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FRUIT TARTARE WITH MELON PARFAIT AND SUMMERY SAUCE

PLATED DESSERT

Difficulty level

Ingredients

TENDER DESSERT g 140
liquid cream 35% fat g 500
JOYPASTE MELONE g 45

Preparation

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.

Ingredients

FRUTTAMIA GEL g 60
water g 300
sugar g 150
fresh fruit - diced g 500

Preparation

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.

Ingredients

FRUTTAMIA GEL g 70
water - boiling hot g 150
sugar g 300
orange juice g 400
JOYPASTE VANIGLIA MADAGASCAR/BOURBON g 4

Preparation

Mix the dry ingredients and add them to the boiling hot water.

Mix with a whisk, then combine orenge juice and JOYPASTE VANIGLIA MADAGASCAR/BOURBON.

Refrigerate.

Final composition

Remove the steel ring, pour the summery sauce around the fruit tartare and place the melon parfait in the center.

Recipe created for you by Fabio Birondi

Chef Executive, Pastry Chef and Chocolatier