Le Tigre de Vietnam
Composition
- Kalamansi Mango candied fruit
- Ganache Vietnam 45
- Crispy rice
Candied fruit
Kalamansi juice 200 g
PatisFrance Starfruit Mango 300 g
Juice 650 g
Pectin jelly 14 g
Glucose 75 g
Citric acid solution 12 g
Method
Mix the pectin jelly with the sugar. Heat the Kalamansi juice and Starfruit Mango together to 40°C and add the pectin-sugar mixture. Add the glucose and boil the whole to 106°C. Take the Candied fruit from the fire and mix in the citric acid solution. Pour in a 6 mm high frame and leave to cool.
Ganache Vietnam 45
Fresh cream 35% 250 g
Lemon zest 8 g
Inverted sugar syrup 75 g
Belcolade Origins Lait Vietnam 45 460 g
Belcolade PPP Cocoa Butter 15 g
Butter 80 g
Method
Boil the cream together with the lemon zest. Leave to cool to 85°C, add the inverted sugar syrup and pour on the Belcolade Origins Lait Vietnam 45 (drops) and the cocoa butter (drops). Mix to a ganache using a spatula. Mix to an emulsion at 35°C and add the butter. Mix with an immersion blender. Put a 6 mm high frame again above the foregoing recipe and pour the ganache on it. Leave the entire preparation to crystallise for 12 hours in a place at a temperature of 18°C with an average humidity below 60%. Stencil the ganache and leave it to crystallise. Turn the whole around, stencil the candied fruit..
Crispy rice
Mini rice soufflé 200 g
Chia seeds 30 g
Roast the chia seeds in a pan and mix them with the mini rice soufflé.
Finish
Belcolade Lait Supreme, ZA306/G QS
Method
Use the guitar to cut to the desired format. Coat with tempered Belcolade Lait Supreme, sprinkle the crispy rice and leave to crystallise. Coat once again and leave to crystallise.
