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White Chocolate Brownie With Triple Sec Foam, Vanilla Meringue And Ginger Lime Fluid Gel recipe with your friends or colleagues!

White Chocolate Brownie With Triple Sec Foam, Vanilla Meringue And Ginger Lime Fluid Gel

Are you looking for an exciting new brownie to try? This unique brownie is made with white chocolate and Triple sec foam, an orange-flavored liqueur that originated in France. It is also accompanied by vanilla meringue and ginger lime fluid gel, which provide excellent flavor release and a clean, never cloying, mouthfeel.

Équipement 

Ingrédients 

White chocolate brownie

  • 200 gr butter
  • 4 œufs
  • 200 gr white chocolate
  • 150 gr white sugar
  • 150 gr flour

Triple sec foam

  • 100 gr white egg
  • 50 gr reduced triple sec
  • 50 gr white sugar
  • 2 gelatin sheet
  • 160 gr almond milk
  • 8 gr maizena
  • 1 orange zest

Vanilla merengue

  • 200 gr white sugar
  • 100 gr white egg
  • 5 gr vanilla
  • pinch of salt
  • 25 ml lemon juice

Ginger lime fluid gel

  • 5 gr ginger
  • 50 ml lime juice
  • 20 gr white sugar
  • 150 ml d'eau
  • 50 ml infused vodka (100 ml vodka, 4 lime zest, 10 gr ginger)
  • 1 lemon zest
  • 5 gr agar agar

Directions

White chocolate brownie

  1. Melt the chocolate with the butter.
  2. Mix the eggs with sugar and join it into the chocolate.
  3. Add flour and mix well.
  4. Put it in the oven for 15 min with the temperature of 220C.

Triple sec foam

  1. Melt the gelatin sheet into a little bit of hot water. Blend all the ingredients together.
  2. Strain it into a siphon. Add 12 bar pressure.

Vanilla merengue

  1. Mix the sugar with white egg and when its firm join the remaining ingredients.
  2. Put it in the oven for 2 hour with the temperature of 80C.

Ginger lime fluid gel

  1. Add all the ingredients in a siphon. Add 15 bar pressure.
  2. In a pan, boil the water with agar. Blend all the remaining ingredients and strain it into the previous hot water. Mix it well.
  3. Let it cold and then blend it.

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