Tree in a festive cup

Winter recipe inspiration
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Dark chocolate mousse

  • Minuetto fondente Madagascar 72% 200g
  • Cream 400g
  • Totaal 600g

Dark chocolate mousse

Boil 1/3 of the cream and pour on the dark chocolate. Put in a planetary mixer, add the cold cream and whip up till stiff peaks.

Pumpkin crumble

  • Pumpkin seeds 100g
  • Honey 50g
  • Oatmeal 100g
  • Totaal 250g

Pumpkin crumble

Mix all the ingredients, place on a baking tray with baking paper and bake in a oven at 180°C  for 10 minutes. Mix it up and put it back for 5 minutes.

Orange pate de fruit

  • Sugar 340g
  • Pectine 7g
  • Orange puree 200g
  • Glucose 36g
  • Citric acid 2g
  • Lemon juice 56g
  • Totaal 641g

Orange pate de fruit

Mix 40 grams of sugar with the pectine, bring orange, lemon juice, glucose and citric acid on the slow boil. When it is boiling add little by little the remaning sugar. Let it boil till it reaches a temperature of 106°C . Pour it on a tray line with baking paper.

Soft nougat tree

  • Milk chocolate 200g
  • Praline delicrisp 100g
  • Totaal 300g

Soft nougat tree

Temper the milk chocolate, heat up the praline delicrisp untill 35°C  and mix with the chocolate. Spread it out on a plastic sheet 3 mm thick. Use a Christmas tree cookie cutter to cut out the trees.

Assembly, layout and finishing

Enjoy this exciting recipe.

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