Blackcurrant and raspberry coulis

125g blackcurrant purée
125g raspberry purée
10g lime purée
25g sugar
5g gelatine

METHOD. Soak the gelatine in cold water. Heat the fruit purées with the sugar to 50°C. Add the gelatine. Pour into a round mould of 14 cm and freeze.

Blueberry and raspberry crémeux

40g blueberry purée
40g raspberry purée
10g lime purée
25g egg yolk
30g whole egg
25g sugar
30g butter
2g gelatine

METHOD. Soak the gelatine in cold water. Heat the fruit purées, whole egg, egg yolk and sugar to 83°C. Add the gelatine and cool down to 38°C. Add the butter (at room temperature) and mix. Pour on top of the coulis and freeze.

Vanilla mousse

200g cream 35%
4 vanilla pods
60g egg yolk
115g sugar
13g gelatine
750g cream 35%

METHOD. Soak the gelatine in cold water. Boil the cream (200g) with the vanilla pods. Add the egg yolk and sugar. Heat to 83°C. Cool the mixture down by pouring the anglaise through a chinois into a bowl. Add the gelatine. Cool down to 38°C. Whisk the cream (750g) and add to the anglaise. Pour the mousse into a round mould of 16cm. Gently press the frozen crémeux and coulis into the mousse.

Almond streusel

75g butter
50g brown sugar
75g almond powder
75g flour
90g chopped almonds
1 vanilla pod

METHOD. Blend all the ingredients in a stand mixer. Roll out to 4 mm between two baking sheets. Cut out a round disk of 14 cm. Bake in a stainless steel ring for 20 min at 160°C.

Almond moelleux

65g whole egg
25g egg yolk
90g sugar
110g almond powder
25g flour
1 vanilla pod
55g melted butter
40g egg white
40g sugar
40g blackcurrants

METHOD. Whisk the egg white and sugar (40g) together. Mix the whole egg, egg yolk, sugar (90g), almond powder, flour and vanilla pod. Add the melted butter. Add the meringue. Pour over the almond streusel. Divide the blackcurrants over the mixture. Bake for 25 min at 180°C.

White glaze

300g sugar
300g glycose syrup
150g water
200g sweetened, condensed milk
120g gelatine mass
300g white chocolate
QS white “Power Flowers” by IBC

METHOD. Boil the water, sugar and glucose syrup. Add the gelatine mass and sweetened condensed milk. Pour over the chocolate. Add the Power Flowers. Mix and cool down in the fridge for 24 hours. Use at 35°C.

White Forest
White Forest
White Forest
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