FRUIT TARTARE WITH MELON PARFAIT AND SUMMERY SAUCE
Beat all the ingredients at medium speed in a planetary mixer with a whisk attachment, until you obtain a slightly whipped mixture.
Pour into a sphere shaped silicone mould.
Put in the blast chiller at -30°C, then remove from mould and store the frozen dessert at -18°C.
|FRUTTAMIA GEL||g 60|
|fresh fruit - diced||g 500|
Mix the dry ingredients and add them to the boiling hot water.
Stir with a whisk, then add the diced fresh fruit mix.
Place a steel ring onto a plate, then cast the fruit in and refrigerate.
Remove the steel ring, pour the summery sauce around the fruit tartare and place the melon parfait in the center.