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:
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- Makes:
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Recipe for 8 cakes
muesli crunch (ring with 12 cm diameter)
Used Products: muesli crunch (ring with 12 cm diameter)
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100 gFlakes of 6 grains
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75 g
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40 gPuffed spelt flakes
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25 gSesame seeds
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40 gDried apricots
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0.02 gGround cinnamon
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115 gAgave syrup
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12.5 gCoconut oil
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12.5 gWater
Preparations: muesli crunch (ring with 12 cm diameter)
- 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: muesli crunch (ring with 12 cm diameter)
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80 gPure roasted almond paste
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100 gChw-o35opal
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200 gMuesli crunch
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0.5 gSalt
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40 gClarified butter
Preparations: muesli crunch (ring with 12 cm diameter)
- 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: osmotized peach
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250 gWater
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100 gSugar
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50 gPeach liqueur
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1 spoon(s)Peach(es)
Preparations: osmotized peach
- 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: peach compote (ring with 8.5 cm diameter)
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90 gWhite peach puree
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24 gSugar
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7 gLime juice
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30 gInverted sugar syrup
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220 gDiced peach
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0.2 gLime zest
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15 gGelatine mass
Preparations: peach compote (ring with 8.5 cm diameter)
- 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: jasmine tea mousse (10cm diameter silicone mould)
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500 gWater
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30 gJasmine tea
Preparations: jasmine tea mousse (10cm diameter silicone mould)
- Leave to infuse in the fridge overnight.
Used Products: jasmine tea mousse (10cm diameter silicone mould)
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150 gBrewed jasmine tea
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27.5 gGelatine mass
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290 gChw-o35opal
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300 gSemi-whipped cream
Preparations: jasmine tea mousse (10cm diameter silicone mould)
- 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.
white paint
Used Products: white paint
Preparations: white paint
- Mix all of the ingredients together using a hand blender and strain.
- Heat it to 45 °C and pipe onto the frozen part.
other
Used Products: other
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White chocolate slabs
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Jasmine flowers and elderflower
Preparations: other
- 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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