THOUGHT PROCESS
CAVIAR INSPIRATION FRAMBOISE 300g Water 75g Maltitol powder SOSA 200g Raspberry Inspiration 3g Agar agar SOSA Grapeseed oil required ASSEMBLY AND FINISHING Bring to the boil the water, maltitol and agar agar. Pour the liquid over the couverture in 3 stages, making sure to create an emulsion with a shiny elastic texture. Keep the ganache at 50°C. Place a deep container filled with oil in the freezer. Place the liquid in a squeezy bottle and let little droplets of ganache fall into the oil creating the ‘caviar’. Leave to set then strain and wash with cold water. Serve in a caviar box.
GLENN NOEL L’ECOLE VALRHONA
CAVIAR INSPIRATION YUZU 300g Water 75g Maltitol powder SOSA 230g Yuzu Inspiration 3g Agar agar SOSA Grapeseed oil required ASSEMBLY AND FINISHING Bring to the boil the water, maltitol and agar agar. Pour the liquid over the couverture in 3 stages, making sure to create an emulsion with a shiny elastic texture. Keep the ganache at 50°C. Place a deep container filled with oil in the freezer. Place the liquid in a squeezy bottle and let little droplets of ganache fall into the oil creating the ‘caviar’. Leave to set then strain and wash with cold water. Serve in a caviar box.
CAVIAR CHOCOLAT GUANAJA 300g Water 75g Maltitol powder SOSA 200g Couverture Guanaja 70% 3g Agar agar SOSA Grapeseed oil required ASSEMBLY AND FINISHING Bring to the boil the water, maltitol and agar agar. Pour the liquid over the couverture in 3 stages, making sure to create an emulsion with a shiny elastic texture. Keep the ganache at 50°C. Place a deep container filled with oil in the freezer. Place the liquid in a squeezy bottle and let little droplets of ganache fall into the oil creating the ‘caviar’. Leave to set then strain and wash with cold water. Serve in a caviar box.
66 - WG SPRING 2020
CAVIAR ©COOK AND SHOOT BY ALINE GÉRARD