Le Timut Citrus - Puratos

Ingredients

Working Method

Madeleine chocolate biscuit

Mix eggs and sugar in high speed, for 5 m, Melt butter, oil chocolate and milk at 45c.
Mix flour salt and BP, add sabayon to chocolate mix and flour .
Mix gently.
Spread out on a tray 40/60 400g and bake ad 180°C for 9-10 min in a convection oven

Feuillantine crisp biscuit

Melt the Chocolate40°C and add butter, melt. Mix well.
Spread in between paper sheet to 7mm.
Keep in freezer. Cut desire shape and keep freezer

Citrus compote

Make the supreme of orange, pomelo rose and lemon. Add 2g Timut pepper.
Boil all fruit ssupreme, add sugar and pectine and cook at 103°c
Add gelatin mass and boil again.
Pour in silicon mould. Set in freezer and after 10m add macha biscuit ring on top of it.

Lait “Cremeux”

400g/mould
When “Crème anglaise is finished add gelatin
Mix well.
Pour into chocolate compound , mix well with blender.
When mix at 35°c incorporate soft whipped cream.
Pour into ring, freeze.

Dark chocolate mousse

600g/mould
Melt coverlux and Ebony at 45°c,
Boil cream and Timut pepper, Infuse 10m.
Warm cream and add soak gelatin, mix well
Pour into chocolate, blend until smooth.
When mix at 40°c, incorporate whipped cream.

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