Recipe components

Used products

Crispy gluten-free tuile

PreparationIngredients
Preparation

Whisk egg whites at room temperature with white sugar to obtain a shiny and white colour. Add warm cream (40℃) and melted butter (60℃) mix. Add rice flour. Sprinkle with ecklonia cava and cocoa nibs. Leave to rest in a fridge for 30 mins. Bake at 200℃ for 4mins.

 

Ingredients
  • 60g
    egg whites
  • 114g
    sugar
  • 21g
    cream
  • 43g
    melted butter
  • 114g
    Rice flour
  • 2g
    ecklonia cava
  • 3g
    Cocoa Nibs

Chocolate basil cream

PreparationIngredients
Preparation

Boil fresh cream and corn syrup to 85℃. Pour over Cacao Barry chocolate and emulsify. Add cold cream and leave to set in fridge overnight. Whip and use.

 

Ingredients
  • 170g
    cream 35% fat
  • 38g
    corn syrup
  • 10g
    fresh basil
  • 100g
    Saint-Domingue
  • 290g
    cold cream

Chocolate ball

PreparationIngredients
Preparation

Melt chocolate, butter and honey until it becomes liquid. Whisk eggs and brown sugar until ribbon stage. Mix sieved dry ingredients with melted chocolate. Mix rest and pipe into half sphere mould. Bake at 175℃ for 8 minutes

 

Ingredients
  • 60g
    Inaya™
  • 55g
    briedel unsalted butter
  • 4g
    honey
  • 80g
    eggs
  • 45g
    brown sugar
  • 4g
    plain flour
  • 4g
    Extra Brute

Dark chocolate glaze

PreparationIngredients
Preparation

Boil fresh cream, basil and corn syrup to 85℃. Pour over Cacao Barry chocolate and emulsify. Use at 28℃.

Ingredients
  • 75g
    corn syrup
  • 300g
    cream
  • 10g
    fresh basil
  • 200g
    Saint-Domingue

Chocolate ball

PreparationIngredients
Preparation

Melt butter and honey. Mix rice pop and ground cacao nibs into above mixture. Bake at 180℃ until golden brown.

Ingredients
  • 60g
    unsalted butter
  • 40g
    honey
  • 70g
    rice pop
  • 20g
    Cocoa Nibs
  • Saint-Domingue

Basil yogurt pudding

PreparationIngredients
Preparation

Boil water and sugar just up to point where the sugar melts. Let it cool for 10 minutes, add basil and blend with a stick blender. Strain it through a sieve to make basil syrup. Mix yogurt and lemon zest with the above mixture. Let it harden in the refrigerator, then blend it with a blender to smoothen.

 

Ingredients
  • 100g
    water
  • 150g
    sugar
  • 20g
    fresh basil
  • 170g
    plain yogurt
  • 50g
    basil syrup
  • 1zest
    lemon
  • 2g
    olive oil