The Creations

Fingerfood & petits fours

Raspberry

Blackberry

Descriptive diagram

Blackberry and Willamette raspberry tartlets

Gennaro Vitto

Food Creator

RASPBERRY CREAM

Whole milk
Vanilla pod
Pasteurized egg yolk
Flour 0
Caster sugar
Veggie gel
PONTHIER raspberry puree

300g
1
60g
25g
25g
30g
200g

Place the whole milk and vanilla pods in a saucepan and bring to the boil. In the meantime mix the egg yolk, flour, caster sugar and 15g of veggie gel in a bowl. Pour the boiling milk into this mixture and stir well. Filter through a chinois sieve and pour into a Thermomixer. Mix for a few minutes at speed 3 to bring the temperature down. Slowly add PONTHIER raspberry puree whilst continuing to mix. Then set the temperature to 100°C at speed 3 and mix again. Finally add the other 15g of veggie gel and keep mixing until the compote is thick. Put the mixture in an automatic portionner funnel and pour into the mould.

TERRE DE CACAO

Butter
Caster sugar
Flour 00
Bitter cocoa powder

300g
250g
350g
200g

Mix all the ingredients together in a Kitchen Aid mixer. Spread out a 3mm thick layer using a roller and cook in a 170°C oven for about 12 minutes.

BLACKBERRY JELLY

PONTHIER blackberry purée
Agar Agar

500g
4g

Bring the two ingredients to the boil. Remove from the heat and leave to set. When cold mix in a Thermomixer until it becomes creamy.

LeTTUCE and spinach PUREE

Little Gem lettuce
Baby Spinach
Icing sugar
Vanilla seeds
Gelatine

100g
100g
15g
4g
5g

Mix the lettuce, spinach, sugar and vanilla in a Thermomixer. Mix until it reaches 50°C, then add the previously hydrated gelatine and leave to melt. Mix in iced water to cool.

Assembly

Put a thin layer of cooked Terre de cacao at the base of a metal ring, pour the raspberry cream on top and leave to set in the fridge. When set, remove the ring and top the dessert with dots of blackberry jelly cream, lettuce and spinach puree and spring leaf.