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.
LEMON CURD
Ingredients
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207 g lemon puree
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250 g salt
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5 g lemon zest
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165 g butter or margarine
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15 g pectin
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313 g of water
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2 g baking soda
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43 g of YUMGO Whole Powder
Process
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Mix the sugar, pectin and Yumgo Whole Powder.
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Heat the lemon puree and the water to 50°C.
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Add the powders and bring to a boil.
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Cool to 40°C, add the butter in cubes, mix.
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Cool quickly.