Raspberry Inspiration& tarragon frozen dessert cups
Made with Inspiration Raspberry
Steps: 5
Servings: Makes ten 100g desserts in glasses
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Steps: 5
Servings: Makes ten 100g desserts in glasses
Prepare a day in advance
Preparation time: 15 minutes
Freeze for: 2 hours
Whipped cream :
95 g Whipping cream
Swiss meringue :
30 g Egg white
40 g Sugar
20 g Honey
Raspberry Inspiration ganache :
70 g RASPBERRY INSPIRATION
155 g Raspberry purée
2 g Gelatin
To make the whipped cream:
Beat the cream until it is frothy, then set it aside in the refrigerator.
To make the Swiss meringue:
Heat the egg whites to 130°F (55°C) in a bain-marie along with the sugar and honey, then beat them using an immersion blender until they have cooled.
To make the Raspberry Inspiration ganache:
Melt the RASPBERRY INSPIRATION.
Heat the fruit purée in a saucepan, then take it off the heat and add the rehydrated gelatin.
Pour the hot mixture into the melted RASPBERRY INSPIRATION in 3 stages and stir it in.
Blend with an immersion blender to perfect the emulsion.
Mix the ganache with the Swiss meringue, then add the whipped cream.
Use a piping bag to pipe 40g of the mixture into each glass and set them aside in the freezer until they have completely set.
Prepare a day in advance
Preparation time: 20 minutes
Freeze for: 2 hours
170 g Whipping cream
85 g Whole milk
1 NOROHY TADOKA
85 g Sugar
60 g Egg yolks
Whip the cream until it is frothy, then set it aside in the refrigerator.
To make the custard, pour the whole milk and 1 TADOKA gem into a saucepan, then bring this to a simmering boil.
In a separate bowl, combine the sugar and egg yolks without letting them blanch.
Stir in a third of the hot milk.
Return the mixture to the saucepan and heat to 180°F (82°C).
Strain the custard and let it cool quickly.
Once it has cooled, gently fold in the whipped cream.
Pour 35g into each glass and set them aside in the freezer.
Make on the day
Preparation time: 10 minutes
Bake for: 15 minutes
25 g Almond flour
20 g Rice flour
5 g Potato starch
25 g Unsalted butter
25 g Raw cane sugar
Sift together the almond flour, rice flour, and potato starch.
Cut the cold, finely cubed butter.
Using the paddle attachment in a stand mixer, mix all the ingredients together until they form a single smooth ball of dough.
Sift this dough through a sieve or skimmer so that it forms evenly sized pieces.
Spread the streusel evenly on a baking pan and bake at 300°F (150°C) for approx. 15 minutes.
Make on the day
Preparation time: 10 minutes
Refrigerate for: 2 hours
1 g Gelatin
100 g Water
15 g Lemon juice
10 g Sugar
5 g Fresh tarragon
Bloom the gelatin.
Bring the water, lemon juice, and sugar to a simmering boil in a saucepan.
Take the pan off the heat and stir in the gelatin.
Cover the mixture’s surface with plastic wrap and refrigerate for 2 hours.
Once it has cooled, add the tarragon to the mixture and blend with an immersion blender.
Preparation time: 5 minutes
Fresh raspberries
Take the glasses out of the freezer. Add 10g of tarragon gel to each glass, then top this with fresh raspberries.
Place the streusel in small ramekins. Serve as soon as possible.
You can adapt this r ecipe using PASSION FRUIT, YUZU, or STRA WBERRY INSPIRATION by switching both the Inspiration couverture and the fruit purée in the mousse. The gel can also be made with other aromatic herbs such as basil or mint.