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:
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- Makes:
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Recipe for 8 cakes
muesli crunch (ring with 12 cm diameter)
Ingredients: muesli crunch (ring with 12 cm diameter)
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3.5 ozFlakes of 6 grains
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2.6 oz
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1.4 ozpuffed spelt flakes
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0.9 ozSesame seeds
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1.4 ozdried apricots
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0.3 grground cinnamon
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4.1 ozagave syrup
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0.4 ozcoconut oil
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0.4 ozwater
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)
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2.8 ozPure roasted almond paste
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7.1 ozmuesli crunch
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7.7 grsalt
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1.4 ozclarified 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
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8.8 ozwater
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3.5 ozsugar
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1.8 ozpeach liqueur
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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)
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3.2 ozwhite peach puree
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0.8 ozsugar
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0.2 ozlime juice
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1.1 ozinverted sugar syrup
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7.8 ozdiced peach
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3.1 grlime zest
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0.5 ozgelatine 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)
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1.1 lbwater
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1.1 ozjasmine tea
Preparation: jasmine tea mousse (10cm diameter silicone mould)
- Leave to infuse in the fridge overnight.
Ingredients: jasmine tea mousse (10cm diameter silicone mould)
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5.3 ozbrewed jasmine tea
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1.0 ozgelatine mass
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10.6 ozsemi-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
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0.1 ozwhite colouring
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
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White chocolate slabs
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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.
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