Raspberry and Lychee Compote

Ingredients

 

  • 225g raspberry puree by Crop's
  • 40g lime puree by Crop's
  • 25g invert sugar
  • 25g rosewater
  • 8g pecting glaze
  • 40g violet sugar
  • 40g lychee in syrup

Method

 

  • Heat the raspberry and lime puree together with the invert sugar
  • Mix the pectin glaze with the violet sugar
  • Add to the mixture
  • Boil for at least 2 min
  • Add the rosewater
  • Slice the lychees
  • Pour the mixture on top of the lychee pieces and freeze
  • Cut out a round disk of 7,5cm and place inside the tartlet

Rose mousse

Ingredients

 

  • 30g cream 35%
  • 20g milk
  • 5g sugar
  • 12g egg yolk
  • 1g gelatine
  • 90g cream 35%
  • 110g white chocolate
  • 20g rosewater
  • Red food colouring

Method

 

  • Soak the gelatine in cold water
  • Boil the cream (30g) and milk
  • Mix the sugar and egg yolk
  • Add to the boiling mixture. Heat to 83°C
  • Add the gelatine
  • Make an emulsion with the gold chocolate
  • Cool down to 38°C
  • Add the semi-whipped cream (90g) to the ganache
  • Store overnight in the fridge
  • Whisk the mousse
  • Use a turntable to pipe the mousse on top of the tartlets

Almond biscuit

Ingredients

 

  • 140g almond powder
  • 140g sugar
  • 140g egg
  • 43g egg yolk
  • 174g egg white
  • 107g sugar
  • 107g flour

Method

 

  • Mix the almond powder, sugar (140g), whole egg and egg yolk
  • Whisk the egg white and sugar (107g) together
  • Add the whisked egg white to the mixture
  • Add the flour
  • Weigh 830g per baking tray
  • Bake for 7 min at 210°C
  • Cut out a round disk of 7cm

Almond pâte sablée

Ingredients

 

  • 110g butter for croissants
  • 2g salt
  • 70g icing sugar
  • 25g almond powder
  • 1g vanilla powder
  • 35g egg
  • 190g flour

Method

 

  • Blend the butter, salt and icing sugar in a stand mixer
  • Add the whole egg
  • Add all the other ingredients
  • Store overnight in the fridge
  • Roll out to 2mm
  • Cut out a round disk of 10cm and bake in a stainless steel ring of 8cm
  • Bake for 8 min at 210°C

Red spraying mass

Ingredients

 

  • 200g cocoa butter
  • 20g white chocolate
  • Red 'Power Flowers' by IBC

Method

 

  • Heat all the ingredients to 35°C
  • Preheat the spray gun
  • Spray the mass over the frozen tartlet.
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