Recipe Concepts
Chocolate, Basil, Coconut and Passion Fruit Pre-Dessert
Giane Cavaliere
American
Metric
Chocolate Basil Pudding
4.4oz
4.4oz
0.9oz
1.6oz
1.4oz
0.9oz
6oz
0.2oz
0.9oz
125g
125g
25g
45g
40g
25g
175g
5g
25g
Ingredient
Milk
Heavy Cream
Fresh Basil
Granulated Sugar
Egg Yolks
Pastry Ideale Gold Gelatin Sheets (018040), Bloomed
Inti Paqari 43% Milk Couverture (686043)
Salt
Butter
Infuse basil with milk and heavy cream; process cream, milk and basil mixture in blender. Proceed with mixture as anglaise method.
Add gelatin and pass over the chocolate to create a ganache. Add butter and homogenize with immersion blender. Mold into half
spheres and freeze. Once frozen, combine half spheres to create full spheres. Keep it frozen.
Chocolate Glaze
5.3oz
8.8oz
3.5oz
5.4oz
0.5oz
3.5oz
150g
250g
100g
150g
15g
100g
Water
Granulated Sugar
Des Alpes Black Cocoa Powder (679003)
Heavy Cream
Pastry Ideale Gold Gelatin Sheets (018040), Bloomed
Inti Pacha 52% Ganache Couverture (686052)
Bring water, sugar and heavy cream to a boil. Add gelatin. Pour mixture over chocolate and black cocoa powder. Homogenize
with immersion blender.
Passion Fruit Ganache
5.3oz
10.6oz
150g
300g
Caraman Passion Fruit Puree (583121)
Des Alpes Opal White Couverture Coins (500506)
In a sauce pan heat puree and stir to make a ganache.
Coconut Powder
3.5oz
2.6oz
100g
75g
Blend until combined.
Chocolate Rosemary Crumble
Desiccated Coconut
Powdered Sugar
Recipe Concepts
8.5oz
240g
Light Brown Sugar
8.5oz
240g
Butter
17oz
480g
All Purpose Flour
3.5oz
100g
Des Alpes Black Cocoa Powder (679003)
0.7oz
20g
Salt
0.4oz
10g
Frutta Prima Vanilla Bean Marinade (069001)
1.8oz
50g
Rosemary Oil
In a stand mixer fitted with a paddle; combine ingredients together using the creaming method. Bake at 325°F/163°C for
approximately 20 minutes. Once baked; season with rosemary oil.
Chocolate Toffee
0.9oz
2.6oz
5.3oz
3.5oz
1.8oz
25g
75g
150g
100g
50g
Butter
Inti Nina 73% Bittersweet Couverture
Granulated Sugar
Pastry Ideale Glucose Syrup (505092)
Des Alpes Black Cocoa Powder (679003)
Melt together butter and chocolate. Bring sugar and glucose to 320°F/160°C. Add butter and chocolate mixture to sugar. Spread
onto Silikomart mat. Once set, reheat and pull into shapes.
COCONUT “ICE”
17.6oz
3.5oz
0.3oz
0.07oz
3.2oz
500g
100g
8g
2g
90g
Caraman Coconut Purée (583109)
Granulated Sugar
Pastry Ideale Inverted Sugar (505093)
Pastry Ideale Sorbet Stabilizer (204222)
Water
Heat all together. Freeze into shapes with liquid nitrogen.
Assembly
Plate up as shown in picture or as desired.