660g
PONTHIER raspberry purée
340g
PONTHIER red pepper purée
20g
PONTHIER lime purée
1020g
Total weight
Put all the ingredients in a mixer and blend well.
200g
PONTHIER raspberry purée
100g
PONTHIER red pepper purée
700g
Water
1
Vanilla pod
70g
Sugar
20g
Dextrose
2g
Stabilizer
20g
Lemon juice and zests
500g
Dark chocolate
100g
Milk chocolate
1 712g
Total weight
Heat the water up to 45°C and infuse the vanilla and the lemon (juice and zests). Mix together the sugar, the stabilizer and the dextrose and put this mix into the hot water. Bring to a boil and pour on the PONTHIER purées and the chocolates.
100g
Butter
100g
Brown sugar
100g
Flour T55
100g
Almond powder
10g
Sesame
10g
Coconut crystallized
420g
Total weight
Soften the butter and add the brown sugar, the almond powder and the flower. Once the pastry gets homogenous, add sesame and crystallized coconut. Cook 25 minutes at 160°C.
315g
Milk
340g
Single cream
60g
Mascarpone
9g
Gelatine
250g
White chocolate
5
Tahiti vanilla pods
974g
Total weight
Boil the milk and with the vanilla pods. Pour on the white chocolate and the softened gelatine. Cool down and add the cream and the mascarpone
135g
Cream (part 1)
15g
Inverted sugar
15g
Glucose
150g
Dark chocolate
220g
Cream (part 2)
535g
Total weight
Bring to the boil with 135g of cream, the inverted sugar and the glucose, then pour the choclate. Mix and wait for the mix to get cold. Add the cream and mix again.
In a deep dessert dish, make a rosette of chocolate cream and place some vanilla panna cotta around it. Add the sesame and coconut crumble and fresh raspberries. Place a quenelle of raspberry and red pepper ganache on top of the crumble, pour the raspberry and red pepper chilled soup. Decorate with thin strips of fresh red pepper.
