FRUIT TARTARE WITH MELON PARFAIT AND SUMMERY SAUCE
PLATED DESSERT
Difficulty level
PLATED DESSERT
Ingredients
| TENDER DESSERT | g 140 |
| liquid cream 35% fat | g 500 |
| JOYPASTE MELONE | g 45 |
Preparation
Beat all the ingredients at medium speed in a planetary mixer with a whisk attachment, until you obtain a slightly whipped mixture.
Pour into a sphere shaped silicone mould.
Put in the blast chiller at -30°C, then remove from mould and store the frozen dessert at -18°C.
Ingredients
| FRUTTAMIA GEL | g 60 |
| water | g 300 |
| sugar | g 150 |
| fresh fruit - diced | g 500 |
Preparation
Mix the dry ingredients and add them to the boiling hot water.
Stir with a whisk, then add the diced fresh fruit mix.
Place a steel ring onto a plate, then cast the fruit in and refrigerate.
Ingredients
| FRUTTAMIA GEL | g 70 |
| water - boiling hot | g 150 |
| sugar | g 300 |
| orange juice | g 400 |
| JOYPASTE VANIGLIA MADAGASCAR/BOURBON | g 4 |
Preparation
Mix the dry ingredients and add them to the boiling hot water.
Mix with a whisk, then combine orenge juice and JOYPASTE VANIGLIA MADAGASCAR/BOURBON.
Refrigerate.
Remove the steel ring, pour the summery sauce around the fruit tartare and place the melon parfait in the center.
Chef Executive, Pastry Chef and Chocolatier
