Blackberry rue violet almond

Jurgen Koens - Pastryclub

Ingrediënten

Blackberry purée with rue

1 kg sweet, ripe Prestige blackberries
8.5 g rue
7 g violet leaves
25 g dextrose

Black almond biscuits

20 g almond meal
10 g black pearl cacaopoeder (zwart)
90 g flour
1 g lemon zest
60 g egg white
0.5 g salt
100 g sugar
40 g egg yolk
10 g olive oil
12 g Cacoa Nibs XS
sugar

Violet lime cream

90 g lime juice
410 g cream
120 g egg yolk
90 g sugar
5 g violet leaves
5 g gelatine + 25 g cold water

Blackberry rue mousse

180 g whipping cream 40%
20 g egg white
10 g sugar
200 g blackberry purée with rue
25 g sugar
4 g gelatine + 20 g cold water
100 g Mirror Glaze
5 g beet juice

Violet crumble

10 g violet candy
100 g freeze-dried yoghurt pieces

Blackberry meringue

100 g blackberry purée with rue
5 g cabernet sauvignon vinegar
140 g Silvia powder
2 g Albumin

Bereiding

Blackberry purée with rue

Mix all the ingredients and blend until completely smooth.
Sieve and cool in the refrigerator right away.

Black almond biscuits

Mix the almond meal, cacao powder, flour and zest.
Whip the egg white with salt until fluffy. Add sugar in 3 parts and whip until the foam begins to shine. Turn the machine to a low setting, add the yolk and stir briefly.
Use a spatula to mix in the dry ingredient mixture first followed by the oil. Spread a 0.3 cm layer onto a silicon baking mat and sprinkle with nibs. Bake for 7 minutes in a hot-air oven at 210°C. Cool on a grille and sprinkle with sugar. Cut out circles of 4 cm diameter.

Violet lime cream

Mix all the ingredients except the gelatine. Heat the mixture while stirring to 84°C until it thickens slightly. Take off the heat, add the soaked gelatine, stir until smooth and sieve. Add 2/3 of the mass to silicon bombe mats of 3 cm diameter and freeze slightly. Put the remaining mass in a container. Stir until smooth and spray to finish the dish.

Blackberry rue mousse

Whip up the whipping cream until firm. Whip up the egg white until fluffy. Add 10 g sugar and whip until the egg white develops a shine. Heat the purée with 25 grams sugar to 60°C. Take off the heat and add the soaked gelatine. Allow to cool until 25°C. Carefully mix in the egg white with a spatula followed by the whipping cream. Spray the mousse into the mould until half-full. Press in the cream and top with the biscuit. Freeze lightly. Heat the Mirror Glaze to 35°C and add the beet juice.
Separate the tartlet and dip it into the mirror glaze. Place in the refrigerator.

Violet crumble

Pulverise the candy to a powder using the thermomixer.
Add the yoghurt pieces and pulverize briefly.

Blackberry meringue

Mix the ingredients and allow to rest for 10 minutes. Whip up the mixture until fluffy. Use a mould to spread various sizes of circles onto a silicon baking mat and spray stalks on the side. Completely dry out the meringue at 100°C until crunchy. Keep air-tight.

Decoration & Plating

1 fresh ripe sweet Prestige blackberry per plate. 1 pickled Prestige blackberry per plate (see pickled soft fruit recipe).
Rue and violet leaves.

Place the tartlet on the plate. Spray a little bit of cream behind the tartlet. Place the meringue circles and stalks into the cream. Place crumble to the side of the tartlet. Top the crumble with a fresh and a pickled blackberry to add texture and contrast in flavour. Decorate with fresh rue and violet leaves.