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Plated desserts
PINK RHUBARB
Made with STRAWBERRY INSPIRATION
An original recipe by Rémi Poisson Makes 24 desserts
12 stepsRecipe Step by Step
01
RASPBERRY SYRUP
1000g water
1000g raspberry juice
920g sugar
50g lemon juice
2000g rhubarb
Use the water, raspberry juice, lemon juice and sugar to make a syrup. Wash the rhubarb and cut into rectangles. Candy in the gently simmering syrup for 8 minutes. Remove the rhubarb rectangles, drain, and store in the refrigerator.
02
LIGHT RASPBERRY INSPIRATION MOUSSE
540g raspberry purée
12g gelatin powder (220 Bloom)
60g water for the gelatin
340g RASPBERRY INSPIRATION
630g heavy cream 36%
Heat the purée and add the rehydrated gelatin. Slowly pour the hot purée over the melted couverture. Immediately mix using an immersion blender to make a perfect emulsion. Once the mixture is at 95-105°F (35-40°C), pour over the cream which has been whipped until it has the texture of a mousse. Pour out immediately. Freeze.
03
RASPBERRY ABSOLU CRISTAL GEL
300g raspberry purée
300g ABSOLU CRISTAL NEUTRAL GLAZE
Mix all the ingredients together and pour them into a pastry piping bag.
04
ALMOND SPONGE
110g almond flour
110g confectioner’s sugar
50g pastry flour
70g egg whites
25g heavy cream 36%
220g egg whites
120g sugar
Mix the dry ingredients with the smaller portion of unbeaten egg whites and cream. Beat the other portion of egg whites at medium speed until the air bubbles are evenly distributed, slowly adding the sugar mixture. Once the egg whites are stiff, incorporate them into the first mixture.
05
RHUBARB & RASPBERRY CONFIT
260g rhubarb purée
90g raspberry purée
20g glucose DE 38/40
50g sugar
4g pectin NH
Heat the purées with the glucose syrup. At 115°F (45°C), add the sugar and pectin. Bring to a boil. Store in the refrigerator.
06
RASPBERRY GLAZE
100g grape seed oil
500g RASPBERRY INSPIRATION
Mix together the melted fruit couverture and grape seed oil. Use at 85-95°F (30-35°C).
07
CRUNCHY CLUSTERS
240g crunchy muesli
140g oats
60g agave syrup
140g chopped nuts
Mix together the muesli, oats, and agave syrup. Spread the mixture out on a tray and bake at 300°F (150°C) for 12 minutes. Leave to cool, then gently mix with the nuts in a food processor.
08
SPRAY MIX
420g RASPBERRY INSPIRATION
210g COCOA BUTTER
Melt the ingredients together. Strain before use.
09
YOGURT CRÉMEUX
150g milk
24g sugar
18g invert sugar
6g gelatin powder (220 Bloom)
30g water for the gelatin
600g plain yogurt
Heat the milk and sugars together. Add the rehydrated gelatin. Mix the lukewarm plain yogurt at 75°F (25°C) using an immersion blender. Pour immediately.
10
RASPBERRY CAVIAR
50g tapioca
500g water
50g sugar
200g raspberry purée
Bring the water and sugar to a boil. Add the tapioca pearls and leave to simmer on a very low heat until the pearls are completely transparent. Drain. Add to the raspberry purée and store overnight in the refrigerator. Drain and rinse once you are ready to serve.
11
ALMOND SHORTCRUST PASTRY
110g all-purpose flour
45g confectioner’s sugar
15g almond flour
1g salt
60g European-style butter
25g eggs
Mix the dry ingredients with the very cold, cubed butter until it resembles crumbs. As soon as the mixture is completely smooth, add the cold eggs. As soon as you obtain an even dough, stop mixing. Store in the refrigerator or spread out immediately. Bake at 300°F (150°C).
12
RASPBERRY INSPIRATION PRESSED SHORTCRUST PASTRY
220g Almond Shortcrust Pastry
150g crispy wheat flake cereal
220g RASPBERRY INSPIRATION
Break the shortcrust pastry into pieces in a stand mixer, then incorporate the cereal and the melted couverture.
Assembly and finishing
Assembly: Spread the sponge mixture onto a 40 x 60cm silicone mat. Bake at 355°F (180°C) for 9 minutes. Once the sponge has cooled, use a cutter to cut it into the same sizes as your two silicone molds*, then store in the freezer. Make the confit, then pour into the small quenelle mold. Finish off by adding the sponge. Freeze. Pour 15g of raspberry mousse into each imprint in the large silicone mold. Then insert the frozen confit into the center. Add 10g of mousse and seal off each imprint with the sponge. Freeze. Use a toothpick to dip each quenelle into the glaze and sprinkle with crunchy clusters. Use a spray gun to create a velvet effect. Store in the freezer. Pour the yogurt crémeux into the small quenelle mold and freeze. Make the pink strands by dripping some tempered RASPBERRY INSPIRATION into very cold water. Drain and leave to dry. Prepare the rhubarb confit, raspberry gel, raspberry caviar and shortcrust pastry.Assembly: Decorate one side of the plate with some drizzles of raspberry gel. Put three rectangles of rhubarb confit in place. Then add the quenelles of yogurt crémeux. Add a few shards of pressed shortcrust, 15g of raspberry caviar, the RASPBERRY INSPIRATION strands, and a few fresh raspberries. *Molds used: Pavoni PX074 and PX073.