Pearl and Ruby

COMP0SITION

1.

Red fruit gellified coulis

500 g

Boiron Fruit of the Forest and Red Fruit

150 g

Sugar

5 sheets

Gelatine (10 g)

In the puree, add the melted gelatine previously softened in cold water. Add the caster sugar, pour the discs into 2 cm flexipans, in a diameter that is smaller than the assembly circles and cool rapidly in the freezer.

2 -

White chocolate mousse

400 g

Ivory couverture

130 g

Whipping cream

65 g

Egg yolk

65 g

Icing sugar

650 g

Whipped cream

5 sheets

Gelatine (10 g)

Make a chocolate cream with the couverture and the whipping cream. In a bain marie, poach the egg yolk and icing sugar at 90°C and whip the mixture until completely cool. Add the softened melted gelatine, add the chocolate cream cooled to 30-35°C. At the end, add the whipped cream.

3 -

Forest fruit punch

200 g

Boiron Fruit of the Forest and Red Fruit

150 g

Syrup at 30°C

25 g

Water

4 -

Light almond sponge

300g

Equal mix

ground almonds 150 g

icing sugar 150 g

125 g

Eggs

80 g

Egg yolk

275 g

Egg white

100 g

Sugar

120 g

Flour

Mix the equal mix of ground almonds and the icing sugar, the eggs and egg yolk, then add shesiered flour and the stiffly beaten egg white. Pipe using a n°9 pipe and bake in ventilated oven at 180°C for approximately 15 minutes.

5 -

Passion fruit and apricot compot disk

1

Vanilla pod

70 g

Caster sugar

100 g

Diced Apricots

300 g

Boiron Passion fruit Puree

200 g

Boiron Apricot Puree

70 g

Marzipan 50 %

10 g

Gelatine

750 g

Total weight

Mix the marzipan with the Passion fruit puree using a beater. Bring the sugar and the vanilla to a light caramel, add the warmed Apricot puree and the diced Apricot and let infuse for an hour. Add the soaked gelatine to the Apricot caramel and pour into the marzipan softened in cold water and Passion fruit mix. Mould and freeze.