Almond tart with Opalys 33%, Cream cheese and blueberries
DOSES FOR: 15 porzioni
Recipe by pastry chef Alessandro Rossetti
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
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.
Store for up to 4 days at +4° C or freeze.
Recommended serving size 45 grams.
300g Blueberry puree Ravifruit
20g Gelcrem cold Sosa
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.
Store for up to 7 days at +4° C or freeze.
Recommended serving size 10 grams.
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
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.
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.