Gourmet Galaxy - Candia Professional

Ingredients

300g

600g

300g

Step1

Mix all powders with Candia Professional Incorporation Butter in cubes until sanded aspect of the powder without any pieces of butter.
Add eggs and link the powders, let cooling down in the fridge.
Roll to 4 mm thickness, cut discs of the same size of the glass, and bake 160°C around 18 min.

Step2

Warm up black currant puree with sugar and gelatin mass, mix with blueberry puree.
Pour in half sphere insert silicon mold and freeze.

Step3

Warm up first Candia Professional Whipping Cream and sugar and pour on gelatin mass.
Mix with Candia Professional Cream Cheese and vanilla pulp, and add liquid fresh cream at the end.
Let cooling down in the fridge for few hours, and whipt the quantity you need in the last time.

Step4

Blend the puree with water, honey and carrageenan iota, and fill small half spheres silicon mold. Freeze.
For the skin of the spherification, boil the hot concentrate glaze with water and color, and deep the frozen half sphere with a toothpick into the warm jelly.
Place directly on the right place on the dessert and let defreeze.

Step5

Step6

Pipe one drop of Chantilly on top of the sugar dough, decorate with a little of muesli, and let set a little.
Turn upside down the sugar dough with Chantilly, into the glass.
Fix with a small drop of Chantilly the frozen blueberry coulis half sphere, and pipe a ball of Chantilly to cover this coulis.
Decorate with a disc of white chocolate, and place the blueberry spherification on top.
Decorate on the side of the Chantilly with some fresh blueberry and some muesli from the topping.

Reliability and high-quality is what makes our range so easy-to-use. Sculpting your fabulous ideas becomes a piece of cake !

Premium quality incorporation butter made with 100% French dairy cream, for extraordinary buttery recipes.

Especially designed to highly perform when whipped, Candia Professional whipping cream is perfect for pastry Chefs.