Pindamerengue
2,5 dl | room |
12,5 gr | glucose |
110 gr | bittere chocolade >72% |
45 gr | boter |
0,5 gr | zout |
Ganache
2,5 dl | room |
12,5 gr | glucose |
110 gr | bittere chocolade >72% |
45 gr | boter |
0,5 gr | zout |
60 gr | geroosterde, niet gezouten pinda’s |
40 gr | suiker |
2,4 dl | melk |
2,4 dl | room |
100 gr | eidooier |
80 gr | suiker |
80 gr | pindakaas |
Pindamerengue
Ganache
Koriandersaus
Doe de ingrediënten voor de koriandersaus in de blender (koriander, knoflook, rozijnen, groene pepers en citroensap). Pureer dit tot een gladde puree en breng op smaak met een beetje zout.
Pinda-karamelijs
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