Composition
- La Rose Noire Fruity Tart Shells – Green Tea
- White Chocolate Whipped Ganache
- Cherry Jam
- Jasmin Ganache
Decor
- Green Tea powder (5 gr)
- Griottine cherry (5 pcs)
White Chocolate Whipped Ganache
| INGREDIENTS | MEASUREMENT |
|---|---|
| Cream | 90 gr |
| Glucose syrup | 8 gr |
| Invert sugar | 8 gr |
| White chocolate | 145 gr |
| Cream 2 | 240 gr |
Method
Boil the cream with the glucose and invert sugar. Pour over the white chocolate and mix well. Add the cold cream 2 and mix. Rest in fridge for 2 hrs before whipping to use.
Cherry Jam
| INGREDIENTS | MEASUREMENT |
|---|---|
| Cherry puree | 215 gr |
| Invert sugar | 30 gr |
| Sugar | 10 gr |
| Pectin NH | 5 gr |
Method
Heat the cherry puree with the invert sugar. Mix the sugar and pectin together and pour over the puree while mixing and bring to a boil. Set in the fridge. When cold, blend the jam to give a smooth texture.
Vanilla Jasmin Ganache
| INGREDIENTS | MEASUREMENT |
|---|---|
| Cream | 150 gr |
| Vanilla | 1 pc |
| Jasmin tea | 20 gr |
| White chocolate | 210 gr |
Method
Infuse the jasmine tea with the cream for 5min.
Strain out the cream and adjust to the original weight (150 g). Boil again and pour on the chocolate.
Finishing
Pipe some cherry jam in the tart shell and cover it with the jasmin ganache. Pipe the white chocolate whipped ganache on top and decorate with the griotine cherry, chocolate décor and green tea powder.
