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Verde nature (Dairy free)
Made with ALMOND INSPIRATION
Original recipe by L'École Valrhona Executive Pastry Chef Philippe Givre.Makes 20 plated desserts.
6 stepsRecipe Step by Step
ALMOND INSPIRATION CRÉMEUX
860g oat milk (gluten free)
100g powdered glucose
15g SOSA Natur Emul
730g ALMOND INSPIRATION
ALMOND STREUSEL
160g almond flour
160g raw cane sugar
2.5g fleur de sel
140g rice flour
120g coconut oil
35g water
ALMOND INSPIRATION COATED STREUSEL
270g almond streusel
135g ALMOND INSPIRATION
APPLE CELERY GINGER JELLY
335g granny smith apple juice
150g celery juice
15g fresh ginger juice
30g lime juice
110g ABSOLU CRISTAL NEUTRAL GLAZE
40g SOSA Gelcrem Cold
APPLE CELERY GINGER COMPOTE
495g Apple Celery Ginger Jelly
165g celery
290g granny smith apple
APPLE CELERY GINGER SAUCE
175g Apple Celery Ginger Jelly
75g granny smith apple juice
Assembly and finishing
Set aside a portion of the Almond Streusel and roll it out between parchment paper to a thickness of 2.5mm.Let chill in the refrigerator and cut 3cm discs (3 per plate). Bake at 302˚F (150°C).When the Compote is ready, spoon into 2.5cm half sphere silicon molds and freeze. Reserve a portion for plating.On a long plate, pipe the Crémeux (using a special petal piping tip) in a wavy line (see picture), and with a large round tip, also pipe 3 drops of Crémeux.With a spoon, add the Coated Streusel and the reserved Apple Celery Ginger Compote.On top of the Crémeux drops, place a disc of Streusel.Unmold the half spheres of Compote, and let defrost several minutes before plating.Place the half spheres of Compote on the Streusel discs and finish decorating with Apple Celery Ginger Sauce.