An original recipe by David Briand
Makes 24 desserts
PreparationPour the TAÏNORI Jelly (25g) into 4.5cm rings. Chill in the refrigerator.Fill the Ornament Molds (ref. 12435) with tempered TAÏNORI 64% couverture. Turn over to remove any excess.Drain the molds by holding them suspended over two rulers. Before the chocolate is completely set, trim away any excess. Leave to set at 16°C (60°F).
PlatingStick a chocolate half-ornament on the center of the plate. Use a stencil to arrange 25g of Lime & Chia Gel on the plate.Place the TAÏNORI Jelly on top of the gel.Arrange the Lime-Infused Pineapple cubes and Streusel pieces.Whip up the Ganache and pipe 30g into the Ornament.