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Plated desserts

Coconut

Black Cherry 100%

Ponthier - Iced Basle black cherry marshmallow, coconut granita
Descriptive diagram
Ponthier - Iced Basle black cherry marshmallow, coconut granita

Iced Basle black cherry marshmallow, coconut granita

Cherry marshmallow
Ponthier cherry purée
Ponthier raspberry purée
Powdered egg whites
Caster sugar
300g
150g
30g
40g
Beat in a mixer, pipe into half-circle flexipans (lightly greased) and bake for 2 minutes in a steam oven at 90°C.
Almond emulsion
Milk
White chocolate
Vanilla pods
Beef gelatine sheet
Single cream
70% almond paste
Orgeat syrup
Kirsch
335g
210g
2
7,5g
250g
80g
15g
1g
Infuse the milk with the scraped vanilla. When it comes to the boil, pour the milk (through a chinois) over the white chocolate and softened gelatine sheets. Chill then add the single cream. Soften the almond paste, mix with the orgeat syrup and the Kirsch then add the chocolate mixture. Put in a siphon.
Cherry coulis
Ponthier cherry purée
Ponthier strawberry purée
100g
20g
Coconut granita
Pour the PONTHIER coconut purée into flat flexiplans and freeze.
Assembly
Pour some cherry coulis in a deep dessert dish, add the almond emulsion with the siphon and a few fresh almonds. Top with coconut granita and cherry marshmallow. Optional: sprinkle with pieces of dried raspberry.
Variation
Iced strawberry marshmallow with coconut granita
Almond emulsion
PONTHIER strawberry purée
Coconut granita

Strawberry marshmallow (recipe identical to cherry marshmallow). Replace the cherry and raspberry purées with PONTHIER strawberry purée.
Assembly
Pour some strawberry purée in a deep dessert dish, add the almond emulsion with the siphon. Top with coconut granita and strawberry marshmallow. Optional: sprinkle with pieces of meringue.
Ponthier