RUSTIC DESSERT
- Level:
-
Medium
- Makes:
-
Recipe for 2 desserts with a diameter of 160 mm “
A spring dessert that combines different textures. Very light with unsweetened Zéphyr white chocolate mousse and subtle flavours thanks to the strawberry and basil compote”
COCONUT STREUSEL
Used products: COCONUT STREUSEL
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1.6 ozbrown sugar
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1.6 ozbutter
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4.6 grSea salt
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1.1 ozground toasted almonds
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1.1 ozcocoa powder
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1.6 ozflour
Preparation: COCONUT STREUSEL
Put 70 g in a greased 14 cm diameter ring.
Bake in a convection oven at 160°C for 6 minutes.
MOLTEN COCONUT CAKE
Used products: MOLTEN COCONUT CAKE
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2.3 ozWhole milk
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0.9 ozegg yolks
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3.2 ozcaster sugar
Preparation: MOLTEN COCONUT CAKE
Whisk together in a food mixer
Used products: MOLTEN COCONUT CAKE
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3.9 ozgrated coconut
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0.9 ozflour
Preparation: MOLTEN COCONUT CAKE
Incorporate
Used products: MOLTEN COCONUT CAKE
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1.9 ozwarm melted butter
Preparation: MOLTEN COCONUT CAKE
Pour
Used products: MOLTEN COCONUT CAKE
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1.4 ozWhisked egg whites
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1.4 ozcaster sugar
Preparation: MOLTEN COCONUT CAKE
Incorporate
Pipe 70g of the mixture onto the Streusel.
Continue cooking for 10 minutes.
Remove the rings and leave aside.
STRAWBERRY AND BASIL INSERT
Used products: STRAWBERRY AND BASIL INSERT
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1.0 lbstrawberry puree
Preparation: STRAWBERRY AND BASIL INSERT
Heat up
Used products: STRAWBERRY AND BASIL INSERT
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0.7 ozfresh basil
Preparation: STRAWBERRY AND BASIL INSERT
Put
Cover with cling film and leave to infuse for 1 hour.
Strain the mixture and heat up the strawberry purée.
Used products: STRAWBERRY AND BASIL INSERT
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1.1 ozcaster sugar
Preparation: STRAWBERRY AND BASIL INSERT
Mix
Used products: STRAWBERRY AND BASIL INSERT
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0.5 ozamidon
Preparation: STRAWBERRY AND BASIL INSERT
Avec
Combine everything by whipping it into a warm purée.
Combine everything by whipping it into a warm purée.
Used products: STRAWBERRY AND BASIL INSERT
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0.2 ozgelatin powder (200 Bloom)
Preparation: STRAWBERRY AND BASIL INSERT
Add.
Used products: STRAWBERRY AND BASIL INSERT
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1.6 ozwater
Preparation: STRAWBERRY AND BASIL INSERT
Moistened with
Pour 150 g of jelly into a 14 cm diameter ring.
Freeze.
Remove the rings.
VANILLA ZÉPHYR™ MOUSSE
Used products: VANILLA ZÉPHYR™ MOUSSE
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8.1 oz35% fat liquid cream
Preparation: VANILLA ZÉPHYR™ MOUSSE
Heat up
Used products: VANILLA ZÉPHYR™ MOUSSE
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1Bourbon vanilla pod
Preparation: VANILLA ZÉPHYR™ MOUSSE
With
Infuse for one hour.
Strain and boil.
Used products: VANILLA ZÉPHYR™ MOUSSE
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0.2 ozgelatin powder (200 Bloom)
Preparation: VANILLA ZÉPHYR™ MOUSSE
Add
Used products: VANILLA ZÉPHYR™ MOUSSE
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1.1 ozwater
Preparation: VANILLA ZÉPHYR™ MOUSSE
Moistened with
Used products: VANILLA ZÉPHYR™ MOUSSE
Preparation: VANILLA ZÉPHYR™ MOUSSE
Pour on
Used products: VANILLA ZÉPHYR™ MOUSSE
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1.1 lbwhipped cream
Preparation: VANILLA ZÉPHYR™ MOUSSE
Incorporate at 30°C
Reserve in the piping bag.
RED ZÉPHYR™ ICING
Used products: RED ZÉPHYR™ ICING
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5.3 ozwater
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10.6 ozcaster sugar
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10.6 ozglucose syrup
Preparation: RED ZÉPHYR™ ICING
Make a syrup at 103°C
Used products: RED ZÉPHYR™ ICING
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7.1 ozunsweetened concentrated milk
Preparation: RED ZÉPHYR™ ICING
Pour on
Used products: RED ZÉPHYR™ ICING
Preparation: RED ZÉPHYR™ ICING
Then on
Used products: RED ZÉPHYR™ ICING
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0.7 ozgelatin powder (200 Bloom)
Preparation: RED ZÉPHYR™ ICING
Add
Used products: RED ZÉPHYR™ ICING
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4.2 ozwater
Preparation: RED ZÉPHYR™ ICING
Moistened with
Colour with Power Flower.
Mix.
Leave aside for 24 hrs before use.
ASSEMBLY AND FINISHING
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.
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