Complexity level  



  • Almond Raspberry Sponge
  • Rose Red Fruit Filling
  • White Plant-Based Mousse
  • White Plant-Based Glaze
  • Crispy Red Fruit Coating
Forest Fruit Indulgence Dessert


1 Build-Up

First make the pistachio sponge in the silicone mold from Silicomart SF028. Do not demold the sponge. Pipe on top some White Plant-Based mousse and put a frozen Rose Red Fruit insert and fill the mold up with the mousse. Fill also half-sphere silicone molds of 4 cm diameter and freeze. Dip the dessert in the reheated Red Fruit Coating and decorate with some icing sugar. Glaze the half-sphere mousse with the White Plant-Based Glaze and put on top of previous base. Decorate with a decoration made out of Belcolade Selection W. Plant-Based Cacao-Trace.

2 Pistachio Sponge
  • Pistachio paste 35 g
  • Coconut fat 100 g
  • Salt 2 g
  • Almond milk 75 g
  • Sugar 60 g
  • Aquafaba (egg white replacer) 150 g
  • Pistachio powder 150 g
  • Icing sugar 65 g
  • Flour 180 g
  • Baking powder 6 g
  • Corn starch 10 g

Mix the pistachio paste with the almond milk and salt. Melt and mix in the coconut fat in the previous mixture. Whip the aquafaba with the sugar and fold in the previously prepared mixture using a spatula. Sieve and add the dry ingredients and fold carefully with a spatula. Pipe into silicone molds and bake at 180°C for 15 minutes. Leave them to cool down.

3 Rose Red Fruit Filling
  • Puratos Topfil Finest Raspberry 70% CL 490 g
  • Rose water 10 g

Mix the Puratos Topfil Finest Raspberry 70% CL with the rose water and put the filling in silicone half-sphere molds. Freeze.

4 White Plant-Based Mousse
  • Plant-Based Cream 30% fat 175 g
  • Plant-Based Cream 30% fat 280 g

Heat up the Plant-Based cream (175 g) to 85°C and pour onto the Belcolade Selection W. Plant-Based Cacao-Trace chocolate. Mix with a spatula to obtain an emulsion. When the ganache reaches 35°C add the semi-whipped Plant-Based cream (280 g).

5 White Plant-Based Glaze
  • Plant-Based milk 200 g
  • Glucose DE60 100 g
  • Sugar 50 g
  • Pectin NH 6 g
  • Puratos Miroir L’original Neutre 250 g

Mix the sugar and the pectin. Heat up the Plant-Based milk and the glucose to 50°C and add the pectin-sugar mixture. Bring everything to a boil. Cook for 1 minute. Pour onto the Belcolade Selection W. Plant-Based Cacao-Trace chocolate and mix with an immersion blender. Add the slightly heated Puratos Miroir L’original Neutre and mix again. Leave to cool and set overnight.

Reheat to 35°C before use and mix again with an immersion blender to remove air bubbles.

6 Crispy Red Fruit Coating
  • Grape seed oil 100 g
  • Roasted chopped almonds 100 g
  • Crispy cherry fruit pieces 50 g

Temper the Belcolade Selection W. Plant-Based Cacao-Trace chocolate to 35°C and add the grape seed oil and the roasted chopped almonds and the crispy cherry fruit pieces. Dip the bottom of the frozen pastries in the coating and leave to set.

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