With elderflower
By Dira ambassador Anton Emonds
A delicate, floral dessert that pairs the sweetness of ripe strawberries with the light perfume of elderflower
and the freshness of lemon. Finished with almond crunch, raspberry tuile and lemon crémeux,
this plated dessert is a stunning symphony of flavor, color and texture.
Strawberry & elderflower sorbet
Ingredients
| Weight | Ingredient |
| 500g | Dira strawberry puree |
| 25g | Dira lemon puree |
| 100g | elderflower syrup |
| 50g | glucose |
| 150g | sugar |
Preparation method
In a pot bring the Dira lemon puree, glucose, sugar and elderflower syrup to a boil.
Pour the mixture into an ice cream maker until the desired consistency is reached.
Using a piping bag, fill the silicone mold with the sorbet.
Freeze for at least 24 hours.
Almond crunch
Ingredients
| Weight | Ingredient |
| 100g | butter |
| 100g | sugar |
| 120g | almond powder |
| 100g | flour |
| 2g | salt |
| 20g | raspberry powder |
Preparation method
In the bowl of a stand mixer, using the paddle attachment, mix all the ingredients until you have a homogeneous dough.
Refrigerate for at least 30 minutes before spreading it out to a 3 mm thickness. Cut the dough in pieces before baking.
Place the pieces on a baking plate and bake at 160°C for 15 minutes.
Allow it to cool down, then brake it into the pieces you want.
Lemon crémeux
Ingredients
| Weight | Ingredient |
| 275g | Dira lemon puree |
| 38g | water |
| 111g | sugar |
| 315g | eggs |
| 250g | white chocolate |
| 12g | cocoa butter |
Preparation method
In a pot, heat the Dira lemon puree, water, sugar and eggs to 85°C.
Pour the mixture on the white chocolate and cocoa butter and burr mix.
Divide the crémeux in a silicone mold and freeze. Use fresh raspberry’s and flowers to decorate this dessert.
Raspberry tuile
Ingredients
| Weight | Ingredient |
| 50g | flour |
| 50g | icing sugar |
| 40g | egg white |
| 50g | butter (melted and cooled) |
| 15g | raspberry powder |
preparation method
Sift all of the dry ingredients togheter an pour into a bowl.
Melt the butter and leave it to cool down. Add the cooled down butter to the bowl and mix it before adding in the egg white.
Mix to make a smooth tuile mix. Leave the mix to rest in the fridge for at least 20 minutes before using.
Spread it out on the silicone moulds and bake it at 155°C for 8 minutes. Demould while it is still warm. Allow to cool down and place it on the rasberry’s and lemon crémeux.
Final Touch
Add the almond crunch (with raspberry) around the dessert on the plate. Use Dira’s red fruit coulis to decorate.
