recipe for success

i got a request for the namelaka recipe.  i do have to give credit to Chef Philippe Givre.  he is Head Pastry Chef at Ecole du Grand Chocolat.
200g  milk
zest of 2 lemons (or other zest)
10g  glucose
3 sheets gelatin (depending on what you are doing you can increase or decrease gelatin)
340g  Ivoire chocolate
400g  cream
rehydrate gelatin sheets, reserve.  warm chocolate to 40-45C and add glucose, reserve.  warm milk, infuse with zest.  return milk to simmer, add gelatin, strain.  emulsify with chocolate.  once fully emulsified, add cream, mix.  allow to crystallize in fridge. 
do want you want with it now.  let me know, forward pics. interested to see what others do with this.
that is what the internet is for, yeah?


Y said...

Thanks for sharing the recipe. I look forward to trying it.

Anonymous said...

Yeah that's absolutely awesome!

ron. said...

i'll give out any recipe anyone asks for. i always thought that recipes were just a vehicle, its the road you take and where you go that are the most vital

Y said...

Made it and love it. The texture is fantastic. I don't have any pictures, but I'm currently using it to accompany a dessert featuring mandarins, olive oil, thyme and elderflowers.

Jacquie said...

I infused it with elderflower and used it in my strawberry dessert... divine!!

check it out below on my blog

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