Composition
- Coconut Passion Fruit Caramel
- Earl Grey Aspic
- Raspberry Dome
- Dark Chocolate Raspberry Mousse
Coconut Passion Fruit Caramel
| INGREDIENTS | MEASUREMENT |
|---|---|
| Sugar | 103 g |
| Glucose | 69 g |
| Fruit’Purée Coconut Capfruit | 86 g |
| Vegan Butter | 103 g |
| Fruit’Elite “Nuts” White Almond Purée Capfruit | 103 g |
| Fruit’Purée Passion fruit Capfruit | 52 g |
Method
Make a dry caramel with sugar and glucose, adding the sugar portion by portion. Heat the coconut purée, passion fruit purée, and white almond purée to 40°C then add into the caramel and mix. Add the vegan butter and emulsify with a hand blender.
Earl Grey Aspic
| INGREDIENTS | MEASUREMENT |
|---|---|
| Water | 280 g |
| Earl Grey Tea | 3 g |
| Agar Agar | 2 g |
| Sugar | 28 g |
Method
Boil the water and infuse the Earl Grey tea. The time of infusion will be according to your taste. Sieve and add the sugar and Agar Agar. Boil for 2 minutes.
Raspberry Dome
| INGREDIENTS | MEASUREMENT |
|---|---|
| Fresh Raspberries | 212 g |
| Earl Grey Aspic | 303 g |
Method
Fill the mould with the Earl Grey aspic. Add the fresh raspberries, let it set, and fill again with the rest of the aspic. Keep in the fridge for 4 hours.
Dark Chocolate Raspberry Mousse
| INGREDIENTS | MEASUREMENT |
|---|---|
| Fruit’Purée Raspberry Capfruit (1) | 60 g |
| Dark Chocolate 64% | 101 g |
| Fruit’Purée Raspberry Capfruit (2) | 33 g |
| Whipped Vegetable Cream | 64 g |
Method
Melt the dark chocolate. Warm up the Raspberry Purée (1) and pour into the melted dark chocolate. Mix and add the second part of Raspberry Purée (2). At 40°C, add the whipped cream.
Products Used
Vegan Gluten-Free Tart Shells Large Round
- 22-24g / 0.78-0.85 oz. /pc
- pcs / tray, 5 trays / box
- H: 16 mm, 0.63 in
- Ø: 75 mm, 2.95 in
Dark Chocolate Feathers
- 0.5-1 g / 0.02-0.04 oz / pc
- 50 pcs / tray, 8 trays / box
- L: 46 mm, 1.81 in
- W: 19 mm, 0.75 in
