Peach, cereal & Jasime tea

A DESSERT THAT TASTES LIKE BREAKFAST
Muesli, fruit, tea, chocolate... Albert Daví was inspired by the ingredients of a gourmand breakfast to create a combination bursting with flavour and textures.

Recipe

Created by

Albert Daví - Chef

muesli crunch (ring with 12 cm diameter)

ingredients	preparation
100g Flakes of 6 grains 75g 40g puffed spelt flakes 25g Sesame seeds 40g dried apricots 0.02g ground cinnamon 115g agave syrup 12g coconut oil 12g water	Cut all the ingredients to a similar size. Gently heat the water, agave syrup and coconut oil. Mix all the ingredients together and cook at 160 °C for approximately 12 minutes, until it is crispy and golden
80g Pure roasted almond paste 100g CHW-TA-200OPAL 200g muesli crunch 0.5g salt 40g clarified butter	Melt the white chocolate and mix with the rest of the ingredients. Split into 50 g portions and place into rings with a 12 cm diameter, and roll as thinly as possible.

osmotized peach

ingredients	preparation
250g water 100g sugar 50g peach liqueur 1spoon(s) peach(es)	Bring the water and sugar to the boil. Once cooled, add the Khuri and set aside. Cut the peach into the desired shape and fill to 90%.

peach compote (ring with 8.5 cm diameter)

ingredients	preparation
90g white peach puree 24g sugar 7g lime juice 30g inverted sugar syrup 220g diced peach 0.2g lime zest 15g gelatine mass	Bring the peach purée to the boil with the sugar, lime juice and inverted sugar syrup. Add the diced peach and cook until soft. Remove from the heat and add the gelatine mass and lime zest. Mash together and place 40 g into each ring. Freeze.

jasmine tea mousse (10cm diameter silicone mould)

ingredients	preparation
500g water 30g jasmine tea	Leave to infuse in the fridge overnight.
150g brewed jasmine tea 27g gelatine mass 290g CHW-O35OPAL 300g semi-whipped cream	Bring the brewed tea to the boil. Create an emulsion with the white chocolate and gelatine mass. Allow the mixture to cool at around 25 °C and, little by little, add the semi-whipped cream. Place 40 g into the interior of each mould, and top up with 35 g of mousse. Freeze.

white paint

ingredients	preparation
300g CHW-R36NEPA 200g NCB-HD703CV 3g white colouring	Mix all of the ingredients together using a hand blender and strain. Heat it to 45 °C and pipe onto the frozen part.

other

ingredients	preparation
White chocolate slabs jasmine flowers and elderflower	Use a disc of the muesli crunch to create the base, previously piped with the white paint. Coat the disc of frozen mousse with the paint and place on top of the crunchy base. Distribute slices of osmotized peach on top and decorate with the slabs of white chocolate and flowers.

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