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QimiQ
Benefits
1 kg QimiQ Whip can replace up to 3 litres of fresh cream
Longer presentation times without loss of quality
Enhances the natural taste of added ingredients
Ingredients for 3137 g
For the white chocolate mousse
200
g
QimiQ Whip
25
g
Sugar
130
g
Cream cheese
220
g
White chocolate
For the passion fruit jelly
400
g
Passion fruit puree
6
g
Pectin
6
g
Agar
For the chocolate ice cream
200
g
QimiQ Classic
80
g
Preserving sugar
150
ml
Milk
300
g
Chocolate
For the passion fruit espuma
200
g
QimiQ Whip
150
g
Sour cream 15 % fat
50
ml
Milk
200
g
Passion fruit puree
60
g
White chocolate
For the milk crumbles
150
ml
Vegetable oil
50
g
Butter
50
g
Full milk powder
For the passion fruit paper
500
g
Passion fruit puree
10
g
Pectin
Method
1.
For the white chocolate mousse: lightly whip the cold QimiQ Whip until completely smooth, ensuring that the entire mixture is incorporated (especially from bottom and sides of bowl).
2.
Add the sugar and cream cheese and continue to whip until the required volume has been achieved.
3.
Fold in the melted white chocolate.
4.
Fill into glasses and deep freeze.
5.
For the passion fruit jelly: bring the passions fruit puree with the pectine and agar to a boil and allow to simmer for approx. 3 minutes.
6.
Process at 170 °F.
7.
For the chocolate ice cream: heat the preserving sugar with the milk to 180 °F, pour over the chocolate and mix well with the QimiQ Classic.
8.
Fill into a Pacojet beaker and freeze at -11 °F for approx. 10 hours. Pacotise.
9.
For the passion fruit espuma: mix the ingredients together well.
10.
Fill into an iSi Gourmet Whip, screw in one charger and allow to chill for approx. 30 minutes.
11.
For the milk crumbles: heat the oil and butter together to 300 °F.
12.
Whisk in the milk powder and caramelize until golden brown.
13.
Drain and allow to dry for 3 hours.
14.
For the passion fruit paper: bring the passion fruit puree with the pectine to the boil and allow to simmer for approx. 5 minutes.
15.
Thinly pour onto a silk mate and allow to dry at 120 °F for approx. 24 hours.