COMPOSITION

Crunchy dark chocolate meringue base

Lemon madeleine cookie

Blackcurrant compote insert

Caramelized white chocolate mousse

White icing

55% chocolate belt / red chocolate rings

CRUNCHY DARK CHOCOLATE MERINGUE BASE

400g crunchy dark chocolate MARGUERITE

200g VANOISE PREMIUM milk chocolate

100g cooked French meringue

Melt the chocolate, add the crunchy dark chocolate and the meringue.

Roll out and refrigerate.

LEMON MADLEINE BISCUIT

170g caster sugar

70g VANOISE invert sugar

200g eggs

200g flour

8g baking powder 3g salt

7g lemon zest

200g olive oil

Whisk together the sugars, eggs and zest.

Add the sifted flour, salt and baking powder.

Add olive oil at low speed to emulsify.

Pour and cook for 12 to 15 minutes at 180 °

COMPOTEE CASSIS

300g frozen blackcurrants

100g sugar

3g pectin

25g sugar

28g gelatin mass

Bring the blackcurrant and the sugar to a boil, off the heat add the pectin mixed with the dry sugar.

Bring to a boil.

Add the gelatin mass, mix and pour

WHITE CARAMELIZED CHOCOLATE MOUSSE

150g milk

150g VANOISE unsweetened whipping cream

159g vanilla paste

70g gelatin mass

360g caramelized white chocolate

360g VANOISE sweet whipping cream

Bake the white chocolate for 30 min at 130 ° and let cool at room temperature Heat the milk and cream to the boil Pour over the chocolate and the vanilla paste and mix, add the melted gelatin mass. At 35 °, incorporate the whipping cream.

WHITE GLAZING WITH VANILLA POWDER

150g water

300g sugar

300g glucose VANOISE

200g sweetened condensed milk

300g VANOISE PREMIUM white chocolate

125g gelatin mass

5g vanilla powder

10g vanilla paste

Bring the water, sugar and glucose to a boil, pour over the rest of the ingredients and mix Filmer. Use at 32 °

MOUNTING

Assemble upside down. Pour the caramelized white chocolate mousse, place the insert with blackcurrant compote. Pour in the mousse again and place the made leine biscuit disc in the freezer. Finish decorating with the two chocolates (red chocolate rings, 55% chocolate belt)