Indulge in the ultimate Valentine's Day delight with our nuts for you recipe. This romantic piece features a combination of a rich dark chocolate whiskey ganache, and a decadent pecan mousse while being dressed with delicious caramelised pecans. this dessert is a beautiful mixture of flavours and textures that will surely make your celebration unforgettable.
Pecan Mousse
Ingredients300g Pecan paste (blitz and grind pecans) 300g water (1) 10g Sosa natur emul 96g gelatine mass 40g Sosa inulin cold 130g caster sugar 150g water (2) 15g Sosa albuwhip 2g salt |
MethodHeat the water (1) and melt the gelatin mass into. Mix Natur Emul and nuts pure paste until combined. Then mix the water (2) and Albuwhip and whip using the whipping machine. Once we have like an almost whipped egg whites, add little by little the sugar and inulin. Keep whipping for about 5 minutes more at medium speed. Pour the mix of water and gelatin at 45ºC into the melted pure paste of nut mixture and emulsify with a stick blender. Then fold the meringue into the mixture. |
Dark chocolate & whisky ganache
Ingredients330g 35% cream 20g Sosa sorbitol 120g Sosa glucose 60de 500g Belcolade Cacao Trace 55% dark chocolate 34g butter |
MethodHeat cream, glucose and sorbitol to 85°C. Pour over chocolate and blend to emulsify. Cool to 35°C and blend in the butter. Once the ganache reaches 32°C, place into a piping bag and pipe into eclairs |
Vanilla salted caramel
Ingredients160g double cream
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MethodIn a pan sprinkle the caster sugar layer by layer until it all melts, then continue heating until a golden caramel colour is reached. Once at the desired colour, very carefully and slowly add the heated double cream and glucose. Once all the cream is added, add the salt and bring back up to the boil again to ensure all sugar is completely dissolved and is smooth. |
Garnishes and decor
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Dobla dark chocolate éclair cup Dobla heart décor |
