Farmers Basket
- Level:
-
Difficult
I was inspired to create this dessert while strolling through a charming farmer’s market. An artisanal basket full of fresh, juicy cherries caught my eye and I knew I had to use this gorgeous Ontario summer produce in my fresh creation. Ontario, specifically Niagara-on-the-lake (Ontario’s wine country), is known for its ice wine, and I have chosen the product from Inniskillin Wines as my local ingredient.
Puff pastry
Used products: Puff pastry
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370 gviennoiserie flour
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9 gsalt
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57 gmelted butter
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188 gwater
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0.4 gsuper relax improver
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200 glamination butter 84% churn
Preparation: Puff pastry
Mix all ingredients except the lamination butter to form a dough
Make a 3, single fold puff pastry
Chill and cut into strips
Prepare your metal ramekins with puff pastry strips
EVOCAO CREMEUX
Used products: EVOCAO CREMEUX
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262 g3,25% full fat milk
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65 g35% cream
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80 gegg yolks
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33 gsugar
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150 gCWD-Q1EVOC
Preparation: EVOCAO CREMEUX
Make a custard.
Pour over the EVOCAO chocolate and emulsify
Fresh cherry jam
Used products: Fresh cherry jam
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600 gfresh cherries
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9 gPectine NH
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60 gsugar
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3 gsalt
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20 glemon juice
Preparation: Fresh cherry jam
Pit and blitz cherries in robot coupe to form a coarse puree
Add puree to a pot. Add in the rest of the ingredients. Bring to a boil and cook for a minute
Add lemon juice
Basil Sponge
Used products: Basil Sponge
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70 gbasil leaves
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85 gcanola oil
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110 gAll purpose flour
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6 gcorn starch
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3 gsalt
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3 gbaking powder
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1 piece(s)eggs
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125 gsugar
Preparation: Basil Sponge
Using oil and basil leaves make a basil oil
Whip eggs and sugar.
Add basil oil
Fold in the dry ingredients.
Bake at 325F for 10-12 minutes
Ice wine jelly
Used products: Ice wine jelly
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300 gice wine
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3 gagar agar
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10 gsugar
Preparation: Ice wine jelly
Bring everything to a boil in a pot
Let it cool and set on a tray
Cut into 0.5 cm cubes
Assembly and finishing
Inside the puff pastry, place the sponge.
Pipe a layer of cherry gel
Pipe the EVOCAO cremeux.
Using fresh cherries and cubes of ice wine, garnish the top.
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