Loving Berries

Ingredients

• Raspberries
• White chocolate
• Gooseberries
• 50 gr butter (melted)
• 50 gr wheat flour
• 50 gr egg white
• 50 gr powdered sugar
• 150 gr soft sugar
• 100 ml water
• Blackcurrants
• Gelatin
• Zallotti Blossom
• Atsina Cress

Method

• Make a mouse of raspberry and Planifolia Black Vanilla
• Bake the white chocolate at 160 degrees for 10 minutes on a silicone mat
• Let cool and crush in the mixer
• Make a syrup from Zallotti Blossom
• Put the sugar and Zallotti Blossom in a coffee grinder
• Blend for 20 seconds to mix well
• Take 30 gr of the paste and add 100 ml of water in a pan
• Stir it in the pan and bring to a boil
• Make a marinade of gooseberries and syrup from Zallotti Blossom
• Make a jelly from blackcurrant and Zallotti Blossom
• Make tuille from the wheat flour, egg whites, powdered sugar and butter
• Bake at 150 degrees
• Pipe the mouse of raspberry on the plate
• Fill the raspberries with marinade of gooseberries
• Halve the gooseberries and place them along with the raspberries at the edge of the dessert
• Add the white chocolate crumble
• Pipe dots of blackcurrant jelly and Zallotti Blossom on the plate
• Finish with flowers of Zallotti Blossom and Atsina Cress
• Place the tuille on the dish and serve immediately

Recipe: Eric Miete