The Creations

Plated desserts

Ponthier - Willamette raspberry and red pepper chilled soup, ganache

Descriptive diagram

Willamette raspberry and red pepper chilled soup, ganache

Raspberry and red pepper chilled soup

PONTHIER raspberry purée
PONTHIER red pepper purée
PONTHIER lime purée

660g
340g
20g

Put all the ingredients in a mixer and blend well.

Raspberry and red pepper ganache

PONTHIER raspberry purée
PONTHIER red pepper purée
Water
Vanilla pod
Sugar
Dextrose
Stabilizer
Lemon juice and zests
Dark chocolate
Milk chocolate

200g
100g
700g
1
70g
20g
2g
20g
500g
100g

Heat the water up to 45°C and infuse the vanilla and the lemon (juice and zests). Mix together the sugar, the stabilizer and the dextrose and put this mix into the hot water. Bring to a boil and pour on the PONTHIER purées and the chocolates.

Sesame and coconut crumble

Butter
Brown sugar
Flour T55
Almond powder
Sesame
Coconut crystallized

100g
100g
100g
100g
10g
10g

Soften the butter and add the brown sugar, the almond powder and the flower. Once the pastry gets homogenous, add sesame and crystallized coconut. Cook 25 minutes at 160°C.

Vanilla panna cotta

Milk
Single cream
Mascarpone
Gelatine
White chocolate
Tahiti vanilla pods

315g
340g
60g
9g
250g
5

Boil the milk and with the vanilla pods. Pour on the white chocolate and the softened gelatine. Cool down and add the cream and the mascarpone.

Chocolate cream

Cream (part 1)
Inverted sugar
Glucose
Dark chocolate
Cream (part 2)

135g
15g
15g
150g
220g

Bring to the boil with 135g of cream, the inverted sugar and the glucose, then pour the choclate. Mix and wait for the mix to get cold. Add the cream and mix again.

Assembly

In a deep dessert dish, make a rosette of chocolate cream and place some vanilla panna cotta around it. Add the sesame and coconut crumble and fresh raspberries. Place a quenelle of raspberry and red pepper ganache on top of the crumble, pour the raspberry and red pepper chilled soup. Decorate with thin strips of fresh red pepper.