My Blueberry Hill

Ingredients:

• 280 g of Water 
• 150 g of Sugar 
• 2 bags of Pure white tea bags 
• 1 st of Lemon grass 

Working method: 

1. Boil the water, the sugar and the chopped lemon grass.
2. When boiled, take off the heat and let the tea bags infuse for 4 min, cover with cling film. 
3. Cool down completely. Soak the cake in the syrup.

Ingredients

• 85 g of Water 
• 100 g of Topfil Blueberry 
• 175 g of Sugar 
• 11 g of Gelatin 
• 6 g of Summum Fruits Rouges 

Working method:

1. Cook water, Topfil Blueberry, and the sugar at 105°C.
2. Mix with pre-soaked gelatin and Summum Fruits Rouges.
3. Whip the mixture until the texture is aerated and firm.
4. Pipe on top of the soaked cake disks of 10 cm diameter.
5. With the rest, pipe rolls of 1 cm diameter, coloured with pink sugar for final decoration.
6. Store it.

Ingredients:

• 40 g of Oat Flakes 
• 30 g of Sunflower Seeds 
• 40 g of Soy chopped seeds 
• 20 g of Rice poppers 
• 40 g of Aristo primeur Crema
• 60 g of Sugar 
• 25 g of Summum Fruits Rouges 

Working method:

1. Roast flakes and seeds.
2. Boil the Aristo Primeur Crema with sugar and Summum Fruits
3. Rouges during 1 min.
4. Add the mix of seeds and rice poppers and mix all together until correctly coated.
5. Spread the dough between 2 silicon sheets to obtain a layer of 3 mm.
6. Cut 3 rounds of 13cm.
7. Stick them on top of the cakes of the same size.

Ingredients:

• 20 g of Milk 
• 70 g of Festipak 
• 40 g of PatisFrance Starfruit Lemon 
• 30 g of Egg Yolks 
• 190 g of Belcolade Selection Blanc Intense X516
• 40 g of Bavarois Neutre 
• 500 g of Duopak 

Working method:

1. Cook a Crème Anglaise with the milk, Festipak, the egg yolks and
2. PatisFrance Starfruit Lemon.
3. Add Bavarois Neutre and pour on the Belcolade Selection Blanc
4. Intense X516 to make a ganache.
5. At 40°C, incorporate the whipped Duopak.
6. Freeze the finished bomb.

For more step-by-step recipes, product information and tips and tricks, visit our our website or contact your local Puratos representative!