Urban leaf snack to go

Urban leaf snack to go

Recipe for 30 pieces

Cold Dessert

Biscuit Chocolat

Used products: Biscuit Chocolat

Preparation: Biscuit Chocolat

Mix butter, almond paste and cocoa powder. Add egg yolk gradually. Manually add coconut pulp and melted couverture. Beat egg white and sugar to a meringue and incorporate into mass. Stencil into 8mm, bake at 190°C for approx. 10 min.


Used products: Sablé

  • 32 g
  • 32 g
    powdered sugar
  • 145 g
  • 23 g
    egg white
  • 245 g
  • 5 g
    Wheatgrass powder

Preparation: Sablé

Mix butter, sugar and powdered sugar. First add egg white then the flour and mix together shortly. Roll 1.5 mm, brush with egg glazing. Bake at 160°C for approx. 10 min.

Mousse Yuzu-Piment

Used products: Mousse Yuzu-Piment

  • 35 g
    egg white
  • 45 g
  • 65 g
    yuzu juice
  • 3 g
  • 0,5 g
    Piment d’Espelette
  • 110 g

Preparation: Mousse Yuzu-Piment

Soak gelatin and dissolve with yuzu juice

Bring egg white and sugar to 50°C and beat to a meringue. Add yuzu juice. Add whipped cream and piment d’espellette.

Crème Anglaise

Used products: Crème Anglaise

  • 175 g
  • 40 g
  • 50 g
    egg yolks

Preparation: Crème Anglaise

Warm milk. Add sugar and egg yolk and let it thicken to an English cream at 83°C.

Crunchy Snack

Almond Tumeric Pimento

Used products: Almond Tumeric Pimento

  • 200 g
    Almond slivers
  • 10 g
    egg white
  • 10 g
    Tumeric Pimento Seasoning

Preparation: Almond Tumeric Pimento

Mix almonds and egg white. Add seasoning and roast in oven at 160°C for approx. 20 min.

Tumeric Pimento Seasoning

Used products: Tumeric Pimento Seasoning

Preparation: Tumeric Pimento Seasoning

Mix all ingredients.

Crunchy Tuiles

Used products: Crunchy Tuiles

  • 18 g
  • 3,8 g
    yellow pectin
  • 13 g
  • 40 g
  • 104 g
  • 86 g
  • 120 g
    sliced almond
  • 80 g
    egg white
  • 115 g
    Wheat starch
  • 3,8 g
  • 8 g
    Sea salt
  • 155 g
    Oats, puffed and sugared
  • 195 g
    Almond Tumeric Pimento

Preparation: Crunchy Tuiles

Warm water, mix sugar and pectin, add and bring to the boil for a short time. Add glucose, sugar and butter then boil until all ingredients have dissolved. Add almonds and egg whites. Mix wheat starch, soda and fleur de sel and add. Add remaining ingredients. Form onto parchment paper and flatten. Bake at 150°C for approx. 18 min.

Fresh Drink

Guava Tumeric Drink

Used products: Guava Tumeric Drink

  • 760 g
    Guava pulp
  • 420 g
    mango pulp
  • 6 g
    Tumeric powder
  • 320 g
    Granny Smith apple pulp
  • 660 g
    orange juice
  • 20 g
    yuzu juice
  • 440 g
    Swiss Alpin water

Preparation: Guava Tumeric Drink

Mix all ingredients.