300g
PONTHIER cherry purée
150g
PONTHIER raspberry purée
30g
Powdered egg whites
40g
Caster sugar
520g
Total weight
Beat in a mixer, pipe into half-circle flexipans (lightly greased) and bake for 2 minutes in a steam oven at 90°C.
335g
Milk
210g
White chocolate
2
Vanilla pods
7.5g
Beef gelatine sheet
250g
Single cream
80g
70% almond paste
15g
Orgeat syrup
1g
Kirsch
900,5g
Total weight
Infuse the milk with the scraped vanilla. When it comes to the boil, pour the milk (through a chinois) over the white chocolate and softened gelatine sheets. Chill then add the single cream. Soften the almond paste, mix with the orgeat syrup and the Kirsch then add the chocolate mixture. Put in a siphon.
100g
PONTHIER cherry purée
20g
PONTHIER strawberry purée
120g
Total weight
Pour the PONTHIER coconut purée into flat flexiplans and freeze.
Pour some cherry coulis in a deep dessert dish, add the almond emulsion with the siphon and a few fresh almonds. Top with coconut granita and cherry marshmallow. Optional: sprinkle with pieces of dried raspberry.
Almond emulsion
PONTHIER strawberry purée
Coconut granita
Strawberry marshmallow (recipe identical to cherry marshmallow). Replace the cherry and raspberry purées with PONTHIER strawberry purée.
Pour some strawberry purée in a deep dessert dish, add the almond emulsion with the siphon. Top with coconut granita and strawberry marshmallow. Optional: sprinkle with pieces of meringue.
