Tarte au Safran
Infuse cream way ahead of time, prepare chantilly the night before or at least a few hours early
Servings
24
pieces
Servings
24
pieces
Ingredients
415
gr
cream
125
gr
chocolate
noir
180
gr
chocolate
blanc
1
sheet
gelatine
saffron
Instructions
Infuse cream with saffron
Chantilly
Gelatine in cold water, melt white chocolate in bain-marie, warm 300 gr cream and dissolve gelatine, mix cream and chocolate; fridge for a few hours.
Ganache
melt dark chocolate in bain-marie, warm 115 gr cream and mix.
Food pairing sais coffee, roses; so a bit of coffee powder in the ganache might not be horrible.