RUSTIC DESSERT

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”
 

Recipe

Created by
  • Philippe Bertrand - Director of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur

COCONUT STREUSEL

Ingredients Preparation
  • 45g
    brown sugar
  • 45g
    butter
  • 0.3g
    fleur de sel
  • 30g
    ground toasted almonds
  • 30g
    cocoa powder
  • 45g
    flour

Put 70 g in a greased 14 cm diameter ring.

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

MOLTEN COCONUT CAKE

Ingredients Preparation
  • 65g
    whole milk
  • 25g
    egg yolks
  • 90g
    caster sugar

Whisk together in a food mixer
 

  • 110g
    grated coconut
  • 25g
    flour

Incorporate

  • 55g
    warm melted butter

Pour

  • 40g
    Whisked egg whites
  • 40g
    caster sugar

Incorporate

Pipe 70g of the mixture onto the Streusel.

Continue cooking for 10 minutes.

Remove the rings and leave aside.

STRAWBERRY AND BASIL INSERT

Ingredients Preparation
  • 450g
    strawberry puree

Heat up

  • 20g
    fresh basil

Put

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

Strain the mixture and heat up the strawberry purée.

  • 30g
    caster sugar

Mix

  • 15g
    amidon

Avec

Combine everything by whipping it into a warm purée.

Combine everything by whipping it into a warm purée.

  • 7g
    gelatin powder (200 Bloom)

Add.

  • 45g
    water

Moistened with

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

Freeze.

Remove the rings.

VANILLA ZÉPHYR™ MOUSSE

Ingredients Preparation
  • 230g
    35% fat liquid cream

Heat up

  • 1As needed
    Bourbon vanilla pod

With

Infuse for one hour.

Strain and boil.

  • 5g
    gelatin powder (200 Bloom)

Add

  • 30g
    water

Moistened with

  • 232g
    Zéphyr™

Pour on

  • 500g
    whipped cream

Incorporate at 30°C

Reserve in the piping bag.

RED ZÉPHYR™ ICING

Ingredients Preparation
  • 150g
    water
  • 300g
    caster sugar
  • 300g
    glucose syrup

Make a syrup at 103°C
 

  • 200g
    unsweetened concentrated milk

Pour on

  • 300g
    Zéphyr™

Then on

  • 20g
    gelatin powder (200 Bloom)

Add

  • 120g
    water

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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