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Shiver - Monoportion glass

White chocolate Bavarian

whole milk g 500
sugar g 100
egg yolks g 200
gelatine g 20
white chocolate g 500
whipped cream g 1.200

Boil the milk and pour it over the egg yolks previously beaten with the sugar, bring the mixture to 85°C, add the gelatine previously soaked and squeezed, then the chocolate and cool. Lighten the mixture with cream.

Passion fruit gelatine

fruit passion pulp g 500
lemon juice g 20
gelatine g 10

Warm a small amount of the fruit passion pulp and combine the gelatine, previously soaked and squeezed in cold water and melted, then add the remaining pulp and lemon juice.

Light almond biscuit

almond tpt g 600
eggs g 250
egg yolks g 160
flour g 240
egg whites g 550
sugar g 200

Whip the tpt with the eggs and the egg yolks, combine the sifted flour and lighten with the egg whites whipped with the sugar. Bake at 240°C, closed valve.

Assembly
Place at the bottom of each glass an almond biscuit disc, add the white chocolate Bavarian with some pieces of chocolate, a disc of biscuit, the passion fruit gelatine and finish with the Bavarian. Garnish with puffed rice and some chocolate and fruit pieces.

Cristian Beduschi
Photo Bianco & Nero - Padua


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