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Loving Berries
Ingredients and method
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
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