RUSTIC DESSERT

RUSTIC DESSERT

Level:
Medium
Makes:
Recipe for 2 desserts with a diameter of 160 mm “
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

Used products: COCONUT STREUSEL

  • 45 g
    brown sugar
  • 45 g
    butter
  • 0.3 g
    Sea salt
  • 30 g
    ground toasted almonds
  • 30 g
    cocoa powder
  • 45 g
    flour

Preparation: COCONUT STREUSEL

Put 70 g in a greased 14 cm diameter ring.

Bake in a convection oven at 160°C for 6 minutes.

MOLTEN COCONUT CAKE

Used products: MOLTEN COCONUT CAKE

  • 65 g
    Whole milk
  • 25 g
    egg yolks
  • 90 g
    caster sugar

Preparation: MOLTEN COCONUT CAKE

Whisk together in a food mixer
 

Used products: MOLTEN COCONUT CAKE

  • 110 g
    grated coconut
  • 25 g
    flour

Preparation: MOLTEN COCONUT CAKE

Incorporate

Used products: MOLTEN COCONUT CAKE

  • 55 g
    warm melted butter

Preparation: MOLTEN COCONUT CAKE

Pour

Used products: MOLTEN COCONUT CAKE

  • 40 g
    Whisked egg whites
  • 40 g
    caster sugar

Preparation: MOLTEN COCONUT CAKE

Incorporate

Pipe 70g of the mixture onto the Streusel.

Continue cooking for 10 minutes.

Remove the rings and leave aside.

STRAWBERRY AND BASIL INSERT

Used products: STRAWBERRY AND BASIL INSERT

  • 450 g
    strawberry puree

Preparation: STRAWBERRY AND BASIL INSERT

Heat up

Used products: STRAWBERRY AND BASIL INSERT

  • 20 g
    fresh basil

Preparation: STRAWBERRY AND BASIL INSERT

Put

Cover with cling film and leave to infuse for 1 hour.

Strain the mixture and heat up the strawberry purée.

Used products: STRAWBERRY AND BASIL INSERT

  • 30 g
    caster sugar

Preparation: STRAWBERRY AND BASIL INSERT

Mix

Used products: STRAWBERRY AND BASIL INSERT

  • 15 g
    amidon

Preparation: STRAWBERRY AND BASIL INSERT

Avec

Combine everything by whipping it into a warm purée.

Combine everything by whipping it into a warm purée.

Used products: STRAWBERRY AND BASIL INSERT

  • 7 g
    gelatin powder (200 Bloom)

Preparation: STRAWBERRY AND BASIL INSERT

Add.

Used products: STRAWBERRY AND BASIL INSERT

  • 45 g
    water

Preparation: STRAWBERRY AND BASIL INSERT

Moistened with

Pour 150 g of jelly into a 14 cm diameter ring.

Freeze.

Remove the rings.

VANILLA ZÉPHYR™ MOUSSE

Used products: VANILLA ZÉPHYR™ MOUSSE

  • 230 g
    35% fat liquid cream

Preparation: VANILLA ZÉPHYR™ MOUSSE

Heat up

Used products: VANILLA ZÉPHYR™ MOUSSE

  • 1
    Bourbon vanilla pod

Preparation: VANILLA ZÉPHYR™ MOUSSE

With

Infuse for one hour.

Strain and boil.

Used products: VANILLA ZÉPHYR™ MOUSSE

  • 5 g
    gelatin powder (200 Bloom)

Preparation: VANILLA ZÉPHYR™ MOUSSE

Add

Used products: VANILLA ZÉPHYR™ MOUSSE

  • 30 g
    water

Preparation: VANILLA ZÉPHYR™ MOUSSE

Moistened with

Used products: VANILLA ZÉPHYR™ MOUSSE

Preparation: VANILLA ZÉPHYR™ MOUSSE

Pour on

Used products: VANILLA ZÉPHYR™ MOUSSE

  • 500 g
    whipped cream

Preparation: VANILLA ZÉPHYR™ MOUSSE

Incorporate at 30°C

Reserve in the piping bag.

RED ZÉPHYR™ ICING

Used products: RED ZÉPHYR™ ICING

  • 150 g
    water
  • 300 g
    caster sugar
  • 300 g
    glucose syrup

Preparation: RED ZÉPHYR™ ICING

Make a syrup at 103°C
 

Used products: RED ZÉPHYR™ ICING

  • 200 g
    unsweetened concentrated milk

Preparation: RED ZÉPHYR™ ICING

Pour on

Used products: RED ZÉPHYR™ ICING

Preparation: RED ZÉPHYR™ ICING

Then on

Used products: RED ZÉPHYR™ ICING

  • 20 g
    gelatin powder (200 Bloom)

Preparation: RED ZÉPHYR™ ICING

Add

Used products: RED ZÉPHYR™ ICING

  • 120 g
    water

Preparation: RED ZÉPHYR™ ICING

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.