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Plated desserts
Valentine's Plated Dessert
Made with Bahibé 46%
Recipe calculated for 12 desserts.
5 stepsRecipe Step by Step
01
crunchy meringue
125g egg whites
125g sugar
125g confectioner's sugar
AN crushed freeze dried raspberries
AN MILK BAHIBE 46%
Beat the egg whites at medium speed. Add the sugar gradually. When the whites are firm, gently incorporate the confectioner's sugar with a spatula. Pipe 18g of meringue on 10 silicone half-spheres. On half of the meringues place the crushed freeze dried raspberries. On the second half, cover with shaved BAHIBÉ 46% chocolate. Bake in a ventilated oven at 100°C (212°F) for 2 hours.
02
Raspberry coulis
4g gelatin powder
40g water
228g Raspberry purÉe
24g lime juice
16g sugar
280g fresh raspberries
Rehydrate the powdered gelatin with water. In a saucepan, heat the raspberry purée, lime juice and sugar. Add the rehydrated gelatin. Heat everything to 60°C (140°F). Refrigerate for 30 minutes. Then add the fresh raspberries.
03
Ganache mounted with coconut milk
100g coconut milk
1/2ea lime (zested)
10g invert sugar
10g glucose
70g MILK BAHIBE 46%
150g whipped cream
12g coconut liqueur
Heat the milk, lemon peel and sugars. Infuse for 8 minutes. Gradually pour the hot mixture over the melted BAHIBE 46% chocolate. Mix with an immersion blender to complete the emulsion. Add the cold cream and the liqueur. Reserve in the refrigerator ideally over night. Whisk the mixture to obtain a soft whipped texture.
04
BAHIBÉ GANACHE
70g Whole Milk
12g glucose
12g invert sugar
90g MILK BAHIBE 46%
180g whipped cream
Heat the milk with the sugars. Gradually pour the hot mixture over the melted BAHIBÉ 46% chocolate. Immersion blend to complete the emulsion. Add the cold cream and reserve in the refrigerator overnight. Whisk in the mixture to obtain a soft texture.
05
Lemon Yogurt
2.5g lime zest
75g coconut milk
15g sugar
2g pectin NH
3g gelatin
250g lemon flavored yogurt
Infuse the lime zest in the coconut milk. Mix the sugar and the pectin. Strain the milk and then using a whisk add the sugar and pectin. Bring to a boil and incorporate the rehydrated gelatin. Chill and stir in the yogurt. Chill before pouring into a siphon. Reserve in the refrigerator. At the time of serving, add two gas cartridges for whipped cream.
Assembly and finishing
Fill the center of the Meringues with Raspberry Coulis. To plate the desserts, pipe half with 20g of Coconut Ganache, and half with 20g of BAHIBÉ Ganache. Top the Coconut Ganache with shaved coconut, and top the BAHIBÉ Ganache with shaved chocolate.Decorate with a chocolate heart. At the time of serving, make a cloud of Yogurt Foam and then add the Meringue. Serve.