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Mother's Day magnolia

The most wonderful woman in our lives deserves a delicious dessert. This heart made from white chocolate cream and the surprising flavour of magnolia blossom will surely win her heart.

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Chocolate Dairy Desserts Other Fruit

Mother's Day magnolia recipe

Debic Professionals

Debic

Ingredients

White chocolate cream

1 l Debic Crème Brûlée Bourbon

150 g white chocolate

Magnolia syrup

20 magnolia blossoms

1 lemon

Water (amount to be determined)

Sugar (amount to be determined)

Garnish

100 g raspberry crumble

Pink meringue

Lemon cress

Fondant sugar flowers

Magnolia petals

Debic products used

Crème Brûlée 1L

Preparation

White chocolate cream

Heat the Crème Brûlée to 70°C and add the white chocolate to melt it.

Divide between the heart-shaped silicone molds and leave in the refrigerator to set.

Put the molds in the freezer and leave to freeze.

Magnolia syrup

Pick the petals from the freshly plucked magnolia blossoms and rinse briefly.

Submerge completely in cold water, add the sliced lemon, and leave to steep for a day in the refrigerator.

Strain the flowers out of the water.

Bring the sugar water to the boil and reduce to a nice syrup.

Keep the syrup in the refrigerator.

Assembly

Remove the cream from the silicone moulds and allow to thaw.

Sprinkle the raspberry crumble alongside.

Decorate with the meringue, cress and flower garnishes.

Chocolate Dairy Desserts Other Fruit

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