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Patisserie & Dessert Plant-based Sustainable

FOREST FRUIT
INDULGENCE DESSERT

Complexity level  

CT PBW36

Composition

  • Almond Raspberry Sponge
  • Rose Red Fruit Filling
  • White Plant-Based Mousse
  • White Plant-Based Glaze
  • Crispy Red Fruit Coating
  1. Belcolade
  2. Recipes
  3. Forest Fruit Indulgence Dessert
Forest Fruit Indulgence Dessert

Steps

1 Build-Up
Ingredients
Preparation
  • 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
Ingredients
  • 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
Preparation
  • 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
Ingredients
  • Puratos Topfil Finest Raspberry 70% CL 490 g
  • Rose water 10 g
Preparation
  • 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
Ingredients
  • Plant-Based Cream 30% fat 175 g
  • Plant-Based Cream 30% fat 280 g
Preparation
  • 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
Ingredients
  • Puratos Miroir L’original Neutre 250 g
  • Plant-Based milk 200 g
  • Glucose DE60 100 g
  • Sugar 50 g
  • Pectin NH 6 g
Preparation
  • 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
Ingredients
  • Grape seed oil 100 g
  • Roasted chopped almonds 100 g
  • Crispy cherry fruit pieces 50 g
Preparation
  • 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.

Created by Michel Eyckerman

This creation layers the Belcolade Selection W. Plant-Based Cacao-Trace chocolate with pistachio sponge and a vibrant red fruit filling. Bold yet balanced.

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