egg yolks.
Beat the egg whites with sugar.
Fold in the egg whites and the egg yolks and the almond powder.
Fill in timbal forms.
Bake in a water bath for 25 minutes.