The fruit compotée insert in an entremets

Bring the gelatin mass to 40°C. Add the mixture to the compotée at 30°C and mix with a spatula.

Insert is possible with all Ponthier Compotées. See the PDF recipe to adjust quantities according to flavour.

– Using puree of the same fruit: mix together the Natur Lin and icing sugar. Mix with 100 g of puree using an immersion blender then incorporate into the compotée.
– To make a small amount: whisk the texturizing agent directly into the compotée.
– Using sweetener: dissolve the Natur Lin in a little sweetener (50 g Natur Sweet per kg) then incorporate into the compotée.

Use a whisk to mix the ColdTex+ into the compotée.

Make a crumble. Bake in the oven at 160°C for 20 mins. Mix with the other ingredients.

Mix together the ground almonds, brown sugar (1), egg white (1), egg yolk, vanilla and salt. Add the hot melted butter. Beat the egg white (2) with the brown sugar (2) and granulated sugar. Combine with the previous mixture then carefully add the sifted flour and baking powder. Pour into rings 2 cm bigger than the insert. Bake in the oven at 170°C for around 23 mins.

Bring the almond milk and paste to the boil. Add the Natur Lin, Natur Alg and sugar. Mix with an immersion blender. Allow to cool to 30°C. Fold in the lightly whipped cream.

*or Gelatin B INGREDIUM: 18 g + water: 90 g

Boil the cream, honey and rosemary. Infuse for 1 hour, then strain and add extra cream to obtain the initial weight of cream + honey. In a saucepan, mix together the sugar and texturizing agent, then add the chilled cream and egg yolk. Heat to 85°C, then chill to 30°C. Mix and use immediately.

*or INGREDIUM Natur Lin : 5g

In a saucepan, bring all the ingredients to a simmer.

Roll out 60 g of reconstituted shortbread per insert. Place a Ø14 cm sponge disc on top of the shortbread. Pour on top 120 g of crème brûlée and freeze. Spread out 160 g of compotée insert and freeze. Pour 90 g of compotée insert over the top of the St Honoré mould and freeze. Remove the compotée insert from the top of the mould and then assemble the dessert. Line the mould with 300 g of mousse, add the insert and freeze. Flock the dessert with the white velvet spray. Glaze the compotée insert from the top of the mould at 50°C with the Kappa glaze and place on top of the dessert. Decorate.