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Cairn stones - David Pasquiet

Cairn stones

Caramelized mango

   1 fresh mango Alphonso
25g butter
25g sugar


1. Cut Brunoise of fresh mango.
2. Caramelize with the butter and sugar.
3. Fill the silicone moulds with 15 gr of mango Brunoise, 1/3 of the mould.
4. Place in shock freezer.

Rice pudding

400g milk
  75g round-grain rice 
  20g sugar
     1 Zest of lime
     2 tablespoons passionfuit pulp
  50g quark
     1 sheet of gelatine


1. Boil the milk and add the rice.
2. Mix and cook with Hotmix for 20 minutes at 97°C.
3. After cooking, add the sheet of gelatine and the sugar, lime zest and 2 tablespoons of passion fruit pulp mixture.
4. At 40 °C, add the quark.
5. Finish filling the silicone mould and return it to the shock freezer.

Or Noir mousse

110g milk
200g Or Noir
200g whipped cream
     1 sheet of gelatine


1. Boil the milk.
2. Remove from heat.
3. Add the softened gelatine sheet.
4. Pour onto the Or Noir couverture.
5. Carefully add the whipped cream.

Cashew nut crumble

  90g flour
  15g cocoa
100g chopped cashew nuts
100g brown sugar
100g butter
    1g fleur de sel


1. Mix all of the ingredients and mix by hand.
2. Cook for 15 minutes at 200°C.

Chocolate sherbet

0.9l water
250g sugar
25g glucose
75g powdered cocoa
7.5g Dextrose
200g Cacao Barry Cuba couverture 70%


1. Cook the water, glucose, dextrose, cacao and sugar for 2 minutes.
2. Remove from heat.
3. Add the cuba, mix.
4. Strain.
5. Freeze.
6. Pacojet just before serving. 



1. Pour the Or Noir into the (large) silicone mould.
2. Fill 1/3 of the mould with the Or Noir mousse.
3. Insert the mango and frozen rice pudding form.
4. Finish with the Or Noir mousse.
5. Place in shock freezer.
6. After 10 minutes remove from the mould and dab with titanium dioxide using a sponge.

Chocolate espuma

160g milk
40g cream
10g milk chocolate
40g dark chocolate


1. Cook the zest and milk, leave it to infuse for 20 minutes.
2. Strain.
3. Boil with the cream, add the milk and dark chocolate.
4. Mix. Pour into the siphon, use 2 capsules.  

Mango consommé

300g mango
    8g sugar
  30g white wine
  15g lemon juice
     1 lemon zest
  1/8 vanilla piece
     1 piece green cardamom


1. Boil for 15 minutes at 60 watts.
2. Strain with muslin.