300g
Whole milk
1
Vanilla pod
60g
Pasteurized egg yolk
25g
Flour
25g
Caster sugar
30g
Veggie gel
200g
PONTHIER raspberry puree
615,25g
Total weight
Place the whole milk and vanilla pods in a saucepan and bring to the boil. In the meantime mix the egg yolk, flour, caster sugar and 15g of veggie gel in a bowl. Pour the boiling milk into this mixture and stir well. Filter through a chinois sieve and pour into a Thermomixer. Mix for a few minutes at speed 3 to bring the temperature down. Slowly add PONTHIER raspberry puree whilst continuing to mix. Then set the temperature to 100°C at speed 3 and mix again. Finally add the other 15g of veggie gel and keep mixing until the compote is thick. Put the mixture in an automatic portionner funnel and pour into the mould.
300g
Butter
250g
Caster sugar
350g
Flour
200g
Bitter cocoa powder
1100g
Total weight
Mix all the ingredients together in a Kitchen Aid mixer. Spread out a 3mm thick layer using a roller and cook in a 170°C oven for about 12 minutes.
500g
PONTHIER blackberry purée
4g
Agar Agar
504g
Total weight
Bring the two ingredients to the boil. Remove from the heat and leave to set. When cold mix in a Thermomixer until it becomes creamy.
100g
Little Gem lettuce
100g
Baby Spinach
15g
Icing sugar
4g
Vanilla seeds
5g
Gelatine
224g
Total weight
Mix the lettuce, spinach, sugar and vanilla in a Thermomixer. Mix until it reaches 50°C, then add the previously hydrated gelatine and leave to melt. Mix in iced water to cool.
Put a thin layer of cooked Terre de cacao at the base of a metal ring, pour the raspberry cream on top and leave to set in the fridge. When set, remove the ring and top the dessert with dots of blackberry jelly cream, lettuce and spinach puree and spring leaf.
