Coffee Caramel Verrine
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Ingredients
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Unit of Measurement
- Chocolate Crumble
- 100 g butter
- 100 g granulated sugar
- 30 g PreGel Five Star Chef Cacao Togo (Cocoa Powder) - 70148
- 100 g almond flour
- 1.5 g salt
- Coffee Creme Brulee
- 150 g PreGel Five Star Chef Pronto Crème Brûlée (Instant Crème Brûlée Custard) - 312028
- 250 g milk
- 250 g cream
- 30 g PreGel Five Star Chef Pannacrema Coffee - 53676
- Caramel Mousse
- 500 g heavy cream
- 50 g PreGel Caramelllatte Traditional Paste - Caramel & Milk - 27406
- 100 g milk
- 50 g PreGel Five Star Chef Fiordica Gel Evolution - 61124
Method of Preparation
Chocolate Crumble
- Place all ingredients in a 5qt mixer with a paddle and mix at a low speed slowly building to medium speed make sure not to over mix.
- Finish mixing by hand creating a smooth dough.
- Place in the refrigerator until firm.
- Using a cheese crated crumble the dough and place on the bottom a fluted tart mold about ½ way up.
- Bake in convection oven at 325°F/163°C.
Coffee Creme Brulee
- Whisk together all ingredients.
- Pour into ramekins and allow to set.
- Sprinkle granulated sugar on top of the crème brulee and caramelize with a torch; serve immediately.
Caramel Mousse
- Mix together milk and PreGel Five Star Chef Pastry Gelatin Base - 311008.
- Add cream and PreGel Caramelllatte Traditional Paste (Caramel & Milk) - 27406
- Whip to medium peaks.
- Use immediately as needed.