Blueberries brûlée

Maurits van der Vooren

Blueberries brûlée

1 sheet of gelatine
150 g milk
200 g Prestige blueberries
100 g sugar
1 vanilla pod
1 lemon’s zest
250 g egg yolk
150 g heavy cream
70 g white chocolate

Soak the gelatine. Transfer the milk, blueberries, sugar, vanilla marrow and lemon zest to a blender. Blend until smooth and pass through a sieve. Next, add the egg yolk and the heavy cream. Heat the mixture to 50 degrees. Next, add the chocolate and the soaked gelatine. Transfer the mixture to a deep plate and bake in the oven for 10 minutes at 80 degrees.

Cassis crémeux

2 sheet of gelatine
130 g Prestige blackcurrants
75 g egg yolk
50 g sugar
20 g lime juice
30 g crème de cassis
90 g white chocolate
25 g mascarpone

Soak the gelatine. Transfer the blackcurrants, together with the egg yolk, sugar, lime juice and creme de cassis in a thermomix and heat to 84 degrees. Add the white chocolate, mascarpone and the soaked gelatine and blend until smooth. Transfer the mixture to a mould and allow to set in the freezer.

Cassis gel

375g Prestige blackcurrants
15g crème de cassis
1 lime
50g sugar
4.8g agar agar

Put all the ingredients in a pan and bring to the boil to activate the agar agar. Transfer to a shallow container and allow to harden in the refrigerator. When sufficiently hard, blend until smooth in a thermo blender or food processor. Transfer the smooth mixture to a piping bag.

Vanilla yoghurt

250 g total yoghurt
1 vanilla pod
40 g powdered sugar

Blend together the yoghurt with the vanilla marrow and powdered sugar. Transfer the mixture to a piping bag.

Yoghurt ice cream

400 g heavy cream 
300 g sugar 
100 g glycerine 
1500 g yoghurt

Bring the heavy cream and sugar to the boil. Add the glycerine and fold in the cold yoghurt. Set the mixture in the freezer. When stiff, blend into a smooth mixture.

Blueberry meringue

100 g water 
100 g Prestige blueberries 
75 g powdered sugar 
0.1 g agar agar 
50 g sugar 
11 g powdered egg whites

Bring all the ingredients to the boil, except the powdered egg whites, and allow to set in the refrigerator for 24 hours. Beat the egg white powder, together with the mixture, and pipe onto a silicone baking sheet. Bake in the oven for 90 minutes at 90 degrees.

Vanilla crémeux

5 sheets gelatine 
125 g milk 
2 vanilla pods 
100 g egg yolk 
20 g sugar 
50 g egg whites 
500 g heavy cream 
300 g white chocolate

Soak the gelatine. Combine the milk, vanilla marrow, egg yolk, sugar, egg white and heavy cream in a pan and heat to 84 degrees. Next, add the melted chocolate and the soaked gelatine. Pour the mixture into a mould.

Almond tuile

30 g melted butter
130 g melted slivered almonds
120 g sugar
25 g flour
75 g egg whites

Melt the butter and mix with the remaining ingredients into a batter. Allow the batter to cool down and spread thinly onto a baking sheet. Bake in a 160-degree oven for 8 minutes. Break into pieces.

White chocolate & lime brittle

300 g egg whites 
80 g sugar 
150 g white chocolate 
40 g lime juice 
Zest of 1 lime

Beat the egg white with the sugar in a KitchenAid until stiff. Melt the white chocolate and fold into the egg whites, together with the lime zest. Spread the mixture into a thin layer on a silicon baking sheet and bake in the oven at 90 degrees for 90 minutes.


Prestige blueberries
Edible flowers