Flower Power
Chocolate Friand
100 g ground almonds
50 g flour
20 g Cacao Barry® cocoa powder Extra Brute
200 g cane sugar
180 g egg whites
170 g butter
20 g agave syrup
6 drops of natural geranium essence
- Mix together ground almonds, flour and cocoa powder.
- Whip up egg whites with cane sugar in three times and fold into dry ingredients.
- Add melted butter and agave syrup, and fold into previous mixture together with geranium essence.
- Pipe 30 g into silicon moulds and add 5 g of G-nial ganache to centre.
- Bake at 180°C for 8-10 minutes.
G-Nial Ganache
34 g liquid cream
6 g Trimoline® (invert sugar)
1.4 g glucose
30 g Cacao Barry® Or Noir™ dark chocolate G-Nial 70% cocoa
5 g butter (butter fat)
0.5 g invertase
- Mix together cream, Trimoline®, glucose and butter, and heat up to 85°C.
- Pour over G-Nial chocolate in three stages.
- Leave to cool and add 5 g of ganache to Friand before baking.
Alunga™ Chocolate Mousse
300 g cream (35%)
160 g Cacao Barry® milk chocolate couverture Alunga™ 41% cocoa
30 g Cacao Barry® Or Noir™ dark chocolate G-Nial 70% cocoa
2 g Pro Espuma
1 g tonka beans
- Mix together cream and tonka beans, and heat up to 60°C.
- Melt chocolate in cream mixture, add Pro Espuma and homogenise.
- Cool in freezer until firm, whip and pipe on top of baked Friand.
Blueberry Cookie
50 g rice flour
27 g flour
50 g starch
Pinch of salt
25 g icing sugar
5 g freeze-dried blueberry powder
50 g Fruit'Purée Calamansi Capfruit
40 g Fruit'Purée Blueberry Capfruit
85 g water
20 g egg yolks
5 g vegetable oil
400 g clarified butter
- Mix together all dry ingredients.
- Make well, and incorporate Fruit'Purée Calamansi Capfruit, Fruit'Purée Blueberry Capfruit, water, egg yolks and oil. Mix into smooth dough.
- Heat up clarified butter to 140-150°C in a pan and fry flower cookies with special flower-shaped utensil.
Blueberry Jelly
80 g Fruit'Purée Blueberry Capfruit
10 g Lemon juice
100 g red berry juice
5 g gelatine leaves
3 drops natural geranium essence
- Mix together and heat Fruit'Purée Blueberry Capfruit and juices.
- Dissolve soaked gelatine leaves and add geranium essence.
- Pour into silicon moulds and leave to cool.
Vanilla Ice Cream
170 g cream
170 g milk
25 g milk powder
60 g egg yolk
40 g Trimoline® (invert sugar)
½ vanilla bean
25 g sugar
2 g stab 2000 (ice cream stabiliser)
3 drops of natural geranium essence
- Make creme anglaise with milk, cream, milk powder, Trimoline®, vanilla and egg yolks 'à la nappe'.
- Add sugar, stabiliser and geranium essence, and leave to cool.
- Make freeze-roll ice cream 'à la minute' and serve.
Chocolate Ice Cream
160 g milk
50 g cream
9 g milk powder
15 g atomised glucose
10 g Trimoline® (invert sugar)
1 pinch of vanilla grains
10 g sugar
1 g stab 2000 (ice cream stabiliser)
45 g Cacao Barry® Or Noir™ dark chocolate G-Nial 70% cocoa
- Mix together and heat milk, cream, milk powder, glucose and vanilla.
- Mix together stabiliser and sugar, and add to milk mixture.
- Pour over chocolate and leave to cool.
- When cool, use as decoration for freeze-roll ice cream.
Bricelets
125 g flour
125 g cream
16 g butter (melted)
100 g icing sugar
70 g white wine
10 g kirsch
1 pinch of vanilla
- Mix together all dry ingredients.
- Make well, and incorporate cream, butter, white wine and Kirsch. Mix into smooth dough.
- Bake bricelets with traditional bricelet iron.
- Add bricelet pieces while making freeze-roll ice cream.
Finishing and assembly:
- Pipe drops of Alunga™ Milk Chocolate Mousse on baked Chocolate Friand.
- Add Blueberry Jelly to the centre, and place Blueberry Cookie on top.
- Produce freeze-roll Vanilla Ice Cream 'à la minute' filled with Bricelet pieces and freeze-dried blueberry powder. Place on top of flower-shaped Blueberry Cookie.
- Decorate and preserve in 'Snack to Go' box.
- Enjoy Swiss Flower Power.