Peach, cereal & Jasime tea

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

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
  • 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
  • 200g
    muesli crunch
  • 0.5g
  • 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
  • 100g
  • 50g
    peach liqueur
  • 1spoon(s)
  •  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
  • 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
  • 30g
    jasmine tea
  • Leave to infuse in the fridge overnight.
  • 150g
    brewed jasmine tea
  • 27g
    gelatine mass
  • 290g
  • 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
  • 200g
    Cocoa butter
  • 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.


Ingredients Preparation
  • As needed
    White chocolate slabs
  • As needed
    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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