Dutch vanilla cremeux on a flaming plate

Ingredients

• Dutch vanilla cremeux (ring mould)
• Raspberry, strawberry and blueberry coulis, Zallotti Blossom (stems)
• Tuille batter
• Raspberry powder
• Dutch vanilla powder
• Meringue pieces
• Raspberries
• Strawberries
• Atsina Cress
• Zallotti Blossom
• Apple blossom
• Fivola Blossom

Method

• Make a cremeux with Dutch vanilla (Planifolia Black), pour it into a ring and fill a few raspberries with the remaining raspberry mixture and freeze them in a blast freezer.
• Make a coulis of strawberry, raspberry, blueberry and Zallotti Blossom stems (keep the flowers separate).
• Mix the tuille batter with raspberry powder, spread it over a butterfly-shaped baking mat and bake at 160 degrees for 6 minutes, then shape it.

Plating

• Place the frozen ring on a plate, pour some coulis in the middle, place the butterfly on its side with a sprig of atsinacress. Place 3 filled raspberries alternately with 3 quartered strawberries on the ring for each dish. Place 3 pieces of meringue next to it.
• Pick the Fivola Blossom and place it on top. Stick Zallotti Blossom into the ring and the strawberry and place Apple Blossom on the raspberries.

Chef: Eric Miete