Éclair, Tahitiensis vanilla cream cheese and blueberry mousse
DOSES FOR: 15 porzioni
Recipe by Pastry Chef Alessandro Rossetti
ingrediants
300 g Ravifruit blueberry purée
4 g Sosa Agar Agar
50 g Fresh blueberries
preparation
Combine all cold ingredients in a pan then slowly bring to the boil.
Pour into a container and allow to form a gel.
Mix until smooth and velvety.
details
Store for up to 3 days at +4° C.
Recommended amount: 15 g per portion.
Freezable.
ingrediants
80 g UHT whole milk
400 g Elle&Vire Original American Cream Cheese
65 g MonS organic natural yoghurt
90 g Caster sugar
8 g Sosa bovine gelatine powder
40 g Hydration water
292 g Elle&Vire Excellence 35% cream
5 g Norohy Tahiti Vanilla
preparation
With the help of a stand mixer, combine the cream cheese, sugar and vanilla.
Heat the milk and melt the rehydrated gelatine in with the weight of water.
Add the hot milk to the mixture in the stand mixer.
Semi-whip the cream and add it to the main mixture at 26° C.
Add into the Eclairs and blast chill.
details
Store for up to 3 days at +4° C.
Recommended amount: 30 g per portion,
Freezable.
ingrediants
1000 g Ravifruit blueberry purée
80 g Fresh egg whites
4 g Sosa Albumen powder
130 g Caster sugar
25 g Water for meringues
26 g Sosa bovine gelatine powder
130 g Hydration water
500 g Elle&Vire Excellence 35% cream
preparation
Whip the cream in a stand mixer at a medium and constant speed then store at +4° C.
Prepare a sugar syrup with the water.
Once the syrup has reached 110° C, start whipping the egg whites together with the albumen.
Pour the syrup heated to 121° C over the egg whites then whip at medium speed until reaching 40° C.
Heat half the purée to 50° C. Melt the hydrated gelatine in the mixture then combine with the remaining cold purée.
Lighten with the meringue at 35–40° C and finish off with the semi-whipped cream.
Pour into moulds and blast chill at -18° C.
details
Store for up to 3 days at +4° C.
Recommended amount: 20 g per portion.
Freezable.
ingrediants
300 g Valrhona Neutral Glaze – Absolu Cristal
35 g Water
preparation
Combine the two ingredients in a saucepan and bring to the boil.
Mix with an immersion blender then spray onto the frozen cheesecakes at 80° C.
details
Store at +4° C.
Recommended quantity: to taste.
Assembly and finishing
Pour the gel into the cavity of the La Rose Noire Eclair tartlet. Adorn with dollops of the Cream Cheese mixture. Lay the blueberry mousse balls on top and decorate with the gel and fresh blueberries.