​Duo Valhrona with Beetroot

Mascarpone Mousse
Mascarpone 500gr
Cream 500gr
Sugar 200gr
Yolk 5 pcs
Gelatine 8 pcs (melted)

Method
Whipped cream until stiff peak, and set aside
Add Sabayon Sugar, Yolk and Gelatin
Add Mascarpone
Fold into two

Choco Praline
Choco 300gr
Yolk 7 pcs
Sugar 250gr
Water 85ml
Cream 500ml
Gelatin 5 pcs

Method
Beat yolk, heat sugar and water
Add melted Chocolate
Add Gelatin, mixed until everything is well mixed

Beetroot
Beetroot
Wine
Sugar
Brandy

How
Boiled everything together until soft the beetroot is tender. Cut it to shape.




By : Chef Mandif Warokka

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