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Ingredients
Le glaçage (à réaliser la veille)
- 2 feuilles de gélatine (1,9 g/feuille) et un récipient d'eau froide
- 30 g de lait
- 20 g de jus de fruit de la passion
- 75 g de crème entière
- 50 g de miel liquide
- 200 g de chocolat blanc, en morceaux
- 1 pincée de colorant alimentaire jaune, à ajuster en fonction de la couleur souhaitée
Le gianduja choco-cahuète
- 150 g de cacahuètes grillées à sec et non salées
- 15 g d'huile de noisette
- 150 g de chocolat au caramel, en morceaux
L'émulsion choco-passion
- 90 g de lait
- 90 g de crème entière
- 75 g de jus de fruit de la passion
- 2 jaunes d'œufs
- 40 g de sucre
- 180 g de chocolat noir extrafin, 70 % de cacao, en morceaux
- Nutrition
- per 1 portion
- Calories
- 818 kJ / 197 kcal
- Protein
- 4 g
- Carbohydrates
- 16 g
- Fat
- 12 g
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