Raspberries and Liquorice cream croustade


To make 4 portions

For the liquorice cream:

  • 2 gr Algae Powder Emerald              
  • 4 pieces Floregano                                          
  • 4 pieces Jasmine Blossom                            
  • 4 pieces Shiso Green                                      
  • 150 ml double cream                                  
  • 20 gr caster sugar                                     
  • 1 egg white                                          
  • 2 drops liquorice essence                           

For the croustade / to make around 25 to 30 pieces:

  • 25 gr corn flour           
  • 180 gr plain flour          
  • 1 pinch fine salt              
  • 10 gr caster sugar      
  • 1 pinch baking soda      
  • 200 gr water     

For the dish:

  • 4 pieces Yka Leaves
  • 4 tablespoons Yka Leaves syrup
  • A dozen fresh raspberries             


For the liquorice cream:

  • Whip the double cream with the sugar and the liquorice essence until firm.
  • Whip the egg white until “ soft pic “ consistency and incorporate to the cream.
  • Fold the Double cream mix and egg white together and fill up the fine croustade.
  • Dust the top of the custard with the algae powder and add one piece of Floregano, one of shiso green and one Jasmine Blossom.                        

For the croustade / to make around 25 to 30 pieces:

  • Using a mixing bowl, fold all the ingredients together.
  • Using a hand blender , add the water and blend until you obtain a very smooth mix.
  • Leave the mix to rest overnight for better results.
  • Using a iron mold template , dip the template to level into the mix and fry on vegetable oil.
  • Remove carefully each croustade, use straight away or keep in a air tight container with some silica gel.

For the dish:

  • Using a pipping bag, place a dot of liquorice cream of center of the plate.
  • Place the filled up custard on top.
  • Cut the raspberries into two and place next to the croustade.
  • Finish with a few leaves of Floregano, Jasmine Blossom, Yka leaves and the Yka syrup.

Recipe: Franck Pontais

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