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Rosa-Linde

This is one of the submitted recipes for the Boiron Pastry Challenge and was created by Leon Korevaar.About his dish, he says: "the freshness and tartness of the pomegranate harmonize perfectly with the raspberries and the cream and the crunchy base of the local speculaas. A delicious dessert."

Ingredients

400gsugar syrup
400gEgg yolk
1lpomegranate puree grenade
28gGelatine
140gWater
1500gWhipped cream

400gsugar syrup
400gEgg yolk
1lraspberry puree
28gGelatine
140gWater
1500gWhipped cream

Speculaas biscuit
1units.itemsEgg
1200gMoscovite powder
40gSpeculaas spices

Preparation

  1. Cook the sugar syrup.
  2. Whisk the egg yolk and slowly add the sugar syrup.
  3. Warm the puree.
  4. Soak the gelatin in water and let it set.
  5. Heat the gelatin to 50°C.
  6. Add the gelatin to the puree.
  7. Add the puree to the whipped egg yolk and sugar syrup mixture (pâte à bombe).
  8. Add the whipped cream.

  1. Make speculaas biscuit, bake &

  1. Use silicone mold shape cloud 120.
  2. Fill halfway with filling 1 and the other half with filling 2 on top.
  3. Finish with the baked speculaas biscuit, then place in the freezer.

  1. Finish with pistachios, edible 3D Parmesan leaf, pomegranate seeds, and an orange physalis.