Acai Bowl Style Dessert

- A recipe by Thibault MARCHAND

Making the recipe

For 8 people

IQF frozen fruit Red fruits

Frozen puree without added sugar Acaï

Coconut cream without added sugar

Frozen puree without added sugar Red fruits

BANANA SPONGE CAKE

Ingrédients

Whole eggs – 35 g
Caster sugar – 85 g
Whole milk – 20 g
Banana – 85 g
Oat flakes – 150 g
Flour T45 – 85 g
Baking powder – 3 g
Melted butter – 15 g

Mix the eggs and milk in the mixer, using the whisk.
Add the dry ingredients and mix.
Replace the whisk with the paddle.
Add the chopped banana and mix.
Next, add the melted butter and oat flakes.
Bake in a ventilated oven at 175°C.
Use a round cutter, 16 cm in diameter, to cut the sponge cake.
Set aside for the assembly.
ACAI CREMEUX

Ingrédients

Frozen puree without added sugar Açaï – 200 g
Water – 60 g
Caster sugar – 60 g
NH Pectin – 4 g
Cornflour – 12 g
Butter – 40 g

Heat the acai puree without added sugar with the water in a pan.
Mix all the dry ingredients together in a mixing bowl.
Sprinkle the dry ingredients over the hot liquid and bring to the boil for 2 minutes.
Off the heat, at 45°C, add the butter and mix with a hand blender.
Pour into a round mould and freeze.
Set aside for the assembly.
RED FRUIT COMPOTE

Ingrédients

Frozen puree without added sugar Red fruit – 150 g
IQF frozen fruit Red fruits – SQ
Sugar – 40 g
Water – 80 g
Gelatin powder – 5 g
Water – 25 g

Soak the gelatin powder in water and leave in the fridge for 15 minutes.
Make a syrup with the water and sugar.
Add the red fruit puree without added sugar.
Then add the gelatin mass and mix until it melts.
Use the 16 cm diameter round with the banana sponge cake inside.
Spread the IQF red fruit into the round, on top of the sponge cake, then add the warm mix on top.
Freeze and set aside for the assembly.
FROMAGE BLANC MOUSSE

Ingrédients

Double cream 35% – 150 g
Caster sugar – 30 g
Gelatin powder – 3 g
Water – 15 g
Fromage blanc – 150 g

Soak the gelatin powder in water and leave in the fridge for 15 minutes.
Beat the cream with the sugar.
Add the melted gelatin mass to the fromage blanc, mix rapidly.
Blend in the whipped cream.
Set aside for the assembly.
WHIPPED COCONUT GANACHE

Ingrédients

Frozen puree without added sugar Coconut cream – 250 g
Gelatin sheet – 1
White chocolate – 40 g
Whipping cream 35% – 125 g

Soak the gelatin sheet in cold water.
Heat the coconut cream with the cream, without boiling.
Take off the heat, add the soaked gelatin and white chocolate.
Mix with a hand blender and set aside in the fridge for 24 hours.

ASSEMBLY

Use the Silikomart “IO & TO” mould.
Pour in some of the fromage blanc mousse, then place the acai cremeux insert on top.
Add the rest of the fromage blanc mousse and insert the sponge cake with the red fruit compote.
Press to remove any surplus mousse and smooth over.
Freeze.
Prepare one white flocking mix and one purple flocking mix.
Remove from the mould and spray the dessert, partly with white flocking and partly with purple flocking.
Then pipe the whipped coconut ganache around the dessert.
Decorate with fresh red fruits and a few Koppert Cress micro-shoots.

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.

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