- Vanilla vegetable & fruit ratatouille
- Whipped vanilla-mascarpone ganache
- Light Dulcey Ganache
- Fresh raspberries
- Carrot-passion fruit-celery sorbet
Vegetable & fruit ratatouille
- Cucumber brunoise - 6 mm 50 g
- Pineapple brunoise - 6 mm 50 g
- Green pepper brunoise 6 mm 30 g
- Courgette brunoise - 6 mm 50 g
- 26º B syrup 300 g
- Vanilla pod 1 piece
- Lemon juice /
Boil the syrup with the grated vanilla, set aside to cool.
Place the finely diced green pepper and courgette in a pan.
Pour the cold syrup and leave to stand for 2 to 3 hours.
Strain thoroughly before serving and mix in the pineapple juice and cucumber - stir gently. Add a pinch of salt flower.
Light Dulcey ganache
- Mineral water 40 g
- Goat's milk 75 g
- Dulcey Chocolate 32% 225 g
- Gelatine powder 210 blooms 20 + H2O 4 g
- Frothy cream 250 g
Create an emulsion with melted chocolate and boiled milk with water.
Melt the hydrated gelatine and pour over the frothy cream.
Mould in a "cocotte".
Sprinkle with freshly sliced raspberries and Dulcey shortbread biscuit.
Whipped vanilla-mascarpone ganache
- Cream 225 g
- Mascarpone 80 g
- Sugar 25 g
- Gelatine powder 0.5 g
- Vanilla pod ½ piece
Bring the cream to a boil, with the vanilla and sugar.
Once tempered, mix with melted gelatine then with the mascarpone.
Set aside for 24 hours and whip just before serving.
Spread over the fresh raspberries.
Recomposed Dulcey Breton shortbread
- Breton Shortbread crumbs 285 g
- Natural almond paste 150 g
- Clarified butter 35 g
- Gold flakes 30 g
- Dulcey Chocolate 100 g
- Fleur de sel of Camargue 4 g
Mix the butter and the almond paste then finish with the melted covering chocolate, gold and biscuits flakes and salt.
Spread over the raspberries.
Breton shortbread biscuit
- Egg yolks 160 g
- Brown sugar 120 g
- Crystal sugar 200 g
- Light flour 450 g
- Yeast 15 g
- Impulsateur 4 g
- Butter 320 g
Proceed as usual. Bake the crunchy biscuit thoroughly then break into rough crumbs.
Carrot-passion fruit-celery sorbet
- Carrot juice 300 g
- Celery juice 50 g
- Passion fruit puree 100 g
- Mineral water 365 g
- Dextrose 125 g
- Celery salt 5 g
- Sichuan pepper 2 g
- Sorbet stabilising agent 5 g
- Milk powder 0% 10 g
- Cinnamon powder 1 g
Proceed as usual for a sorbet: prepare the syrup, leave to settle, mix, blender.