WAINA 35% White Waves

An original recipe by L'Ecole Valrhona

Makes 24 pieces

ACID MERINGUE

125g Egg whites
100g Sugar
100g Sugar
3g Citric Acid
2 pieces Lemon Zest

Beat the egg whites at low speed in order to obtain even air pockets, add the sugar little by little to obtain the texture of shaving cream. Delicately add the other 100g of sugar and citric acid with a spatula. Using a spatula spread the meringue to around 2mm on a silicon mat. 
Bake at 120°C (248°F) for 30 minutes, keep away from moisture.

LEMON WAINA NAMELAKA

4g Gelatin
200g Milk
2 pieces Lemon zest
10g Glucose
340g WAINA 35% chocolate
400g Cream 35% fat

Boil the cream and add the glucose, then infuse the lemon zest for 3-4 minutes. Add the bloomed gelatin. Strain.
Little by little, add the milk mixture to the melted WAINA 35% chocolate creating proper emulsion to obtain a shiny and elastic texture.
Then to this preparation add the cold quantity of cream. Finish with a hand mixer. Allow to crystallize one night in the refrigerator.

WHITE ALMOND MILK

175g Milk
200g Almonds (blanched)

Process the milk with the blanched almonds and strain through a strainer.

GREEN APPLE AND CELERY SAUCE

400g ABSOLU CRISTAL NEUTRAL GLAZE
150g Celery juice
120g Granny Smith apple purée
70g Lemon juice

Mix all the ingredients together with a hand blender making sure not to incorporate any air bubbles.

ASSEMBLY & FINISHING

After baking, make small shards of Acid Meringue (2 or 3 per dessert), and with a torch lightly brown each shard.
Put a small amount of White Almond Milk on to the plate.
With a piping bag pipe the Lemon Waina Namelaka into waves. Then decorate with the shards of Acid Meringue. Then add a teaspoon of the Green Apple and Celery Sauce.

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Products Used

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