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”
COCONUT STREUSEL
| Ingredients | Preparation |
|---|---|
| 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 |
|---|---|
| Whisk together in a food mixer |
| Incorporate |
| Pour |
| 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 |
|---|---|
| Heat up |
| Put |
Cover with cling film and leave to infuse for 1 hour. | |
Strain the mixture and heat up the strawberry purée. | |
| Mix |
| Avec |
Combine everything by whipping it into a warm purée. | |
Combine everything by whipping it into a warm purée. | |
| Add. |
| Moistened with |
Pour 150 g of jelly into a 14 cm diameter ring. | |
Freeze. | |
Remove the rings. | |
VANILLA ZÉPHYR™ MOUSSE
| Ingredients | Preparation |
|---|---|
| Heat up |
| With |
Infuse for one hour. | |
Strain and boil. | |
| Add |
| Moistened with |
Pour on | |
| Incorporate at 30°C |
Reserve in the piping bag. | |
RED ZÉPHYR™ ICING
| Ingredients | Preparation |
|---|---|
| Make a syrup at 103°C |
| Pour on |
Then on | |
| Add |
| 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. |
