Halvah Balls

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Halvah Balls

Quantity of servings: 15

Ingredients

Bottom

Bellaria Dark Chocolate 70% 100 g

sesame praline 30 g

crispy puff pastry flakes 100 g

toasted sesame seeds 20 g

Passion fruit crèmeux

passion fruit puree 900 g

orange puree 65 g

egg yolks 90 g

sugar 75 g

gelatine mass 16 g

cold butter 75 g

Halva mousse

UHT milk 3.2% 115 g

UHT cream 33% (1) 200 g

gelatine mass (2400 bloom) 70 g

Bellaria White Chocolate 33% 200 g

halva 200 g

tonka bean 1 pcs.

UHT cream 33% (2) 500 g

Confectionery compound coating

water 150 g

glucose 300 g

sugar 300 g

gelatine mass 120 g

Bellaria White Chocolate 33% 300 g

UHT cream 33% 200 g

neutral gel 20 g

Preparation method

Bottom

Melt the chocolate in the microwave. Add the crispy flakes, sesame and praline. Combine ingredients and line the rings. Freeze.

Crèmeux z marakui

Mix the egg yolk with sugar. Heat the puree to 80°C and temper the yolk. Then bring the whole mixture to 82°C. Add the gelatin mass, stir and cool to 40-45°C. Add butter and emulsify. Pour into inserts and freeze.

Halva mousse

Heat the cream (1) to 80°C, add the gelatin mass and pour over the chocolate combined with the halva. Emulsify and set aside. Whip the cream to 2/3 and combine with the ganache at 29-30°C. Add ground tonka beans and mix.

Confectionery compound coating

Bring glucose, water and sugar to 103°C. Pour the chocolate with the gelatin mass and blend. Add cold cream, neutral gel and blend again. Set aside for 12 h. Use at 30-35°C.

Assembly

Pour half of the mousse into the silicone mould, pipe the passion fruit insert and close with the crisp bottom. Freeze. Dip the cooled desserts into the topping.