Tartlet

Tartelette with almond:

• 195g butter, 82% MV
• 95g icing sugar
• 110g almond powder
• 3g fine salt
• 30g egg
• 200g plain flour, T55

Sauce of caramel and salt:

• 250g white caster sugar
• 300g whipping cream, 35% MV
• 20g butter, 82% MV
• 5g fine salt

White chocolate mousse, W2 28% CB:

• 200g whipping cream, 35% MV
• 300g white chocolate, 28% CB
• 10g gelatin 205 bloom
• 500g whipping cream, 35% MV

Chocolate sorbet:

• 150g cocoa powder, 24% CV
• 510g granulated sugar
• 1315g water
• 500g dark chocolate, Inaya 65% CB
• 17g binder, warm (for ice cream)

Tartelette with almond:

• Grind the almond powder and icing sugar together.
• Mix these powders with the salt and butter.
• Add the egg and then the double sifted flour.
• Cool the dough and roll out to 2 mm.
• Fuse the shapes, freeze them.
• Bake for about 15 minutes at 170°C.

 Sauce of caramel and salt:

• Heat the bottom of a pan.
• Caramelize the white caster sugar in three steps.
• Meanwhile, bring the whipping cream to the boil.
• Deglaze with the whipped cream if your sugar is sufficiently coloured.
• Now add the butter and salt off the heat. Cool the sauce back.

White chocolate mousse, W2 28% CB:

• Boil the first whipping cream, beat the second until it is lumpy.
• Melt the pre-processed gelatin and chocolate in the hot whipped cream.
• Fold the creamy whipped cream into two parts.

Chocolate sorbet:

• Heat the water to 40°C.
• Stir the cocoa powder, sugar and binding agent together.
• Add the dry substances and heat to 85°C.
• Add the chocolate and continue mixing with the immersion blender.
• Let mature for at least 6 hours and turn into ice.

Recipe: Hidde de Brabander