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Green apple

Red Beetroot 100%

Ponthier - Granny Smith green apple Tarte Tatin, red beetroot
Descriptive diagram
Ponthier - Granny Smith green apple Tarte Tatin, red beetroot

Granny Smith green apple Tarte Tatin, red beetroot

Caramel Tatin
Granny Smith apples
Sugar
Glucose
Water
Butter
Fresh strawberries
Orange zest
Lime zest
Lime juice
1000g
500g
30g
200g
140g
140g
½
1
1
Make a caramel with the sugar, glucose and water. Add the butter. Heat to a very dark colour then add the fresh apples and strawberries. When the apples are almost cooked, remove from the heat and pass through the chinois. When cooled, add the orange zest, lime zest and the lemon juice.
Cooked apples
Granny Smith apples
Apple juice
5
20g
Peel the apples and cut long strips using the mandolin. Roll the strips up tightly to form one regular shaped disk. Place the apple disk in a tart tin. Place the full tin in a vacuum bag with the apple juice and cook for 45 minutes in a steam oven at 90°C. Once the apples are cooked, even out the height of the fruit by cutting off any tops that are higher than the tart tin. Then cut in half to obtain 2 rolls of the same height. Place the rolls on a baking tray with a silpat sheet, in a circle. Pour over a little of the Tatin caramel and then dry out for 25 minutes at 90°C.
Granola shortbread
Butter
Sugar
Salt
Inverted sugar
Vanillla powder
T55 flour
Rye flour
Baking powder
450g
240g
6g
30g
3g
630g
90g
15g
In the mixer, soften the butter with the paddle. Add the sugar, salt, invert sugar and vanilla powder. Finish by adding the flours and baking powder. Bake for 20 minutes at 150°C.
Crisps
Filo pastry sheets
Butter
Vanilla sugar
SQ
SQ
SQ
Melt the butter Cut out 15 x 2cm strips of filo pastry and brush with butter. Sprinkle with vanilla sugar. Place between two baking sheets and bake for 12 minutes at 160°C.
Marzipan panna cotta
Milk
Cream
Gelatine
White chocolate
70% almond paste
375g
500g
11,25g
312g
120g
Bring the milk to the boil. Pour over the white chocolate and softened gelatine. Blend. Chill and add the cream when cold. Blend again. Remove 100g of panna cotta and mix with the marzipan.
Fromage blanc sorbet
40% fat fromage blanc
Sugar
Water
Glucose
Stabilizer
Dextrose
PONTHIER lemon purée
1000g
230g
330g
60g
4g
60g
20g
Heat the water and the sugar to 45°C and add the dry ingredients. Bring to a simmer then pour over the fromage blanc and the PONTHIER lemon purée. Mix, leave to rest then churn.
Assembly
Remove the centre of the apple dish with a small cutter. Place the disk on the granola shortbread. Fill the central hole with fresh PONTHIER green apple purée. Brush the marzipan panna cotta on to the crisps and arrange 3 around the tart. On the side, add a disk of PONTHIER beetroot fresh purée, a fresh green apple brunoise and a quenelle of fromage blanc sorbet.
Ponthier