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
125 g raspberries
125 g blackberries
125 g blueberries
125 g strawberries
500 g water
600 g sugar
Aromatic herbs (coriander, thyme, mint)
125 g digestive biscuits
75 g butter
60 g cane sugar