Ciocco & Panna Barrique 903
1.00 h
4 raciones
Difficulty:
Alta
Ingredients
1 dl Barrique 903 grappa2 dl cream
4 egg yolks
400 g Araguani chocolate
50 g toasted almonds
1 dl grappa-infused custard.
Melt the chocolate, emulsify and glaze with the yolks.
Separately: heat up 2 dl cream with grappa and reduce 1/3.
Toast, then grind the almonds.
Beat 2 dl cream.
Heat the chocolate to 35ºC; add in the cream ganache and grappa.
Add in 2 dl of part-beaten cream.
Emulsify until perfectly smooth.
Cover the base of moulds with toasted almonds.
Add in the chocolate ganache.
Leave to cool.
Serve with the Barrique 903 grappa-infused custard.
