WAINA 35% White Waves

Made with: Waina 35%

Steps: 4

An original recipe by L'Ecole Valrhona

Makes 24 pieces

Recipe steps

ACID MERINGUE

  • 125gEgg whites
  • 100gSugar
  • 100gSugar
  • 3gCitric Acid
  • 2 piecesLemon Zest
  1. Beat the egg whites at low speed in order to obtain even air pockets, add the sugar little by little to obtain the texture of shaving cream. Delicately add the other 100g of sugar and citric acid with a spatula. Using a spatula spread the meringue to around 2mm on a silicon mat.
  2. Bake at 120°C (248°F) for 30 minutes, keep away from moisture.

LEMON WAINA NAMELAKA

  • 4gGelatin
  • 200gMilk
  • 2 piecesLemon zest
  • 10gGlucose
  • 340gWaina 35%
  • 400gCream 35% fat
  1. Boil the cream and add the glucose, then infuse the lemon zest for 3-4 minutes. Add the bloomed gelatin. Strain.
  2. Little by little, add the milk mixture to the melted WAINA 35% chocolate creating proper emulsion to obtain a shiny and elastic texture.
  3. Then to this preparation add the cold quantity of cream. Finish with a hand mixer. Allow to crystallize one night in the refrigerator.

WHITE ALMOND MILK

  • 175gMilk
  • 200gAlmonds (blanched)
  1. Process the milk with the blanched almonds and strain through a strainer.

GREEN APPLE AND CELERY SAUCE

  • 400g
  • 150gCelery juice
  • 120gGranny Smith apple purée
  • 70gLemon juice
  1. Mix all the ingredients together with a hand blender making sure not to incorporate any air bubbles.

Assembly and finishing

After baking, make small shards of Acid Meringue (2 or 3 per dessert), and with a torch lightly brown each shard.
Put a small amount of White Almond Milk on to the plate.
With a piping bag pipe the Lemon Waina Namelaka into waves. Then decorate with the shards of Acid Meringue. Then add a teaspoon of the Green Apple and Celery Sauce.

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