Amaretti, Grand Cru Arpeggio Cream

Amaretti, Grand Cru Arpeggio cream and ganache passion sorbet

Icon - Inspiration - Chef Icon - Inspiration - Milk
Icon - Time 30 + Icon - Level Medium

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Ingredients

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Materials


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  • Amaretti25 g of almond powder22,5 g of icing sugar5 g of T55 flour9 g of granulated sugar60 g of egg whitespeel of 1/2 an orange Whip the egg whites with the granulated sugar
  • Delicately add the mix of sieved flour, almond powder and icing sugar
  • Design shapes of 68 cm diameter through a piping bag
  • Sprinkle icing sugar
  • Bake at 160° C, for 1520 min
  • Arpeggio cream120 g of cream5 g of granulated sugar25 ml of Arpeggio2 egg yolks35 g of milk chocolate2 g of gelatin powder5 g of water20 g of butter Make a custard with cream, eggs and sugar, add melted gelatin and chocolate
  • At 40°C stir in butter, mix and pour in the desired shape
  • Passion sorbet100 g of water70 g powdered sugar20 g of honey200 g of passion fruit pulp Boil water with sugar and honey
  • After boiling add passion purée, and set in freezer
  • Slice into 2 cm pieces and place in the Thermomix bowl
  • Arpeggio icing30 g of granulated sugar30 g water25 ml of Arpeggio30 g of glucose20 g of condensed milk2 g of gelatin powder10 g of water30 g of white chocolate1 pinch of yellow coloring powder1 pinch of gold powder1/2 vanilla pod Cook sugar and water up to 103°C, then deglaze with an Aperggio Grand Cru and hot glucose
  • Pour on the rest of the ingredients
  • Blend all together and reserve in fridge
  • Arpeggio ganache80 g of cream3 x 25 ml of Arpeggio30 g of honey1 vanilla pod50 g of milk chocolate60 g of 70% dark chocolate30 g of butter3 g of gelatin15 g of water Infuse vanilla and honey in cream with Arpeggio
  • Pour the mix on both chocolates
  • Add butter, melted gelatin and stir to combine
  • Chocolate sauce decoration3 x 40 ml of Arpeggio62 g of cream70 g of powdered sugar8 g of powdered sugar5 g of NH pectine40 g of cocoa powder Warm up cream and half of sugar
  • Mix other half with pectine
  • After boiling, add cocoa powder, bring back to a boil with sugar, NH pectine then add the Arpeggio
  • Mascarpone mousse120 g of egg yolks25 g of eggs8 g of 200 bloom gelatin powder40 g of water100 g of granulated sugar35 g of water250 g of mascarpone250 g of liquid cream Whip mascarpone and cream together
  • Soften gelatin in 40 g of water
  • Boil sugar and water, pour on the eggs and whip
  • Add melt gelatin
  • Blend with cream and mascarpone
  • Design shapes with a piping bag

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Amaretti, Grand Cru Arpeggio Cream

  • Icon - Time 30 +
  • Icon - Level Medium

Materials


Recommended Nespresso coffees

Ingredients


Inspirations

Icon - Inspiration - Chef Icon - Inspiration - Milk

Let's make it!

  • Amaretti25 g of almond powder22,5 g of icing sugar5 g of T55 flour9 g of granulated sugar60 g of egg whitespeel of 1/2 an orange Whip the egg whites with the granulated sugar
  • Delicately add the mix of sieved flour, almond powder and icing sugar
  • Design shapes of 68 cm diameter through a piping bag
  • Sprinkle icing sugar
  • Bake at 160° C, for 1520 min
  • Arpeggio cream120 g of cream5 g of granulated sugar25 ml of Arpeggio2 egg yolks35 g of milk chocolate2 g of gelatin powder5 g of water20 g of butter Make a custard with cream, eggs and sugar, add melted gelatin and chocolate
  • At 40°C stir in butter, mix and pour in the desired shape
  • Passion sorbet100 g of water70 g powdered sugar20 g of honey200 g of passion fruit pulp Boil water with sugar and honey
  • After boiling add passion purée, and set in freezer
  • Slice into 2 cm pieces and place in the Thermomix bowl
  • Arpeggio icing30 g of granulated sugar30 g water25 ml of Arpeggio30 g of glucose20 g of condensed milk2 g of gelatin powder10 g of water30 g of white chocolate1 pinch of yellow coloring powder1 pinch of gold powder1/2 vanilla pod Cook sugar and water up to 103°C, then deglaze with an Aperggio Grand Cru and hot glucose
  • Pour on the rest of the ingredients
  • Blend all together and reserve in fridge
  • Arpeggio ganache80 g of cream3 x 25 ml of Arpeggio30 g of honey1 vanilla pod50 g of milk chocolate60 g of 70% dark chocolate30 g of butter3 g of gelatin15 g of water Infuse vanilla and honey in cream with Arpeggio
  • Pour the mix on both chocolates
  • Add butter, melted gelatin and stir to combine
  • Chocolate sauce decoration3 x 40 ml of Arpeggio62 g of cream70 g of powdered sugar8 g of powdered sugar5 g of NH pectine40 g of cocoa powder Warm up cream and half of sugar
  • Mix other half with pectine
  • After boiling, add cocoa powder, bring back to a boil with sugar, NH pectine then add the Arpeggio
  • Mascarpone mousse120 g of egg yolks25 g of eggs8 g of 200 bloom gelatin powder40 g of water100 g of granulated sugar35 g of water250 g of mascarpone250 g of liquid cream Whip mascarpone and cream together
  • Soften gelatin in 40 g of water
  • Boil sugar and water, pour on the eggs and whip
  • Add melt gelatin
  • Blend with cream and mascarpone
  • Design shapes with a piping bag

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