• "Chocolate verrines are perfect for putting on the candy bar because they retain their texture very well, but they can also be used just as well in the pastry shop window." pastry chef Robert Eisler tells us about the recipe he proposes to us this time.
Chocolate verine – recipe made by pastry chef Robert Eisler as part of the video project "Masters of the White Art invite you to the Baking Show".
From the quantities presented, 16 pieces of product can be obtained.
For the cheesecake mixture:
10 g Gelatin,
50g Water,
250 g Yogurt (3,5% fat),
250 g Mascarpone,
150 g Cottage cheese,
150 g Sugar,
1 pc. Vanilla essence,
200 g Whipping Cream (1),
140 g Dark Chocolate 55%(1),
100 g Whipping Cream (2),
100 g Dark chocolate 55% (2).
Preparation:
Mix the cheeses and yogurt with the sugar and vanilla. Hydrate the gelatin in the water and refrigerate. Once hydrated, melt it in a double boiler and incorporate it into the cheese. Add the whipped cream (1) and divide the mixture into 2 parts:
– 640 g of the composition is mixed with finely chopped dark chocolate (1) and distributed into 16 dessert glasses;
– 460 g is mixed with a ganache made from whipped cream (2) and dark chocolate (2) and poured into glasses over the first layer.
The glasses are kept refrigerated for a few hours before serving, to allow the composition to stabilize.
Read on HERE in White Art and other delicious dessert recipes.
