Plated dessert with Red Prickly Pear, vanilla & fresh herbs

Making the recipe

For 6 desserts
“Stone 85” molds from SILIKOMART

Frozen puree without added sugar Red prickly pear

Ingrédients

Flour T55 – 100g
Butter – 35g
Baker’s yeast – 4.5g
Salt – 1.5g
Honey – 5g
Whole eggs – 95g

Melt the butter in a saucepan.
In the mixer bowl, fi tted with the paddle, mix the remaining
ingredients until the dough pulls together.
Add the melted butter and mix again until the dough falls away
from the sides of the bowl.
Leave to ferment at room temperature for 1 hour.
Mix for one minute using the beater, then set aside in the fridge.
The next day, pipe 1/3 of the dough into the “Stone 85” molds.
Leave to rise and then bake in an oven at 180°C until golden.
Turn out of the molds and leave to dry.
The next day, remove the excess to end up with a fl at base, then soak the babas.
Ingrédients

Red prickly pear puree, no added sugar Les vergers Boiron – 200g
Water – 800g
Sugar – 150g
Planifolia green (Koppert Cress) – 1/2
Apple blossom (Koppert Cress) – 6 branches
Zalotti blossom (Koppert Cress) – 5 branches
Scarlet cress (Koppert Cress) – 1 jar
Affilla cress (Koppert Cress) – 1 jar
Yka leaves (Koppert Cress) – 6 leaves

Make a syrup with the water and sugar.
Finely slice 1⁄2 green vanilla and add it to the syrup with the leaves of the remaining ingredients.
Leave to infuse for 10 minutes, then strain.
Ingrédients

Whole milk – 375g
Whipping cream 35% – 145g
Sugar – 25g
Round rice – 62.5g
Vanilla pod
Planifolia black (Koppert Cress) – 1
Kaffir lime (Koppert Cress) – 8 leaves
Whipping cream 35% – 100g

Heat the milk and cream together with the grated vanilla and
KAFFIR LIME leaves.
Add the rice and cook over low heat until the rice is cooked.
Once cooked, leave to cool, then add the whipped cream.
Set aside for the assembly.
Ingrédients

Red prickly pear puree, no added sugar Les vergers Boiron – 300g
Extra slow set pectin – 10g
Sugar – 100g
Glucose – 25g
Inverted sugar – 25g
Gelatin mass – 120g
Citric acid – 2g
Water – 5g

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

Water – 1000g
Sugar – 180g
Vanilla pod
Planifolia black (Koppert Cress) – 1/2
Yka leaves (Koppert Cress) – 6 leaves
Affilla cress (Koppert Cress) – 6 leaves
Shiso vert cress (Koppert Cress) – QS
Basil cress (Koppert Cress) – QS
Honny cress (Koppert Cress) – QS
Limon cress (Koppert Cress) – QS

Make a syrup using the water and sugar.
Add the thinly sliced vanilla and let it infuse for 30 minutes.
Then add the “YKA” leaves.
Let them infuse for 10 minutes, then strain and leave them to cool.
When the syrup is cool, add the microsprouts and blend so that the aromatic notes diff use and the syrup takes on a natural green color.
Strain and reserve for assembly.
Ingrédients

Red prickly pear puree, no added sugar Les vergers Boiron – 90g
Gelatin sheet – 1/2
Whipping cream 35% – 132.5g
White chocolate – 100g

Heat the red prickly pear puree and the cream together.
Soak the gelatin in cold water.
Pour the hot liquids over the white chocolate.
Add the soaked gelatin, blend using a hand blender and set aside in the fridge for 24 hours.
Ingrédients

Red prickly pear puree, no added sugar Les vergers Boiron – 200g
Glucose powder – 25g
Super neutrose – 3g
Caster sugar – 8g
Inverted sugar – 6g
Caster sugar – 80g
Water – 235g

Heat the water.
At 25°C, add the dextrose and inverted sugar.
At 45°C, add the sugar and super neutrose.
Cook at 84°C for 2 minutes.
Cool for 3 hours in the fridge.
Then, add the red prickly pear puree and blend.
Leave to mature for at least 4 hours in the fridge.
Place in a Pacojet bowl and freeze.
Set aside for the assembly.

Assembly

Using a 4.5 cm diameter cookie cutter, cut out the center of
the baba.
Gently heat the glaze, then glaze the babas.
Set the babas in the center of each plate and top with rice
pudding.
Fold in the ganache and pipe onto the baba.
Pacotize the sorbet and place a quenelle on top of the
ganache.
Decorate with “Rock chives”, “Borage cress”, “Vene cress”,
“Lupine cress”, “Affi lla cress” and “Zalotti blossom”
micro-sprouts.

Then pour the herbal juice into each plate

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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