Individual Red Prickly Pear, raspberry & tarragon cakes

Making the recipe

For 12 to 14 pieces
Insert mold “globe 26″ SILIKOMART
Assembly mold ” stone 85″ SILIKOMART

Frozen puree without added sugar Les vergers Boiron Red prickly pear

Frozen puree without added sugar Les vergers Boiron Raspberry

Frozen puree without added sugar Les vergers Boiron Lemon

Ingredients

IQF Fruits Whole Raspberry Willamette – 250 g
Caster sugar – 20 g
NH pectin – 2 g
Fresh tarragon – 10 g

Heat the IQF raspberries with a dash of water in a saucepan.
Mix the dry ingredients together.
Finely chop the tarragon.
Incorporate the powders over the hot raspberries.
Cook for 2 minutes.
Add the tarragon, fi ll the “Globe 26” molds halfway and freeze.
Ingredients

Frozen puree without added sugar Red prickly pear – 250 g
Frozen puree without added sugar Lemon – 7,5 g
Water – 75 g
Caster sugar – 95 g
NH pectin – 5 g
Cornflour – 16 g
Butter – 50 g

In a saucepan, heat the purees with the water.
Mix the dry ingredients together.
Sprinkle the powders into the hot mix and boil for 2 minutes.
Off the heat, at 45°C, add the butter and mix with a hand blender.
Set aside 250 g of the cremeux in the fridge the mousse recipe.
With the rest of the mousse, fi ll the “Globe 26” molds and freeze.
Ingredients

Butter – 100 g
Brown suger – 100 g
Almond powder – 100 g
Flour – 100 g
Vanilla powder – 5 g

Mix all the ingredients together in the bowl of the mixer using the paddle.
As soon as the crumble texture forms, stop mixing.
Set aside in the fridge for 30 minutes.
Using a spoon, place some crumble in 7.5 cm diameter rounds and press down lightly.
Remove the rounds and bake at 175°C until golden.
Let cool and set aside for assembly.
Ingredients

Cremeux – 250 g
Gelatin sheet – 1
Whipping cream 35% – 250 g

Soak the gelatin sheet in cold water.
Smooth the cremeux.
Melt the gelatin then incorporate it into the cremeux while mixing quickly.
Then add the whipped cream.
Set aside for the assembly.
Ingredients

Frozen puree without added sugar Red prickly pear – 100 g
Water – 20 g
Caster sugar – 50 g
Agar agar – 2 g

In a saucepan, heat the red prickly pear puree with the water.
Mix the dry ingredients together.
Pour the powders over the hot liquid and boil for 2 minutes.
Let cool briefl y.
Pour the mix delicately onto a silicone mat and freeze.
Set aside for the assembly.
Ingredients

Egg whites – 160 g
Egg yolks – 60 g
Caster sugar – 125 g
Flour T45 – 30 g
Fresh tarragon – 90 g

Put all the ingredients in a tall container and blend with a hand blender.
Strain and pour into a siphon.
Add two rounds of gas and set aside in the fridge for 1 hour.
Using a knife, partially pierce cardboard cups.
Spray the mix 1/3 of the way up the cup and cook in a microwave oven for 30 to 45 seconds.
Then turn the cups out onto a wire rack overnight.
Ingredients

Frozen puree without added sugar Red prickly pear puree – 300 g
Extra slow set pectin – 10 g
Sugar – 100 g
Glucose – 25 g
Inverted sugar – 20 g
Gelatin mass – 120 g
Citric acid – 5 g
Water – 5 g

Heat the red prickly pear puree.
Add the glucose and inverted sugar.
Mix the sugar and the pectin together and fold them into the hot mix.
Boil the mix.
Add the gelatin mass and the water/acid solution.
Blend using a hand blender and set aside in the fridge.

Thibault MARCHAND

Thibault Marchand, a renowned pastry chef with a passion for challenges, has made his mark on the world of patisserie with his exceptional skills and competitive spirit.
With no less than 15 competitions under his belt at just 30 years old, Thibault Marchand loves a challenge, and is known for his determination and perfectionism.