Fruity treats

Making the recipe

5/8 plates

Frozen puree without added sugar Pomegranate

Frozen puree without added sugar Melon

Ingrédients

Melon puree without added sugar* – 500g
Water – 55g
Granulated sugar – 85g
Glucose powder – 72g
Super neutrose – 2g

In a mixing bowl, mix the sugar, dextrose and super neutrose.
In a saucepan, add the water and the dry ingredients.
Heat for 1 minute to boil.
Leave it to rest for 8 hours in the fridge then add the Melon puree.
Mix well.
Pour it in one Pacojet bowl and freeze overnight.
Ingrédients

Pomegranate puree without added sugar* – 200g
White chocolate – 400g
Gelatin sheets – 6g
Glucose – 20g
Cream 35% fat – 400g

Soak the gelatin in cold water.
Put the white chocolate into a bowl.
In a saucepan, heat the Pomegranate puree with glucose. Add the soaked gelatin.
Pour this mixture onto the white chocolate.
After 1 minute, emulsify with a hand blender to obtain a smooth and shiny ganache.
Add the cream, mix again with a hand blender, until it’s nice and smooth.
Chill in the fridge for 8 hours before use, with a spatula soften the cream and it’s ready for piping.
Ingrédients

Melon puree without added sugar* – 110g
Granulated sugar – 45g
Egg yolks – 60g
Gelatin sheets – 3g
Butter – 75g
Lime zest and juice – 1

Soak the gelatin in cold water.
In a bain-marie, heat the Melon puree, sugar, egg yolks, lime zest and lime juice to 82°C.
Add soaked gelatin sheets.
Cool to 60°C, add the butter and mix with a hand blender.
Chill in the freezer for 6 to 8 hours.
Ingrédients

Frozen puree without added sugar Melon – 450g
Agar-agar – 4g
Brown sugar – 50g
Lime soda – 50g

In a saucepan, bring the puree, brown sugar and agar-agar to boil.
Pour the mixture into a bowl and leave it to cool in the fridge until it thickens.
Mix in a blender for 1 minute to obtain a smooth and shiny texture.
Add the lime soda and mix for another minute.
Put the mixture into a soft bottle ready for use.
Ingrédients

Pomegranate puree without added sugar*
(1 kg reduce to 500 g) – 15g
Sugar – 100g
White chocolate – 50g
Raspberry chocolate – 50g

In a saucepan, heat the reduced puree with the sugar and bring to boil.
Remove from the heat and add both chocolates.
Mix it on high speed with a whisk to obtain a homogeneous mix.
Spread on baking paper and put it into the dehydrator for 5 to 8 hours.
Finally, mix it in the blender until you get the crumb texture.
Ingrédients

Pomegranate puree without added sugar* – 145g
Granulated sugar – 160g
Melted butter – 80g
Flour T45 – 83g

Mix all the ingredients in the mixer to obtain a smooth texture.
Put the mixture in the fridge for 3 hours.
Preheat the oven to 160°C.
Bake the tuile on the silicon mould for 5 to 7 minutes.
When it’s cooked, you have 30 seconds to give the shape you want.

Nicolas LAMPAKIS

Nicolas Lampakis is a talented pastry chef, for bake with enormous patience and simplicity. He is also known for his creativity and expertise in premium pastry. He has worked in prestigious establishments, using classic techniques with modern innovations. His passion for the art of pastry is reflected in his elegant and refined creations.