Chocolate sweet saltimbocca
milk g 90
yolks g 35
sugar g 25
Warm cream with milk, then mix the yolks previously blended with
sugar and combine all the ingredients. Cook at 85°C and pass
through the strainer. Use immediately or put o a side cooling it
For the fondant
basic custard g 25
Araguani 75% Chocolate g 14
Pour the hot custard over the chopped chocolate and emulsify
until a smooth, shining and flexible texture is obtained. Pour
it into the moulds.
Cocoa and chocolate Sacher biscuit
Provenza almond paste
yolks g 100
whole eggs g 80
sugar g 60
flour g 50
cocoa powder g 25
extra paste cocoa g 50
butter g 50
Mix the almond paste with 60 g of sugar, then combine the yolks,
the whole eggs and the remaining sugar. Sift cocoa with flour.
Melt the paste cocoa with butter and combine with the almond
paste. Add the whipped yolks and the sifted powders. Cook in a
baking-tin at 180°C for about 7/8 minutes.
raspberry puree g 500
citric acid g 15
Warm raspberry puree with sugar, pectin and agar agar. Bring to
boil and add citric acid. Pour over a tin and let it cool.
yolls g 100
sugar g 25
Matusalem rum g 15
sage as needed
Combine sugar and rum and let it simmer for some minutes. Remove
from the heat, combine the sage leaves and let in infusion for
about 7-8 minutes. Whip yolks with sugar, add the filtered rum
and whip like a classic zabaione.