Dandelion

Delicious contrasting flavours enclosed in a delicate container that looks like a small, graceful flower embellished with the shiny touch of a silver leaf.

COMPOSITION

• Recomposed crumble
• Cheese mousse
• Glaze

RECOMPOSED CRUMBLE

INGREDIENTS:

• butter 100 g
• sugar 100 g
• walnuts 100 g
• weak flour 100 g
• gold chocolate 200 g
• cinnamon 1 g
• nutmeg 1 g

INSTRUCTIONS

Quickly blend the sugar with the walnuts and then quickly mix in the soft butter and flour. Bake at 170°C.
Once cooled, add the melted gold chocolate, nutmeg and cinnamon. Press into the savarin mould. Allow to crystallize and then fill the cavity with raspberry jam.

CHEESE MOUSSE

INGREDIENTS

• fresh whole milk 171 g
• gelatin 200 bloom 8 g
• water 48 g
• white chocolate 35% 180 g
• fresh cream 35% 355 g
• Philadelphia cream cheese 250 g
• vanilla pod 1 g

INSTRUCTIONS

Prepare a ganache by rehydrating the gelatin and melting the white chocolate in warm milk. Whip the cream with the vanilla pod, adding the cheese a little at a time. Combine the two mixes and fill the mould.
Place in a blast freezer to lower the temperature and then glaze.

GLAZE

INGREDIENTS

• sugar 410 g
• milk 430 g
• dextrose 160 g
• glucose syrup 140 g
• inverted sugar 100 g
• gelatin 200 bloom 20 g
• water for gelatin 120 g
• dry milk 20 g
• cocoa butter 200 g
• dioxide colouring as needed

INSTRUCTIONS

Cook the first five ingredients at 104°C. Pour the mixture over the cocoa butter, rehydrated gelatin and dioxide colouring. Leave to rest for one night.

Fill the cavity of the recomposed crumble with raspberry jam.

Place the cheese mousse in the mould.

Remove the mousse from the mould once it has solidified.

Place the balls of mousse on a stick and glaze.

Position the balls on the crumble with jam.

Place a white chocolate clover on each.

Decorate the clover with dewdrops.

Complete with a food-grade silver leaf.