Recipe components

Almond streusel

IngredientsPreparation
  • 30g
    light brown sugar
  • 30g
    butter
  • 30g
    flour
  • 30g
    almond powder

Mix using a flat whisk.
Sieve.

  • 60g
    chopped almonds

Add.

Freeze.
Crumble on a plate. Bake at 160°C for 12 min.

White chocolate mouse

IngredientsPreparation
  • 40g
    egg yolks
  • 10g
    caster sugar

Make a pâte à bombe.

  • 150g
    Cacao Barry White Chocolate Zéphyr™ 34% (CHW-N34ZEPH-126)

Melt.

  • 40g
    gelatin mass
  • 6leaf/leaves
    gelatin

Gelatin mass or gelatin leaves.

Melt. Add to pâte à bombe with chocolate.

 

  • 500g
    cream

Whip and add carefully. Once homogenous, cool mixture.

Green lemon jelly

IngredientsPreparation
  • 50g
    neutral gel
  • 15g
    lemon juice
  • 1zest
    lemon

Mix together.
Cool in pipettes.

raspberry sauce

IngredientsPreparation
  • 150g
    fresh raspberries
  • 20g
    Sugar
  • 1zest
    green lemon

Mix together in a hot pan. Cool on a covered tray.

Dried fruit nougatine

IngredientsPreparation
  • 100g
    powdered sugar
  • 50g
    melted butter

Mix.

  • 60g
    orange juice
  • 10g
    Sesame seeds
  • 10g
    pistachios
  • 10g
    chopped almonds

Add.

  • 30g
    flour

Add.

Cool for about 1 h. Roll out on Silpat and bake at 180°C for 15 min.
Let cool and chop 5 cm diameter circles (3 per dessert). Avoid moisture.

Pistachoo sponge cake

IngredientsPreparation

Mix together. Blend and sieve. Put in a siphon.
Shake and add gaz (usually 2). Half-fill plastic disposables glasses. Cook 30 sec.
in microwave. Turn over and let cool.