Violampone
Ingredients & Preparation
Wild berries jelly
- Wild berries pulp 230 g
- Granulated sugar 40 g
- Gelatin 4 g
- Water for gelatin 20 g
Soak gelatin in cold water. Warm up 100 gr of fruit pulp with sugar and dissolve gelatin into it. Put all the fruit pulp and let it ice into the shortcrust tartlet to stabilize its structure
Chantilly cream
- Fresh cream 35% 500 g
- Vanilla pod nr.1
- White chocolate 180 g
- Gelatin 5 g
- Water for gelatin 30 g
- Orange zests 2 g
Warm the fresh cream to 70°C with vanilla pod and orange zest, dissolve it over the white chocolate and gelatin. Filter and mix it for a minute. Then, put it into the fridge and let it to get cooler.
Composition
After putting the wild berries jelly into the violet triangle tartlet, let it solidify. Whipe the chantilly cream and pipe the tart with it. Decorate with a raspberry.
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