Pâtisserie

Almond tart with Opalys 33%, Cream cheese and blueberries

5j recipe

DOSES FOR: 15 porzioni

Recipe by pastry chef Alessandro Rossetti

Almond tart with Opalys 33%, Cream cheese and blueberries
5j recipe
ingredients

150 g Water

4 g Sosa gold gelatine of bovine origin

20 g Water for Rehydration for gelatine

275 g Opalys 33% Valrhona Couverture

150 g Elle&Vire Cream 35% Mg Excellence

150 g Elle&Vire American Cream cheese 34.1% Mg

5 g Tahiti Norohy vanilla bean

preparation

Hydrate the gelatine in the 20 grams of water.

Heat the greater weight of water with the scored vanilla and bring to a boil.

Add the rehydrated gelatine to the hot liquid and pour over the melted couverture then mix until the perfect texture is achieved.

Add the cold liquid cream and American cream cheese.

Mix to perfect the structure then leave to crystallise overnight at +4° C.

details

Store for up to 4 days at +4° C or freeze.

Recommended serving size 45 grams.

ingredients

300g Blueberry puree Ravifruit
50g Water
50g Sugar
20g Gelcrem cold Sosa

preparation

Pour the blueberry puree into a bowl then add the water.

Mix the sugar with the Gelcrem and sprinkle it over the blueberry puree.

Mix your ingredients till you reach a smooth and silky texture.

details

Store for up to 7 days at +4° C or freeze.

Recommended serving size 10 grams.

ingredients

100 g Ravifruit blueberry purée

5 g Sosa 40De glucose syrup

3 g Sosa gold gelatine of bovine origin

15 g Water for Rehydration

135 g Valrhona Raspberry Inspiration couverture

200 g Elle&Vire Cream 35% Mg Excellence

preparation

Rehydrate the gelatine with water.

Heat the blueberry pulp with the glucose to 50° C the add the rehydrated gelatine.

Gradually pour over the melted couverture then mix until the perfect structure is achieved.

Add the very cold liquid cream and mix again.

Pour the cream into the spherical moulds and blast chill at -18° C.

details

Store for up to 3 days at +4° C or 7 days at -18° C.

Recommended serving size 15 grams.

Assembly and finishing

Pour 15 grams of jelly into the cavity of La Rose Noire almond tart.

Pipe the cream cheese and place the blueberry cream sphere on top.

Decorate the tartlet with a petal nozzle and finish with crunchy Valrhona Raspberry Inspiration pearls.