The fruit compotée insert in a small cake

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 30 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 around 20 mins. Straight out of the oven, mix with the other ingredients.

In a food processor, blend together the ground almonds, brown sugar (1), egg white (1), egg yolk, vanilla and salt. Add the hot melted butter. Using a whisk, 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. Spread to a thickness of 1 cm. Bake in the oven at 170°C for around 20 mins.

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

*or Gelatin B INGREDIUM: 10 g + water: 50 g

Whip all the ingredients using an electric whisk.

Roll out the reconstituted shortbread to a thickness of 2 mm. Place the sponge onto the shortbread. Pour the compotée over the sponge. Freeze. Cut out 4 cm discs. Pipe the mousse into the PCB Création silicon moulds. Add the insert. Flock with the PCB Création White Velvet Spray. Make a ball of whipped cream. Hollow out using a melon baller. Fill with compotée. Decorate.