Quely Crackers with chocolate, olive oil and salt of hibiscus
For the chocolate
125 g. milk125 g. cream¼ vanilla pod45 g. sugar100 g. chocolate50 g. egg yolks
Other ingredients
40 g. extra virgin olive oil1 teaspoon Maldon salt16 Quely Tres
For the decoration
Peppermint leaves
125 g. milk125 g. cream¼ vanilla pod45 g. sugar100 g. chocolate50 g. egg yolks
Other ingredients
40 g. extra virgin olive oil1 teaspoon Maldon salt16 Quely Tres
For the decoration
Peppermint leaves
For the chocolate
Mix together the milk, the cream, the vanilla and the sugar, and heat the mixture.When it is boiling, add the egg yolks (the yolks must be well beaten) while continuing to stir.When it reaches 85º C, lower the heat and add the chocolate.Mix with a hand blender so that it emulsifies and pour into a bowl.Leave it to cool a little before putting it into the fridge.
Assembly of the dessert
Arrange two balls of the chocolate preparation on a plate and add a few drops of olive oil with a little salt.Place the Quely Crackers to one side.Decorate with the peppermint leaves.
Quely products used in this recipe:
 Crackers Integral 240 g |
