Blackberry dessert tartlet
Recipe by Jurgen Koens - Pastryclub
Ingredients
Moelleux
160 g almond flour
90 g Zusto sugar substitute (part 1)
20 g cornflour
110 g egg
1 g salt
2 g lemon zest
65 g olive oil
60 g egg white
60 g Zusto sugar substitute (part 2)
Blackberry and Merlot Crémeux
150 g cream
340 g Prestige blackberry puree
10 g Merlot vinegar
2 g pectin X58
90 g Zusto sugar substitute
Blackberry compote
150 g Prestige blackberries
5 g pectin NH
95 g Zusto sugar substitute
150 g Prestige blackberry puree
15 g lime juice
Blackberry chocolate mousse
1 g xanthan gum
400 g egg white
215 g Zusto sugar substitute
400 g strained Prestige blackberry puree
195 g gelatin
700 g chocolate
Pectin spray glacage
250 g Zusto sugar substitute
13 g pectin NH
300 g water
200 g isomalt
15 g lime juice
Preparation
Moelleux
Mix together the almond flour, Zusto (part 1), cornflour, egg, salt and zest, and whisk. Mix in the olive oil. Whisk the egg whites and add the Zusto (part 2) in three parts. Whisk on a medium setting until shiny. Fold the egg white mixture into the almond mixture. Pipe into tartlet rings (ø 12 cm) and bake the rings for 20 minutes in the oven at 170˚C. Leave to cool on a wire rack. Freeze the moelleux in the ring.
Blackberry and Merlot Crémeux
Mix the cream, blackberry puree and Merlot vinegar and heat to 30°C. Mix the pectin and Zusto and add to the warm blackberry mixture while stirring, then bring to the boil. Keep the mixture slightly below boiling point for a few minutes. Pour a thin layer onto the moelleux and freeze. Pour the remaining crémeux into bombe moulds (ø 3 cm) and freeze those as well.
Blackberry compote
Spread the blackberries over the crémeux and freeze. Mix the pectin and the Zusto. Heat the blackberry puree and lime juice to 30°C. Add the pectin mixture while stirring, bring to the boil and simmer for another minute. Allow the mixture to cool slightly, then pour it onto the blackberries until they are covered and freeze immediately.
Blackberry chocolate mousse
Mix the xanthan gum with the egg white and heat to 35°C. Add the Zusto in three parts while beating to a meringue. Heat the blackberry puree and dissolve the gelatin in it. Make an emulsion with the chocolate and fold in the meringue. Pipe the mixture into a cake tin (ø 14.5 cm) until three-quarters full. Press in the blackberry moelleux, smooth and freeze.
Pectin spray glacage
Mix the Zusto and the pectin. Heat the water, isomalt and lime juice to 30°C. Add the pectin mixture while stirring and bring to the boil. Keep just below boiling point for one minute. Pour the whole mixture through a sieve. Put the mixture into a paint sprayer or chocolate sprayer and spray onto the frozen cake.
Decoration
- Callebaut Malchoc-D
- Prestige blackberries
Garnish the cake with curved bands and sprigs of malt chocolate. And finish with a Prestige blackberry.
(free from gluten and sugar, not suitable for a vegan diet)
