Composition
- La Rose Noire Fruity Tart Shell – Lemon
- La Rose Noire Chocolate Universe – Galaxy
- La Rose Noire Dark Chocolate Comet
- Vanilla Ganache
- Lemon Gelée
- Vanilla & Lemon Cream
- Yellow Glaze
Vanilla Ganache
| INGREDIENTS | MEASUREMENT |
|---|---|
| Ivoire White Chocolate,35% cocoa | 380 gr |
| Cream 35% | 375 gr |
| Glucose | 10 gr |
| Milk | 188 gr |
| Vanilla Pod | 1 u |
| Gelatine Sheet | 2 gr |
Method
Bring the milk and scraped vanilla pod to a boil. Remove from heat, and infuse for approximately 2 hours, then sift. Add glucose into the mixture, and heat up. Add the gelatine and pour into the melted chocolate. Emulsify with a hand blender and add the liquid cream, then mix again.
Lemon Gelée
| INGREDIENTS | MEASUREMENT |
|---|---|
| Lemon Juice | 200 gr |
| Sugar | 90 gr |
| Pectin NH | 4 gr |
Method
Bring lemon juice to a boil. On the side, mix the sugar and pectin together, then whisk into boiling liquid and cook for 2-3 minutes. Mix, strain and allow to set until firm.
Vanilla & Lemon Cream
| INGREDIENTS | MEASUREMENT |
|---|---|
| Milk | 210 gr |
| Cream 35% | 105 gr |
| Lemon Zest | 1 u |
| Vanilla Pod | 1 u |
| Pasteurized Egg Yolk | 60 gr |
| Sugar | 75 gr |
| Corn Starch | 15 gr |
| Ivoire White Chocolate, 35% cocoa | 40 gr |
| Gelatine Sheet | 10 gr |
| Semi-Whipped Cream | 210 gr |
Method
Bring the milk to a boil together with the scraped vanilla pod and lemon zest. Infuse the vanilla pod and zest for approximately half an hour. Sift and pour the infused milk with cream into the premixed sugar, egg yolk and corn starch combination. Return to cook as a crème anglaise. Add gelatine and pour the warm mixture over the melted chocolate to make an emulsion. Combine with the semi-whipped cream.
Yellow Glaze
| INGREDIENTS | MEASUREMENT |
|---|---|
| Sugar | 285 gr |
| Water | 72 gr |
| Glucose | 100 gr |
| Cream 35% | 310 gr |
| Skimmed Milk Powder | 72 gr |
| Gelatine Sheet | 10 gr |
| Neutral Glaze | 50 gr |
| Red Coloring | q.s. |
Method
Cook water, sugar, and glucose to 110°C. On the side, heat the cream and skimmed milk powder. Pour hot syrup over the cream mixture and boil again. Cool down to 60°C and add gelatine, neutral glaze and yellow coloring. Blend and set aside at 4°C.
