A great patisserie classic, revisited in a modern version, with changes made to consistency and shape.
During the study phase for this dessert, particular attention was dedicated to the research for flavour, in the attempt to create, yet again, something that provides the palate with pleasant sensations.
A fresh, flavourful dessert that is simple yet fulfils all main gustative sensations: taste, first and foremost, then texture, and last but not least, the visual aspect.
The dessert consists of a foam, a crunchy base, and poached fruit, sandwiched between foam and crumble. For the three different preparations, the directions are:
200 g fatty base (cream cheese, mascarpone, ricotta)
50 g heavy cream
35 g confectioner’s sugar
Whisk the three ingredients together until well mixed. If the final mixture is too dense, add a drop of milk until it softens.
Fill the siphon and load the gas twice.
Place in the fridge.
125 g raspberries
125 g blackberries
125 g blueberries
125 g strawberries
500 g water
600 g sugar
Aromatic herbs (coriander, thyme, mint)
Prepare a syrup with the water and the sugar.
Once the syrup is ready, allow it to rest for a little bit, then add the herbs.
Let the flavoured syrup cool down, then add the berries.
DIGESTIVE BISCUIT CRUMBLE
125 g digestive biscuits
75 g butter
60 g cane sugar
Crumble the biscuits by hand
Add sugar and mix
Add the melted butter
Spread the dough on a flat pan and leave it in the fridge to rest
Bake at 170° for 10 minutes
Plate used: small soup plate
Crumble a handful of digestive biscuit crumble in the bottom of the plate.
Place two generous scoops of poached fruit on the crumbled biscuits.
For the foam, syphon the fatty base, which by now has become a very light base.
Decorate with whole flowers or petals or chocolate swirls, as desired.