27 Jul 2015
A subtle combination of raspberry and tarragon associated to Belcolade origins Vanuatu 44, Belcolade Blanc Selection and almonds. A refreshing and delicious dessert.
Tarragon Mousse
Ingredients
- 125 g of Full Milk
- 10 g of Fresh Tarragon
- 250 g of Belcolade Blanc Selection, X605/J or G
- 4 g of Gelatine Leave
- 125 g of Fresh Cream 35 %
- 125 g of Puratos Chantypak
Working Method
- Cut finely the tarragon leaves and mix them with the milk.
- Let it boil and cover with a cling film.
- Infuse 2 hours before using.
- After infusion, let it boil a second time and pour onto the Belcolade Blanc Selection through a sieve.
- Add the presoaked gelatine.
- When the blend reaches 38 °C, add the whipped cream (fresh cream and Puratos Chantypak) and mix with a spatula.
- Place directly in half-spherical thermoformed moulds of Ø 12 cm to make inserts.
- Add a bottom of Joconde biscuit of the same size and put in the freezer.
Joconde Biscuit (3 trays 60 x 40 cm)
Ingredients:
- 500 g of Whole Egg
- 380 g of PatisFrance Amandes Blanchies Poudre
- 380 g of Granulated Sugar
- 100 g of Flour
- 80 g of Butter
- 330 g of Egg White
- 50 g of Granulated Sugar
Working method:
- Mix in a batter the almond powder, sugar (380 g) and egg yolks, and whip up with the whisk to obtain an aerated preparation.
- Incorporate with a spatula the liquid butter and flour.
- Whip the egg whites and sugar (50 g) and mix slowly to the previous preparation to keep the aerated texture.
- Spread out on a baking paper and bake at 230 °C for 5 min.
- After baking cover with a cling film and store in freezer.
Vanuatu Mousse
Ingredients:
- 125 g of Full Milk
- 250 g of Belcolade Origins Vanuatu 44
- 125 g of Fresh Cream 35 %
- 125 g of Puratos Chantypak
Working method:
- Boil the milk and pour onto the Belcolade Origins Vanuatu 44.
- When the blend reaches 38 °C, add the whipped cream (fresh cream &Puratos Chantypak) by using a spatula.
- Place in thermoformed half-spheres of Ø 14 cm and insert frozen estragon mousses until the Vanuatu mousse reaches the edge of the mould.
- Put again in the freezer.
Raspberries Jam
Ingredients:
- 600 g of Frozen Broken Raspberries
- 300 g of Granulated Sugar
- 6 g of Pectin
Working method:
- Heat in a pan the pieces of raspberries and add the sugar mixed to the pectin.
- Let it boil until 104 °C.
- Keep it in a bowl covered with a plastic film.
- Keep it in a cold place at 4 °C.
Almond Lemon Crumble
Ingredients:
- 270 g of Cold Butter
- 300 g of Granulated Sugar
- 300 g of PatisFrance Amandes Blanchies Poudre
- 2 pcs of Rasped Fresh Lemon Peel
- 360 g of Flour
Working method:
- Mix all the ingredients with a mixer until you obtain a dough.
- Make a bottom of 6 mm of thickness and cut rounds of Ø 16 cm.
- Bake those bottoms in buttered circles of the same Ø in an oven at 180 °C for ± 20 min.
- When they come out the oven, spray with melted cocoa butter and keep in a dry place.
Chocolate Glaze
Ingredients:
- 150 g of Full Milk
- 150 g of Fresh Cream 35 %
- 500 g of Glucose
- 1 kg of Belcolade Lait Clair, H411/J
- 1 kg of Puratos Miroir l’Original Neutral
- 5 g of Titanium White
Chocolate Glaze:
- Boil the milk, cream and glucose in a pan.
- Pour onto the Belcolade Lait Clair.
- Add the pre-soaked gelatine.
- Add the glazing Puratos Miroir l’Original Neutre and the titanium white.
- Pass through a sieve.
- Mix well by using a hand mixer.
- Keep in a fresh place covered with a plastic film for 24 hours.
- Use at maximum 38 °C.
Final Assembly
- De-mould the frozen mousses and cover with the chocolate glaze.
- On the bottom of the baked crumble, pour the raspberry jam and above the Vanuatu estragon mousse.
- Decorate at your convenience.
- Keep in a cold place at 4 °C.
Looking to find out more about our Belcolade range or to discover new recipe to indulge your customers? Visit our website www.belcolade.com
