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Chocolate sphere...
with a surprise!
 1 This month, I wanted to concentrate about Thai food and dessert. However, I can't help it when the idea was already set up in my head. I needed to do this one. 1  Components: 1 - dark chocolate sphere - fresh berries - lemon croutons - ricotta foam - honey caramel sauce - edible gold 1 Ingredients: 1 for lemon croutons - 115 g butter, room temperature - 180 g sugar - 2 eggs, room temperature - 3 g lemon zest - 211 g all purpose flour - 2.5 g baking powder - 2.5 g baking soda - 2 g salt - 100 g fresh lemon juice - 115 g buttermilk 1 for ricotta foam - 300 g ricotta foam - 90 g milk - 90 g condensed milk - 2 g salt 1 for honey caramel sauce - 100 g honey - 100 g glucose syrup - 100 g heavy cream 1 Preparations: 1 for lemon croutons 1. Sift all dry ingredients. 2. Cream the butter and sugar on medium speed until creamy. 3. Add eggs and zest. 4. Combine lemon juice and buttermilk. 5. Add dry ingredient and buttermilk mixture alternately to the batter, beginning and ending with flour. 6. Pour batter into prepared pan and bake at 375 degrees F for 15-18 minutes. 7. Cool down, cover and refrigerate overnight. 8. Cut into long strips, then small pieces. 9. Dry in a dehydrate machine for 24 hours. 10. Store in an airtight container. 1 for ricotta foam 1. Blend all ingredients together in a blender until smooth. 2. Place into a whipper and charge with nitrous oxide. 3. Shake and refrigerate for 2 hours before using. 1 for honey caramel sauce 1. Bring honey and glucose to dark amber color on medium heat. 2. Remove from the heat, add cream in additions. 3. Return to the heat and bring the mixture to 230 degrees F. 4. Remove from the heat, keep it warm.  related searches : Chocolate
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