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
COCONUT STREUSEL
| Ingredients | Preparation |
|---|---|
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Put 70 g in a greased 14 cm diameter ring. |
Bake in a convection oven at 160°C for 6 minutes. |
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MOLTEN COCONUT CAKE
| Ingredients | Preparation |
|---|---|
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Whisk together in a food mixer |
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Incorporate |
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Pour |
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Incorporate |
Pipe 70g of the mixture onto the Streusel. |
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Continue cooking for 10 minutes. |
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Remove the rings and leave aside. |
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STRAWBERRY AND BASIL INSERT
| Ingredients | Preparation |
|---|---|
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Heat up |
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Put |
Cover with cling film and leave to infuse for 1 hour. |
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Strain the mixture and heat up the strawberry purée. |
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Mix |
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Avec |
Combine everything by whipping it into a warm purée. |
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Combine everything by whipping it into a warm purée. |
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Add. |
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Moistened with |
Pour 150 g of jelly into a 14 cm diameter ring. |
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Freeze. |
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Remove the rings. |
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VANILLA ZÉPHYR™ MOUSSE
| Ingredients | Preparation |
|---|---|
|
Heat up |
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With |
Infuse for one hour. |
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Strain and boil. |
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Add |
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Moistened with |
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Pour on |
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Incorporate at 30°C |
Reserve in the piping bag. |
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RED ZÉPHYR™ ICING
| Ingredients | Preparation |
|---|---|
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Make a syrup at 103°C |
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Pour on |
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Then on |
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Add |
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Moistened with |
Colour with Power Flower. |
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Mix. |
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Leave aside for 24 hrs before use. |
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ASSEMBLY AND FINISHING
Pour 350 g of Zéphyr™ vanilla mousse into a ring with a diameter of 16 cm. |
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Arrange the strawberry and basil insert. Cover with the biscuit disk. |
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Smooth with the mousse. Freeze. |
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Remove ring from the dessert and ice it. |
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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). |
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Put 2 coconut shavings, a line of finely diced strawberries and a few herbs on top of the dessert. |