with Tonka Bean, stewed Mini-Oranges, Royal chocolate pudding and Rice Pudding coated in Ganache
INGREDIENTS FOR 10 PEOPLE PREPARATION
Royal Chocolate Pudding with Tonka Bean Royal Chocolate Pudding with Tonka Bean 200 g dark chocolate, 100 g sugar Prepare classic custard from the chocolate, sugar, nuts, Mie de Pain, 50 g ground and roasted nuts a pinch of Himalayan salt pure, Bourbon Vanilla and eggs, and refine 25 g Mie de pain, 3 eggs with the Tonka Bean. Use matching forms, grease with Spray-on oil, Finely grated Tonka Bean and sprinkle with sugar. Then fill the custard mixture into the prepared Sugar for sprinkling the shapes forms and cook in a water bath. WIBERG product: Himalayan salt pure fine Bourbon Vanilla ground Spray-on oil neutral flavour
Stewed Mini-Oranges Stewed Mini-Oranges 200 g sugar, 100 ml white wine Caramelize the sugar, deglaze with white wine, and reduce 300 g sliced mini-oranges (kumquats) with spices. Then strain and briefly boil the sliced oranges in the stock. 50 ml Grand Marnier Perfume with Grand Marnier and leave to stand. WIBERG products: 2 Bourbon Vanilla pods Cloves whole, Cinnamon whole Mixed pepper coarsely ground
Rice Pudding coated in Ganache Rice Pudding coated in Ganache 30 g rice pudding, 300 ml milk Cook rice, milk, Chili threads and Bourbon Vanilla sugar until tender, 120 g chocolate, 20 ml cream shape, and let it cool. Prepare the ganache from chocolate, Mixed pepper coarsely ground, 5 g butter cream and butter, and fold over rice pudding. Then refrigerate. WIBERG products: Chili threads fine Bourbon Vanilla sugar
Garnish Chocolate sheet Chocolate morsel-grid, Gold foil
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