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:
-
- Makes:
-
Recipe for 8 cakes
muesli crunch (ring with 12 cm diameter)
Ingredients: muesli crunch (ring with 12 cm diameter)
-
100 gFlakes of 6 grains
-
75 g
-
40 gpuffed spelt flakes
-
25 gSesame seeds
-
40 gdried apricots
-
0.02 gground cinnamon
-
115 gagave syrup
-
12 gcoconut oil
-
12 gwater
Preparation: 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
Ingredients: muesli crunch (ring with 12 cm diameter)
-
80 gPure roasted almond paste
-
200 gmuesli crunch
-
0.5 gsalt
-
40 gclarified butter
Preparation: 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
Ingredients: osmotized peach
-
250 gwater
-
100 gsugar
-
50 gpeach liqueur
-
1 spoon(s)peach(es)
Preparation: 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)
Ingredients: peach compote (ring with 8.5 cm diameter)
-
90 gwhite peach puree
-
24 gsugar
-
7 glime juice
-
30 ginverted sugar syrup
-
220 gdiced peach
-
0.2 glime zest
-
15 ggelatine mass
Preparation: 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)
Ingredients: jasmine tea mousse (10cm diameter silicone mould)
-
500 gwater
-
30 gjasmine tea
Preparation: jasmine tea mousse (10cm diameter silicone mould)
- Leave to infuse in the fridge overnight.
Ingredients: jasmine tea mousse (10cm diameter silicone mould)
-
150 gbrewed jasmine tea
-
27 ggelatine mass
-
300 gsemi-whipped cream
Preparation: 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
Ingredients: white paint
Preparation: 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
Ingredients: other
-
White chocolate slabs
-
jasmine flowers and elderflower
Preparation: 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.
Comments