Ricetta

TRIUMCIOCCOLATO

DARK CHOCOLATE MOUSSE

Mix the yolk with the sugar, warm the cream and mix the composes. Cook as an english cream. Pour on the chocolate and emulsify. Lighten with the half heavy cream. Fill 1/3 of the Pavoni Gourmand Triangle mould.

MILK CHOCOLATE MOUSSE

Mix the yolk with the sugar, warm the cream and mix the composes. Cook as an english cream. Pour on the chocolate and emulsify. Lighten with the half heavy cream. Fill 1/3 of the Pavoni Gourmand Triangle mould.

WHITE CHOCOLATE MOUSSE

Mix the yolk with the sugar, warm the cream and mix the composes. Cook as an english cream. Melt inside the rehydrated gelatin. Pour on the chocolate and emulsify. Lighten with the half heavy cream. Fill 1/3 of the Pavoni Gourmand Triangle mould.

FILLED PEARS

Peel and cut the pears thinly. Melt some grams of Vitamin C in water. Put the pears and the Vitamin C water vacuum-seal. When ready pull the pears out and fill with spices and aromatic herbs. Roll.

WHISKY CREAM

Boil the water with the agar. Pour the whisky and leave to cool. Cut in pieces.

MONTAGE

Put the mousse on a dish, lay down on it the pears carpaccio and the whisky gelatin.