RUSTIC DESSERT

Put 70 g in a greased 14 cm diameter ring.

Bake in a convection oven at 160°C for 6 minutes.

Whisk together in a food mixer
 

Incorporate

Pour

Incorporate

Pipe 70g of the mixture onto the Streusel.

Continue cooking for 10 minutes.

Remove the rings and leave aside.

Heat up

Put

Cover with cling film and leave to infuse for 1 hour.

Strain the mixture and heat up the strawberry purée.

Mix

Avec

Combine everything by whipping it into a warm purée.

Combine everything by whipping it into a warm purée.

Add.

Moistened with

Pour 150 g of jelly into a 14 cm diameter ring.

Freeze.

Remove the rings.

Heat up

With

Infuse for one hour.

Strain and boil.

Add

Moistened with

Pour on

Incorporate at 30°C

Reserve in the piping bag.

Make a syrup at 103°C
 

Pour on

Then on

Add

Moistened with

Colour with Power Flower.

Mix.

Leave aside for 24 hrs before use.

Pour 350 g of Zéphyr™ vanilla mousse into a ring with a diameter of 16 cm.
 

Arrange the strawberry and basil insert. Cover with the biscuit disk.
 

Smooth with the mousse. Freeze.

Remove ring from the dessert and ice it.

Decorate by putting a triangular strip of 55 cm x 2 cm Mona Lisa Marzipan Vichy Red Collar at the base (ref MAW-CL-19922e4-999).
 

Put 2 coconut shavings, a line of finely diced strawberries and a few herbs on top of the dessert.