Black chocolate foam by Cyril Lignac
- Total time
- 35 min
- servings
- 4 servings
- Dish type
- Dessert
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Prep
30 min
Cook
5 min
Total time
35 min
Ingredients
Ingredients
- 200 g 200 g Chocolate black
- 100 g 100 g Milk chocolate
- 17 cl 17 cl Whole liquid cream 35%
- 3 cl 3 cl Whole milk
- 9 9 Egg white(s)
- 80 g 80 g Sugar powder
- 50 g 50 g Lace crepe(s)
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Method
- 1
Preparation of chocolates
- 2
Place the salad bowl containing the crushed chocolates on a hot water pan and let them melt in a water bath. Mix over low heat.
- 3
Assembly
- 4
Heat the cream and milk in a saucepan. Remove the chocolate salad bowl. Gradually pour the cream and hot milk over the melted chocolates by mixing until you get a smooth ganache.
- 5
Snow White Assembly
- 6
Put the white eggs in the snow in a salad bowl, slowly starting to incorporate part of the sugar, then squeeze them with the rest of the sugar.
- 7
mixture
- 8
Pour the whites on the chocolate preparation and gently incorporate them with the whip, finish the mixture with the help of a maryse to recover the preparation on the edges. Add coarsely crumbled lace pancakes.
- 9
Dressing and rest
- 10
Garnish the ramequins with chocolate foam and place them in the refrigerator at least 2 hours before tasting.
Nutrition
- calories
- 357
- fatContent
- 24.5
- fiberContent
- 3.3
- sugarContent
- 23.4
- sodiumContent
- 0.17
- proteinContent
- 7.1
- carbohydrateContent
- 25.7
- saturatedFatContent
- 14.2
Indicative values from the source, for the original recipe.
Source : cuisineaz
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