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Makes 24 desserts
Recipe Step by Step
Step01
Almond Inspiration Cream
965g Whole UHT milk
645g UHT cream 35%
3 Vanilla pods
30g Caster sugar
10g Pectin X58
340g INSPIRATION AMANDE
Heat the milk, the cream and the vanilla pods. At 120°F (50°C), add the pre-mixed sugar and pectin X58. Bring to the boil. Gradually pour onto the melted Almond Inspiration. Immediately mix using an electric mixer to make a perfect emulsion. Pour out at 120°F (50°C). This jelly cannot be frozen.
Step02
Strawberry Confit
140g Strawberry pulp
30g Raspberry pulp
10g Caster sugar
1g Pectin NH
1g Lemon juice
Heat the pulps together to 105°F (40°C) then add the caster sugar-pectin mix. Briefly bring to the boil and add the lemon juice. Store in the refrigerator.
Step03
Strawberry Marmalade
340g Strawberries
160g Strawberry Confit
Mix the confit with the finely cubed strawberries.
Step04
Almond Inspiration And Éclat D’Or Clusters
180g INSPIRATION AMANDE
120g ECLAT D'OR
3g Fleur de sel
Mix the tempered Almond Inspiration with the Éclat d’Or and fleur de sel.
Assembly and finishing
Prepare then pour out the Almond Inspiration cream. Store in the refrigerator for a few hours.
Put the strawberry marmalade in place, then sprinkle with clusters.Alter your recipe to suit the season: Why not swap the strawberries for pineapple or apple? Just don’t forget to adjust the quantities!