Didess Taco of kletskop

1. Bake the kletskoppen for 2 to 3 min. in an oven at 140 - 150°C and fold into a taco while still warm.

1. Mix cold milk with Agar+ in a saucepan and heat up to just below boiling point (Agar+ binds from 80°C).

2. Immediately remove the pot from the heat.

Tip: By adding Agar+ to the milk, you can replace part of the cream with milk.

• Weigh out the dark chocolate and palatinose.
• Add the milk to the chocolate mixture. Tip: Palatinose provides the same stability as sugar and preserves the pure taste of chocolate (it doesn't get too sweet).
• Weigh the cream and add it cold to the chocolate mixture (do not whip). This will give a nice shine, resulting in a beautiful emulsion.
• Let set in the refrigerator.
• Whip the mixture into a ganache monté. Tip: Ganache monté is richer in flavor than a chocolate mousse. Ideal for composing a dessert. It's also great to first infuse herbs in the milk for extra flavor. Or replace the milk with fruit coulis (e.g., raspberry or cherry) to give your ganache an extra flavor touch.

1. Mix red fruit puree and albumin high whip until you get 'whipped egg white' from red fruit.

2. Add palatinose and flour and mix briefly.

3. Add almond paste and mix briefly. 4. If you have a very liquid paste, add 1 g emulbinder.

1. Mix cherry puree, raspberry puree, Merlot vinegar, and sugar. (Optionally use dextrose instead of sugar. It dissolves well and is slightly sweeter than sugar).

2. Add Emulbinder and mix until you get a nice smooth coulis.

3. Put the mixture in a piping bag.
Tip: Why use Emulbinder in this application instead of Creamy Gel?

• It shines more beautifully and has a creamier mouthfeel than Creamy Gel.
• Emulbinder is a good alternative to xanthan gum and is slightly less sticky compared to xanthan gum.

1. Place crumble as a base on the plate.

2. Pipe a dollop of Ganache monté on your plate and fix the raspberry taco on top.

3. Fill the taco with sponge cake, bross, coulis, and cress.