Orgeat, Bavaroise, Mûres, Fraise-Menthe

1 - Strawberry mint gelée

Boiron Strawberry Mint Puree

250 g

Gelatine leaves

5 g

Diced Strawberries

125 g

Supreme of grapefruit (diced)

50 g

Boiron IQF Blackberries

25 g

Plunge the gelatine in cold water. Heat 1/3 of the fruit puree and incorporate it with the gelatine. When dissolved, add the rest of the puree and the diced fruit. Cast the mixture into glass cups and place them in a refrigerator.

2 - Strawberry mint bavarois

35% fat cream

60 g

Fresh egg yolks

35 g

Caster sugar

10 g

Gelatine leaves

8 g

35% fat cream

140 g

Boiron Strawberry Mint Puree

250 g

Plunge the gelatine in cold water to soften. Make an English cream by bringing the cream (60 g) to the boil. Blanch the egg yolks with the sugar. Pour the cream into the mixture and heat it until 85°C. Incorporate the gelatine and place in the refrigerator. Whip the rest of the cream (140g). Once the English cream has cooled down (but is still supple), incorporate the fruit puree (at room temperature) with the whipped cream. Cast on the strawberry gelée and place in a refrigerator.

3 - Orgeat Cream

Heavy cream, whipped

125 g

Orgeat syrup

20 g

Whip the cream, incorporate the Orgeat syrup. Keep in the refrigerator until the assembling.