Le Pérolles, Fribourg

Julien and Pierrot Ayer from the restaurant Le Pérolles in Fribourg present:

The sweet temptation

Serves for 8 persons

Passion Fruit Jelly
100 g passion fruit puree

25 g sugar
7 g pectin NH coating

Heat the puree. Mix the sugar-pectin mixture into the puree at around 40 degrees and bring it to a boil. Let it rest in the refrigerator overnight.

Dark Chocolate Ganache
90 g cream
80 g dark chocolate
10 g inverted sugar
180 g cold cream
10 g glucose
Bring the cream to a boil with inverted sugar and glucose. Pour it over the chocolate, mix with a Marise for a perfect blend. Then add the cold cream. Finally, blend with an immersion blender, strain through a fine sieve, and refrigerate for at least 12 hours.

White Chocolate Ganache
150 g cream
50 g white chocolate
1 sheet gelatin
150 g cold cream
Soak the gelatin in cold water for about half an hour. Squeeze it out and then stir it into the boiling cream. Pour everything over the white chocolate. Mix with a Marise. Then add the remaining cold cream. Blend with an immersion blender, strain through a fine sieve, and refrigerate for at least 12 hours.

Melting Sphere
(for about ten spheres)
50 g milk
75 g dark chocolate
2 g sheet gelatine
100 g cream
Soak the gelatine in cold water for about half an hour. Then dissolve it in boiling milk. Pour everything over the dark chocolate. Mix with a Marise and add the cold cream. Blend with an immersion blender and pour into a hemisphere-shaped mold. Keep it in the freezer.

Caramelized Coating
100 g cocoa butter
100 g caramelized Rondo chocolate
Gently melt the cocoa butter and pour it over the caramelized Rondo chocolate. Emulsify with a Marise and dip your half-spheres.

Creamy Caramel
142 g sugar
30 g butter
100 g cream
95 g condensed milk
1 vanilla pod
Melt sugar in a dry pan, then deglaze with hot cream and vanilla pod. Let the remaining sugar pieces melt over low heat. Remove from heat, stir in butter and condensed milk. Bring everything to a slight boil. Strain through a fine sieve and chill in the refrigerator.

Crumble
100 g butter
100 g ground almonds
100 g flour
10 g - 20 g cocoa powder
100 g sugar
Mix all the ingredients until the desired texture is achieved. Bake for 10 minutes at 160 degrees.

Chocolate Sorbet
(for 10 persons)
250 g water
50 g inverted sugar
50 g sugar
2 g stabilizer
25 g cocoa
Bring water, sugar, and inverted sugar to a boil, then stir in cocoa powder with stabilizer. Blend with a mixer and strain through a sieve. Transfer to a Pacojet container and freeze overnight.

Opaline
180 g pastry fondant
100 g glucose
Melt fondant and glucose in a pot at 180 degrees with a thermometer. Stir gently with a wooden spoon. Once the desired temperature is reached, pour the mixture onto a silicone Silpat. Let it cool completely. After cooling, grind the mass in a blender or Thermomix to obtain a very fine powder. Dust your silicone Silpat with Opaline powder. Before baking, use a cookie cutter to shape a heart on your silicone Silpat. Bake at 180 degrees with the ventilation turned off for 2 minutes. For colored Opaline, add liquid coloring at the end of cooking and mix gently with a wooden spoon.

Preparation
Using an electric mixer, whip the ganaches: white chocolate on one side and dark chocolate on the other. Once the desired texture is obtained, with a piping bag and a medium-sized round nozzle, place a first heart-shaped Opaline tile on the bottom of the plate. Then pipe small balls of white ganache around the heart and dark chocolate in the middle of the heart. Arrange the melting spheres with creamy caramel, a dot of passion fruit gel, and crumble, then cover with a heart of Opaline tile and repeat the previous steps three times. Then place the chocolate sorbet quenelle on the side of the plate. Enjoy your meal!

To accompany the Valentine's dessert, the restaurant Le Pérolles recommends the Franciacorta Rosé DOCG from Le Quattro Terre, a wine from Lombardy.

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