Ingredients
For
1
servings
180 g espresso (one shot 30 g)
60 g water
120 g sugar
35 g water
190 g sugar
210 g Debic Whipping Cream
120 g gelatin mass
78 g cocoa powder
250 g neutral mirror glaze
50 g condensed milk
Preparation
Whip the egg, almond, icing and flour until fluffy. Whip the meringue with the egg white and sugar. Lastly, add melted butter. Bake at 180c for around 9-10 mins.
Make a creme Anglaise with milk, sugar, and yolks let it cold down with an ice bath. Beat the butter until fluffy and gradually add in crème anglaise. Lastly, fold in Italian Meringue with water, sugar, and egg white.
Warm cream, milk and glucose to 65c, pour part by part into melted chocolate. Blend it well for emulsification. Add in soft butter and blend well.
Mix well all. Use while it cold down.
Boil water with neutral mirror glaze, and add in sugar, cream, condensed milk, and cocoa powder.
Assembly
Each adding ingredient needs to give a boil before adding in each ingredient.
