White Forest
The luscious blackcurrants and raspberries add a burst of fruity goodness, while the almond notes provide a delightful crunch, all delicately complemented by the smooth and aromatic touch of vanilla.
Ingredients
| general.ingredients.name | general.ingredients.amount |
|---|---|
| frozen blackcurrant puree | 125g |
| frozen raspberry puree | 165g |
| frozen blueberry puree | 40g |
| frozen blackcurrants | 40g |
| frozen lime puree | 20g |
| sugar | 595g |
| gelatine | 20g |
| egg yolk | 110g |
| whole egg | 95g |
| butter | 105g |
| cream 35% | 950g |
| vanilla pods | 6 |
| brown sugar | 50g |
| almond powder | 185g |
| flour | 100g |
| chopped almonds | 90g |
| melted butter | 55g |
| egg white | 40g |
| glucose syrup | 300g |
| water | 150g |
| sweetened, condensed milk | 200g |
| gelatine mass | 120g |
| white chocolate | 300g |
| white "Power Flowers" by IBC | QS |
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Blackcurrant and raspberry coulis
125g blackcurrant purée - 125g raspberry purée - 10g lime purée - 25g sugar - 5g gelatine
Soak the gelatine in cold water. Heat the fruit purées with the sugar to 50°C. Add the gelatine. Pour into a round mould of 14 cm and freeze.
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Blueberry and raspberry crémeux
40g blueberry purée - 40g raspberry purée - 10g lime purée - 25g egg yolk - 30g whole egg - 25g sugar - 30g butter - 2g gelatine
Soak the gelatine in cold water. Heat the fruit purées, whole egg, egg yolk and sugar to 83°C. Add the gelatine and cool down to 38°C. Add the butter (at room temperature) and mix. Pour on top of the coulis and freeze.
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Vanilla mousse
200g cream 35% - 4 vanilla pods - 60g egg yolk - 115g sugar - 13g gelatine - 750g cream 35%
Soak the gelatine in cold water. Boil the cream (200g) with the vanilla pods. Add the egg yolk and sugar. Heat to 83°C. Cool the mixture down by pouring the anglaise through a chinois into a bowl. Add the gelatine. Cool down to 38°C. Whisk the cream (750g) and add to the anglaise. Pour the mousse into a round mould of 16cm. Gently press the frozen crémeux and coulis into the mousse.
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Almond streusel
75g butter - 50g brown sugar - 75g almond powder - 75g flour - 90g chopped almonds - 1 vanilla pod
Blend all the ingredients in a stand mixer. Roll out to 4 mm between two baking sheets. Cut out a round disk of 14 cm. Bake in a stainless steel ring for 20 min at 160°C.
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Almond moelleux
65g whole egg - 25g egg yolk - 90g sugar - 110g almond powder - 25g flour - 1 vanilla pod - 55g melted butter - 40g egg white - 40g sugar - 40g blackcurrants
Whisk the egg white and sugar (40g) together. Mix the whole egg, egg yolk, sugar (90g), almond powder, flour and vanilla pod. Add the melted butter. Add the meringue. Pour over the almond streusel. Divide the blackcurrants over the mixture. Bake for 25 min at 180°C.
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White glaze
300g sugar - 300g glycose syrup - 150g water - 200g sweetened, condensed milk - 120g gelatine mass - 300g white chocolate - QS white “Power Flowers” by IBC
Boil the water, sugar and glucose syrup. Add the gelatine mass and sweetened condensed milk. Pour over the chocolate. Add the Power Flowers. Mix and cool down in the fridge for 24 hours. Use at 35°C.
