Small plastic containers recovered by a course Valrhona and oblique photophores

Ouch, still from verrines, but it is not really my error. In this last famous number! In short, I again dropped, finally especially with packagings.

From other photophores

And the association mint chocolate. There is a very long time ago that I gnawed of " after eight " or bought this ice mint nuggets which breaks me. It is very simple, if I begin the box, I finish it in 1/4 an hour therefore there is not at home, because an overpowering desire pushes me immediately towards the freezer But difficult to resist in this small mentholated cream stewed fruit of red fruits in the pepper of Setchouan, light cocoa so simple.

In reality, of the original recipe, through lack of time, I kept only the mentholated cream, linked for occasion to a light foam in the seasoned chocolate. On my throwing as I had made very a bit in the pif and that I lacked the foam, I supplemented Ivory with a foam. Then, just as a little cheese is taken to finish its bread then a little bread to finish its cheese, I needed some more seasoned ship's apprentice and I redeployed the surplus more traditionally.

Restructuring

Nothing gets lost and for arrivals or unexpected passages at home, I have what is needed to the freezer, there 15mn everything is directly edible Besides if you pass thereabouts I encourage to you to prove, this will liberate from the place for my next tries!

The recipe adapted to my way
Mentholated cream: 40g of cool mint of the garden, 1/4 of the litre of whole cool milk, 2 yellow of eggs, 70g of sugar, 50g of Get 27, 1 leaf 1/2 of gelatine softened in the cold water.
Brew the mint in the cold milk during 1 hour. Filter and add Get 27. Bring to the boil, overturn on yellow beforehand whitened with the sugar. Put back on the fire and cook as a custard 82 /84 -, add the spun gelatine.
Ship's apprentice Ivory: 100g of broad beans Ivory, 50g of whole cool milk, 1/2 leaf of gelatine, 100g of whole whipping cream.
To melt the chocolate in the bath marries. Boil the cream. Incorporate the spun gelatine there and emulsify with the chocolate in 3 steps. Take the cream up in sparkling Chantilly cream, incorporate the previous mixture there.
Seasoned foam: 48 Xocopili, the same milk proportions, gelatine and cream, the same process of realisation.

Small anecdote.
While I made my photos outside, the sky darkened, the wind got up, the storm arrived. And here is job! Fortunately I had practically finished!

Before they line up. Afterwards Heck then!

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