Makes 12 verrines (230 ml)
1000g
Ponthier fruit Compotée1000g
Total weight
Defrost the compotée at +2/4°C for 24 to 48 hours. Mix well with a Maryse spatula and set aside for assembling.
CHIA PUDDING
185g
Chia seeds
1050g
Plant milk
25g
Agave syrup or maple syrup or honey
WHIPPED CREAM WITH GREEK YOGHURT
70g
Whole milk
250g
UHT cream (35% fat) (1)
110g
Caster sugar
370g
Greek yoghurt
505g
UHT cream (35% fat) (2)
84g
Gelatin mass B or F (1:6)
LIGHT VANILLA CREAM
1200g
UHT cream (35% fat)
60g
Caster sugar
5
Vanilla pods
60g
Gelatin mass B or F (1:6)
CHIA PUDDING
Mix all the ingredients in a bowl using a spatula. Leave to rest for 5 mins, then mix again to obtain a smooth texture. Place in the refrigerator, ideally overnight.
WHIPPED CREAM WITH GREEK YOGHURT
Heat the milk, cream (1) and sugar. Add the gelatin mass. Pour over the Greek yoghurt and blend. Add the cream (2) and granulated lemon zest. Blend and chill in the refrigerator. Whisk into a whipped cream the next day.
LIGHT VANILLA CREAM
Bring the cream, sugar and scraped vanilla to the boil, leaving out the pods. Infuse for 20 mins. Add the gelatin mass and blend. Strain
through a muslin cloth, then chill in the refrigerator. Whisk into a whipped cream the next day.
QS
Fresh fruit
250g
Total weight
Place 20 g of biscuit crumbs in the bottom of the jars. Pipe approx. 100 g of cream mixture on top. Top off with approx. 80 g of compotée. Decorate with fresh fruit.s.
