Domori Vidamà 66% Sorbet
Heat water to 40°C. Mix sugars and stabilizer. Heat to 85°C. Pour over chocolate and emulsify. Add invert sugar. Mature 6 hours and churn.
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Recipe
Download recipeDomori Vidamà 66% Sorbet
- Water 500g
- Sugar 140g
- Glucose powder 60g
- Stabilizer 5g
- Domori Vidamà 66% 300g
- Invert sugar 40g
- Totaal 1045g
Cherry Fruit Confit Mousse
- Ravifruit Cherry puree 400g
- Sugar 80g
- Glucose 40g
- Gelatin 8g
- Water 40g
- Cream 200g
- Totaal 768g
Cherry Fruit Confit Mousse
Heat puree with sugars. Add gelatin. Cool to 40°C. Fold in semi whipped cream. Freeze in molds.
Domori Chocolate Crumble
- Butter 100g
- Brown sugar 90g
- Flour 120g
- Cocoa powder 20g
- Domori Vidama 66% dark chocolate 80g
- Salt 2g
- Totaal 412g
Domori Chocolate Crumble
Mix ingredients to crumble. Bake 160°C for 15 minutes. Cool.
Apricot Confit Jelly
- Ravifruit Apricot puree 300g
- Sugar 60g
- NH pectin 6g
- Lemon juice 5g
- Totaal 371g
Apricot Confit Jelly
Heat puree. Add sugar/pectin mix. Boil briefly. Add lemon juice. Set and cut.
Assembly, layout and finishing
Place crumble, mousse, jelly, almonds and quenelle of sorbet. Decorate with Dobla Lace Christmas tree 3D green and citrus zest.