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Creation Jean-Michel Perruchon - School Bellouet

1 - Red fruit gellified coulis

	Boiron Fruit of the Forest and Red Fruit		500 g
	Sugar		150 g
	Gelatine		5 sheets (10 g)

In the puree, add the melted gelatine previously softened in cold water. Add the caster sugar, pour the discs into 2 cm flexipans, in a diameter that is smaller than the assembly circles and cool rapidly in the freezer.

2 - White chocolate mousse

	Ivory couverture		400 g
	Whipping cream		130 g
	Egg yolk		65 g
	Icing sugar		65 g
	Whipped cream		650 g
	Gelatine		5 sheets (10 g)

Make a chocolate cream with the couverture and the whipping cream. In a bain marie, poach the egg yolk and icing sugar at 90°C and whip the mixture until completely cool. Add the softened melted gelatine, add the chocolate cream cooled to 30-35°C. At the end, add the whipped cream.

3 - Forest fruit punch

	Boiron Fruit of the Forest and Red Fruit		200 g
	Syrup at 30°C		150 g
	Water		25 g

4 - Light almond sponge

Equal mix

300g

	·	ground almonds 150 g
	·	icing sugar 150 g

	Eggs		125 g
	Egg yolk		80 g
	Egg white		275 g
	Sugar		100 g
	Flour		120 g

Mix the equal mix of ground almonds and the icing sugar, the eggs and egg yolk, then add shesiered flour and the stiffly beaten egg white. Pipe using a n°9 pipe and bake in ventilated oven at 180°C for approximately 15 minutes.