Strawberry tart
Cooking technique
Put a soufflé with strawberry and basil coulis in the middle on crispy base.
Decorate with sublimated strawberries, wild strawberries, chocolate plates and
Chantilly cream.
Decorate with sublimated strawberries, wild strawberries, chocolate plates and
Chantilly cream.
Ready-to-cook strawberry and basil coulis
Cooking technique
Soak Chinese gelatin in water and warm it on the stove until swelling. Mix
warmed puree and gelatin and bring to a boil. Place cooled puree in
hemispheres to 1/3 immerse basilisk hemispheres in them, so that strawberry
puree covered basil one.
warmed puree and gelatin and bring to a boil. Place cooled puree in
hemispheres to 1/3 immerse basilisk hemispheres in them, so that strawberry
puree covered basil one.
Ready-to-cook crispy almond base
Cooking technique
Melt chocolate and mix with almond flakes.
Put the mixture into the baking cup of 0.5 centimeters.
Put the mixture into the baking cup of 0.5 centimeters.
Ready-to-cook chocolate mousse of strawberry
Cooking technique
Melt chocolate mixture. Melt gelatin in tagatose and water syrup and add to
chocolate mass. Add strawberry puree, blend to a homogeneous condition and
divide between forms or baking cups.
chocolate mass. Add strawberry puree, blend to a homogeneous condition and
divide between forms or baking cups.
Ready-to-cook chestnut chantilly
Cooking technique
Blend milk + chestnut + tagatose and leave infusing. Put rice and almond flour
into received chestnut infusion and infuse it. Then add gelatin and place in
forms.
into received chestnut infusion and infuse it. Then add gelatin and place in
forms.
+38096 032 66 36
info@lacilact.com.ua
info@lacilact.com.ua
Ukraine, Kiev
