Blackcurrant & Raspberry Gunkan

Sift the flour with the freeze-dried beetroot in the mixer bowl. Bring the milk to a boil with the puree, butter, and salt. Set the machine with the KitchenAid to a slow speed and scald the flour. Let it work for 5 minutes. Add the turmix-ed and strained egg at intervals in two parts. Work until the mixture is completely smooth and homogeneous. Whip the meringue until a consistent texture is obtained and mix it gently with the first preparation. Roll out the sponge on a silpat with the help of a ruler, 0.8cm thick, on trays with silpat. Oven setting: 130°C – 19/20 minutes – Closed vent. Let it rest at room temperature for 30 minutes. Release the sponge from the silpat and let it rest in the fridge. Cut strips of sponge 3cm high by 22.5cm long.

Cream the butter slightly. Add almond flour, brown sugar, salt, and knead until homogeneous. Form a roll with the dough and let it rest in the fridge. Crumble the dough with the help of a rack and place it on a baking sheet with a silpat. Oven setting: 160°C – 15/18 minutes – Open vent. When out of the oven, mix with the chocolate and almond paste until the biscuit is completely enveloped in the mixture. Roll it out between guitar sheets to a thickness of 0.8cm. Freeze. Cut discs of 5cm in diameter

Mix sugar with pectin. In a saucepan, mix the raspberries with the puree and sugars and bring to a boil. Cook on low heat for 2 minutes, add lime juice and gelatin. Stir vigorously and place in a film-covered container in the fridge. Once cool, add yogurt and work the mixture until smooth. Place the jam in a piping bag and fill the molds. Freeze.

Bring the cream to a boil with the sugar and scald the yolks, finish cooking the custard at 84°C. Add the gelatin and cool to 30°C, then mix the thawed purees with an immersion blender. Let it set for 24 hours. Whip at high speed. Place in a piping bag.

Mix the locust bean gum with trehalose (1). Dissolve the dextrose locust bean gum in the PONTHIER raspberry puree (1) using a hand blender. Heat the mixture to 60ºC and add the gelatin. Cool this mixture to around 40ºC. Mix all the meringue ingredients and work with the hand blender. Heat to 60ºC and beat at high speed. Stop beating at around 20/22ºC. Mix with the first base gently and envelopingly. Place in a piping bag.

Bring the water (1) to a boil and add the tapioca pearls. Cook over low heat for 60/80 minutes until completely transparent. Drain and immerse in an inverted water bath for 10 minutes. Drain again. Meanwhile, make a syrup with the water (2) and sugars. Let the syrup cool and add the PONTHIER black currant puree. Strain the result through a fine mesh. Mix the black currant syrup with the cooked pearls and let mature for a minimum of 4 hours in the fridge. Strain again and reserve in a container.

In 8 cm diameter rings, cut acetate strips 3 cm high to fit the ring precisely. Place the sponge strips on the acetate and insert them into the ring. Place the raspberry crumble at the base, dose a little raspberry mousse on top of the crumble, and insert the inside of jam and whipped cream. Cover the assembly with more mousse and freeze. Fill the top of the assembly with the black currant pearls. Spray with a thin layer of gelatin and decorate.