My name is Aleks Kitiashvili. The confectionery industry is a field I hold a deep passion for and have diligently served for a period of 20 years. I studied in France and Austria and at present, I am glad to share my acquired experience with the students of DGF School and College “Ikaros”, where I currently work.
Caramelized almond biscuit:
50
50
gr.
butter
50
50
gr.
brown sugar
100
100
gr.
almond flakes
Passion fruit cream mousse:
1
1
piece
egg
80
80
gr.
sugar
20
20
gr.
pastry flour
180
180
gr.
passion fruit puree
100
100
gr.
milk
2
2
gr.
gelatin plate
40
40
gr.
white chocolate
150
150
ml.
cream (with 35% fat)
Strawberry compote:
50
50
gr.
strawberry puree
100
100
gr.
strawberry cubes
10
10
gr.
Sugar
2
2
gr.
pectin
Несколько
Несколько
A few mint leaves
Caramelized almond biscuits: knead the ingredients in a mixer or by hand. Place in the desired bottomless mold and bake at 180 degrees for 10 minutes.
Passion fruit cream mousse: heat the milk. Put sugar, eggs, pastry flour and passion fruit puree in a separate bowl. Mix this mass with warm milk and cook for 10 minutes.
Pour the hot mass over the chocolate and gelatin mass. Let it cool and mix with the extracted cream. Place in desired mold and freeze.
Strawberry compote: heat strawberry puree, mix sugar and pectin.
Bring to boiling, put the strawberry cubes and take out of the oven. Immediately put it in the desired mold and freeze it.
To assemble the dessert, place a biscuit on a plate, put passion fruit cream mousse and strawberry compote (for glossy effect, dip it in a neutral nappage).
Decorate with cut strawberries and mint leaves.
How To Serve
Bon Appetit!
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