The Chef’s Brain
Recipe proposed by the Restaurant L'industrie
Préparation de la mousse chocolat blanc :
Heat the white chocolate in a bain-marie with a little cream, add the softened gelatin leaves.
Cool down a bit. Mix, whip the cream with the sugar with a whipped cream mixer. Assemble everything delicately.
Place in 6 molds (Flexipan dome style) or round containers. Put in the freezer for at least 6 hours.
Préparation du biscuits :
Crush the Speculoos into fairly fine pieces and add the melted butter. Mix well and then make 6 identical pucks.
Unmold and assemble the domes on the 6 pucks of Speculoos.
Décor Halloween 🎃
Make rolls of pink marzipan in a serpentine pattern. Arrange them irregularly on the white chocolate dome. The brain aspect will be total!
To finish, lightly heat a little jelly or strawberry or raspberry jam, top your desserts.
By Jérémy Choquet
Hotel ** & Restaurant L’Industrie