Chocolate tart with mango sorbet and vanilla emulsion by Pierre Gagnaire Team in Dubai.

Chocolate tart with mango sorbet and vanilla emulsion by 3 star Michelin Pierre Gagnaire Refflets Team in Dubai. Please Like and Share For full recipe, please scroll down Follow us Instagram: https://www.instagram.com/thelapkafood/ https://www.instagram.com/foodphotodubai/ Full Recipe here: Sweet dough Butter 240g Icing sugar 150g Flour 400g Almond powder 40g Salt 1g Eggs 2 Mix all together and finish with eggs. Leave it in a fridge for 3 hours before using. Chocolate mix Cream 175g Milk 75g Eggs 1 Chocolate 70% 150g Boil the cream and the milk together, pour over the chocolate and mix. Add egg and mix again. Caramel passion Sugar 200g Glucose 20g Cream 100g Passion fruit reduce 100g Make a caramel with the sugar and glucose, deglaze with warm cream passion fruit pure. Cook at 105C and cool down. Mango sorbet Mango puree 375g Passion fruit puree 150g Water 230g Sugar 100g Stabilisateur 5g Boil the water, add mix sugar/stabilisateur Boil and put over puree. Mix with hand blender and freeze it Vanilla emulsion Vanilla pod 1 Milk 200g Cream 150g Yolk 50g Sugar 40g Pectin x58 2g Infuse the vanilla pod in the hot milk and cream. Boil the infuse liquid with pectin and sugar and pour over the yolk. Mix and leave in the fridge or put on ice. Caramelized rice pop Rice pop 100g Water 20g Sugar 50g Butter 10g Make a syrup with water and sugar, add the warm rice pol and caramelized it. Put the butter in the end. Process Cook the plain tart 10min at 160C than pour chocolate mix and cook it at 150C for 10min. Leave it to cool down. Put fresh passion fruit on the tart, turn sorbet and make a quenelle on the top. Put passion caramel and vanilla emulsion with syphon and finish caramelized pop.

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