Dacquoise
Ingredients
for 8 people
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300 g dark chocolate 68%
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180 g of YUMGO White
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60 g brown sugar
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180 g vegetable milk
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80 g coconut oil
Steps
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Heat the vegetable milk. Just before it boils, mix the milk with the chocolate to melt it.
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Add the coconut oil to the milk mixture then mix.
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Cool the mixture until it is just warm.
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Beat YUMGO Blanc until stiff, using the maximum speed of the mixer.
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Incorporate the sugar gradually during the expansion of YUMGO then pour over the melted chocolate.
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Mix gently with a spatula.
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Pour into the containers.
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Keep cool for 2 to 3 hours.
VANILLA MOUSSE
Ingredients
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758g milk or plant based milk
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7g pectin 325NH95
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104 g of sugar (1)
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13 g Yumgo Yolk POWDER
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156g coconut oil
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3g xanthan gum
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7g of Yumgo WHITE POWDER + 149 g water (to hydrate the powder) or 156 g of Yumgo White Liquid
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104 g of sugar (2)
Process
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Heat milk and vanilla to 45°C.
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Mix pectin, sugar (1) and Yumgo Yolk powder.
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Add to the milk-vanilla mixture.
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Cook to 85°C.
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Pour over coconut oil and emulsify with a mixer.
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Add xanthan gum and emulsify again.
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For powder product, mix Yumgo White powder with the water to rehydrate it.
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Whip up the Yumgo White (powder rehydrated or liquid) with a mixer, then fold in the sugar (2).
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Fold the whipped Yumgo whites into the vanilla cream.