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Kiwi 100%

Ponthier - Hello Kiwi
Descriptive diagram
Ponthier - Hello Kiwi

Hello Kiwi

Raul Bernal Belarra
Best Master Chocolatier in Spain 2011
GREEN TEA BISCUIT
Orange blossom honey
Sugar
Ground almonds
Flour T45
Baking powder
Eggs
Single cream
Butter
Green tea
135g
235g
145g
245g
14g
475g
235g
190g
15g
In a food processor, combine the orange blossom honey, sugar, ground almonds, flour, baking powder and eggs. Then add the green tea which has been infused in the cream, as well as the butter melted to about 50°C. Leave to rest in the fridge. Spread the mixture on a 60x40cm baking sheet. Heat for 18 minutes at 180°C. Cut out an oval shape. Keep in the freezer.
WHITE CHOCOLATE SHAVINGS, WAFER & LIME
White chocolate 32,3%
Crushed wafer
Lime zest
145g
30g
4g
Melt the white chocolate while adding the lime zest and crushed wafers. Spread out very finely on the marble and leave to crystallise. Use a raclette to make shavings. Keep refrigerated.
YOGHURT, BASIL & COINTREAU MOUSSE
Fresh basil
Milk
Sugar
Gelatine
Greek yoghurt
Egg whites
Sugar
Whipped cream
Cointreau 60%
Chocolate shavings
18g
110g
20g
6,5g
170g
50g
60g
195g
35g
90g
Blanch the basil in boiling water for a few seconds and cool in iced water. Incorporate the basil into the milk, bring everything to the boil for 3 minutes. Leave to infuse by covering the container with cling film. Mix, sieve the mixture and adjust the milk volume. Incorporate the sugar. Dissolve the gelatine and mix it with the Greek yoghurt. When the mixture reaches 24°C, add a portion of meringue, then the remaining whipped cream flavoured with Cointreau and the white chocolate shavings. Pour 12g of mousse into each mould and place in the freezer.
KIWI, CUCUMBER & LIME JELLY
PONTHIER Adour kiwi purée
Cucumber juice
PONTHIER lime purée
Pectin NH
Gelatine
Sugar
460g
105g
18g
8g
3,5g
160g
Mix the sugar and pectin, then dissolve it while cold in the PONTHIER kiwi purée mixed with PONTHIER lime purée and cucumber juice. Bring to the boil for a few seconds and remove from the heat. Add the gelatine sheets and place 15g of jelly onto the mousse. Place in the freezer.
KIWI & LIME GANACHE
PONTHIER Adour kiwi purée
PONTHIER lemon purée
White chocolate 30,3%
Cocoa butter
Gelatine
450g
160g
370g
12g
9g
Heat the PONTHIER kiwi and lemon purées at 40°C. Melt the gelatine sheets and make a ganache with the white chocolate and cocoa butter. Emulsify the mixture until it reaches 28°C. Place 18g of ganache on the kiwi, cucumber and lime jelly and freeze.
MILK CHOCOLATE DECORATION
Milk chocolate couverture 38,8%
Cocoa butter
350g
150g
Melt the cocoa butter and the milk chocolate couverture separately, then mix in a blender. Sieve and keep warm. Paint on the decoration at 32 ºC.
GREEN icing
Milk
Milk powder (1% fat)
Glucose
Gelatine
White chocolate 30,3%
Plain gelatine
Yellow flowers
Blue petal
165g
9g
30g
6,5g
330g
60g
8
1
Heat the milk mixed with the milk powder and glucose until it comes to the boil. Add the gelatine sheets, the white chocolate, the flowers and the petal, mix all the ingredients to an emulsion. Incorporate the plain gelatine and mix to an emulsion again. Sieve the mixture. Keep refrigerated. Coat at 35°C.
Assembly
Pour the yoghurt, basil and Cointreau mousse into an oval silicone mould then freeze. Pour the kiwi, cucumber and lime jelly into the same mould then freeze. Then pour the kiwi and lime ganache into the same mould then freeze. Remove from the mould and coat the cake with the green icing. Make a small dot in the middle of the cake with the yellow icing and using a tong, draw the inside of the kiwi. Sprinkle with some black sesame seeds to mimic the kiwi seeds. Place the green tea biscuit in the middle of the dish and surround the kiwi with the milk chocolate decoration.
Ponthier