Flower Power

Flower Power

Level:
Difficult

Chocolate Friand

Used products: Chocolate Friand

Preparation: Chocolate Friand

Mix together ground almonds, flour and cocoa powder.
Whip up egg whites with cane sugar in three times and fold into dry ingredients.
Add melted butter and agave syrup, and fold into previous mixture together with geranium essence.
Pipe 30 g into silicon moulds and add 5 g of G-nial ganache to centre.
Bake at 180°C for 8-10 minutes.

G-Nial Ganache

Used products: G-Nial Ganache

  • 34 g
    35% fat liquid cream
  • 6 g
    invert sugar
  • 1 g
    glucose
  • 30 g
    Cacao Barry® Or Noir™ dark chocolate G-Nial 70% cocoa
  • 5 g
    butter
  • 0.5 g
    inverted sugar syrup

Preparation: G-Nial Ganache

Mix together cream, Trimoline®, glucose and butter, and heat up to 85°C.
Pour over G-Nial chocolate in three stages.
Leave to cool and add 5 g of ganache to Friand before baking.

Alunga™ Chocolate Mousse

Used products: Alunga™ Chocolate Mousse

Preparation: Alunga™ Chocolate Mousse

Mix together cream and tonka beans, and heat up to 60°C.
Melt chocolate in cream mixture, add Pro Espuma and homogenise.
Cool in freezer until firm, whip and pipe on top of baked Friand.

Blueberry Cookie

Used products: Blueberry Cookie

  • 50 g
    glutinous rice flour
  • 27 g
    flour
  • 50 g
    starch
  • pinch
    salt
  • 25 g
    icing sugar
  • 5 g
    freeze-dried blueberry powder
  • 50 g
    Fruit'Purée Calamansi Capfruit
  • 40 g
    Fruit'Purée Blueberry Capfruit
  • 85 g
    water
  • 20 g
    egg yolks
  • 5 g
    vegetable oil
  • 400 g
    clarified butter

Preparation: Blueberry Cookie

Mix together all dry ingredients.
Make well, and incorporate Fruit'Purée Calamansi Capfruit, Fruit'Purée Blueberry Capfruit, water, egg yolks and oil. Mix into smooth dough.
Heat up clarified butter to 140-150°C in a pan and fry flower cookies with special flower-shaped utensil.

Blueberry Jam

Used products: Blueberry Jam

  • 80 g
    Fruit'Purée Blueberry Capfruit
  • 10 g
    lemon juice
  • 100 g
    red berry juice
  • 5 g
    gelatin leaves
  • 3 drop(s)
    geranium essence

Preparation: Blueberry Jam

Mix together and heat Fruit'Purée Blueberry Capfruit and juices.
Dissolve soaked gelatine leaves and add geranium essence.
Pour into silicon moulds and leave to cool.

Vanilla Ice Cream

Used products: Vanilla Ice Cream

  • 170 g
    cream
  • 170 g
    milk
  • 25 g
    skimmed milk powder
  • 60 g
    egg yolks
  • 40 g
    invert sugar
  • 1/2 beans(s)
    vanilla bean
  • 25 g
    sugar
  • 2 g
    stabiliser 2000
  • 3 drop(s)
    geranium essence

Preparation: Vanilla Ice Cream

Make creme anglaise with milk, cream, milk powder, Trimoline®, vanilla and egg yolks 'à la nappe'.
Add sugar, stabiliser and geranium essence, and leave to cool.
Make freeze-roll ice cream 'à la minute' and serve.

Chocolate Ice Cream

Used products: Chocolate Ice Cream

  • 160 g
    milk
  • 50 g
    cream
  • 9 g
    skimmed milk powder
  • 15 g
    atomised glucose
  • 10 g
    invert sugar
  • 1 pinch
    vanilla pulp
  • 10 g
    sugar
  • 1 g
    stabiliser 2000
  • 45 g
    Cacao Barry® Or Noir™ dark chocolate G-Nial 70% cocoa

Preparation: Chocolate Ice Cream

Mix together and heat milk, cream, milk powder, glucose and vanilla.
Mix together stabiliser and sugar, and add to milk mixture.
Pour over chocolate and leave to cool.
When cool, use as decoration for freeze-roll ice cream.

Bricelets

Used products: Bricelets

  • 125 g
    flour
  • 125 g
    cream
  • 16 g
    butter melted at 35°C
  • 100 g
    icing sugar
  • 70 g
    white wine
  • 10 g
    Kirsch
  • 1 pinch
    vanilla pulp

Preparation: Bricelets

Mix together all dry ingredients.
Make well, and incorporate cream, butter, white wine and Kirsch. Mix into smooth dough.
Bake bricelets with traditional bricelet iron.
Add bricelet pieces while making freeze-roll ice cream.

Finishing and assembly:

Pipe drops of Alunga™ Milk Chocolate Mousse on baked Chocolate Friand.
Add Blueberry Jelly to the centre, and place Blueberry Cookie on top.
Produce freeze-roll Vanilla Ice Cream 'à la minute' filled with Bricelet pieces and freeze-dried blueberry powder. Place on top of flower-shaped Blueberry Cookie.
Decorate and preserve in 'Snack to Go' box.
Enjoy Swiss Flower Power.