Red fruit trio

Making the recipe

For 1 dessert

Frozen puree without added sugar Blackcurrant

Frozen puree without added sugar Raspberry

Frozen puree without added sugar White peach

FRUITY SPONGE

Ingrédients

Les vergers Boiron Blackcurrant puree – 75g
Egg white – 90g
Sugar – 75g
Powdered egg white – 5g
Ground almonds – 75g
T55 Flour – 15g

Using the whisk, beat the egg whites with the powdered egg
whites, then fold in the sugar to stiffen.
Slowly add the fruit puree.
Stir in the ground almonds and flour, mixing gently with a spatula.
Roll out the sponge onto a baking tray lined with baking
parchment.
Bake in a fan-assisted oven at 170°C for 12 to 15 minutes.
Remove from the oven onto a wire rack and set aside for the
assembly.
FRUIT BAVAROISE

Ingrédients

Les vergers Boiron Fruit puree – 250g
Egg yolk – 50g
Sugar – 30g
Gelatin mass – 55g
Whipped cream – 150g

(recipe to be made 3 times, for each of the 3 purees)

Heat the fruit puree in a pan.
Whisk the egg yolks with the sugar.
Combine the blanched yolks and fruit puree, then cook to
a custard-like consistency at 84°C.
Add the gelatin mass at the end of cooking, then cool the mix to 20°C.
Gently fold in the whipped cream and place immediately in the
Silikomart Tor 160 mould.

Assembly

Make the three Bavaroises in the following order:
white peach, redcurrant and raspberry, to obtain
a colour gradient.
Place in layers in the Silikomart Tor 160 mould, making
sure it sets in the fridge between each recipe.
Keep refrigerated.
Cut out the blackcurrant sponge using a 180mm round.
Remove the dessert from the mould and place
immediately on the blackcurrant sponge.

Corentin MAGNIN

With a passion for pastry making from an early age, Corentin Magnin launched his career at the age of 20 and soon became Head Pastry Chef at Maison Rostang.
After working as a trainer at UTEC Emerainville, he joined Les vergers Boiron in 2024 as French Head Chef.