Peach, cereal & Jasmine tea

Peach, cereal & Jasmine tea

A DESSERT THAT TASTES LIKE BREAKFAST Muesli, fruit, tea, chocolate... Albert Daví was inspired by the ingredients of a gourmand breakfast to create a combination bursting with flavors and textures.
Level:
Makes:
Recipe for 8 cakes

Featured Ingredients

For an Optimal Taste and Visual Appeal of your Finished Products

muesli crunch (ring with 12 cm diameter)

Used Products

  • 3.5 oz
    Flakes of 6 grains
  • 2.6 oz
  • 1.4 oz
    Puffed spelt flakes
  • 0.9 oz
    Sesame seeds
  • 1.4 oz
    Dried apricots
  • 0.3 gr
    Ground cinnamon
  • 4.1 oz
    Agave syrup
  • 0.4 oz
    Coconut oil
  • 0.4 oz
    Water

Preparations

  • Cut all the ingredients to a similar size.
  • Gently heat the water, agave syrup and coconut oil.
  • Mix all the ingredients together and cook at 160 °C for approximately 12 minutes, until it is crispy and golden

Used Products

  • 2.8 oz
    Pure roasted almond paste
  • 3.5 oz
    Chw-o35opal
  • 7.1 oz
    Muesli crunch
  • 7.7 gr
    Salt
  • 1.4 oz
    Clarified butter

Preparations

  • Melt the white chocolate and mix with the rest of the ingredients.
  • Split into 50 g portions and place into rings with a 12 cm diameter, and roll as thinly as possible.

osmotized peach

Used Products

  • 8.8 oz
    Water
  • 3.5 oz
    Sugar
  • 1.8 oz
    Peach liqueur
  • 1 spoon(s)
    Peach(es)

Preparations

  •  Bring the water and sugar to the boil.
  • Once cooled, add the Khuri and set aside.
  • Cut the peach into the desired shape and fill to 90%.

peach compote (ring with 8.5 cm diameter)

Used Products

  • 3.2 oz
    White peach puree
  • 0.8 oz
    Sugar
  • 0.2 oz
    Lime juice
  • 1.1 oz
    Inverted sugar syrup
  • 7.8 oz
    Diced peach
  • 3.1 gr
    Lime zest
  • 0.5 oz
    Gelatine mass

Preparations

  • Bring the peach purée to the boil with the sugar, lime juice and inverted sugar syrup.
  • Add the diced peach and cook until soft.
  • Remove from the heat and add the gelatine mass and lime zest.
  • Mash together and place 40 g into each ring. Freeze.

jasmine tea mousse (10cm diameter silicone mould)

Used Products

  • 1.1 lb
    Water
  • 1.1 oz
    Jasmine tea

Preparations

  • Leave to infuse in the fridge overnight.

Used Products

  • 5.3 oz
    Brewed jasmine tea
  • 1.0 oz
    Gelatine mass
  • 10.2 oz
    Chw-o35opal
  • 10.6 oz
    Semi-whipped cream

Preparations

  • Bring the brewed tea to the boil.
  • Create an emulsion with the white chocolate and gelatine mass.
  • Allow the mixture to cool at around 25 °C and, little by little, add the semi-whipped cream.
  • Place 40 g into the interior of each mould, and top up with 35 g of mousse.
  • Freeze.

other

Used Products

  • White chocolate slabs
  • Jasmine flowers and elderflower

Preparations

  • Use a disc of the muesli crunch to create the base, previously piped with the white paint.
  • Coat the disc of frozen mousse with the paint and place on top of the crunchy base.
  • Distribute slices of osmotized peach on top and decorate with the slabs of white chocolate and flowers.

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