Plated Dessert red fruits

Melt the white chocolate. Add the almond praliné and the feuilletine and mix.

Spread the mixture out on a plate to a 3 mm thickness.

Refrigerate for at least 30 minutes before cutting the bottom with a round cutter.

In a pot, heat the milk and egg yolk to 85°C. Add the bloomed gelatin and mix with the white chocolate.

Then whip the cream and mix it with the white chocolate when it is around 35°C. 

Divide into a silicone mold for three quarters. On top place the crispy bottom.

In a pot, heat the Dira raspberry puree and the glucose until 60°C. 

In a separate bowl mix the sugar and the pectin NH and add it to the pot. Bring the mix to a boil while whisking.

Add the lemon juice and cool down to room temperature.

Once cooled, use a burr mixer or thermomix to mix it smooth. Then divide in a piping bag and refrigerate.

In a pot mix the Dira strawberry puree and sugar and heat till 60°C. 

Add the bloomed gelatin and let it cool down to 30°C. When cooled, add the whipped cream.

Divide in the silicone truffle molds and freeze. When frozen spray them with red cocoa butter.

In a pot heat the Dira blackberry puree, sugar and eggs to 85°C.

Add the bloomed gelatin and allow to cool down to 40°C. 

Then, while burr mixing add the soft butter. Mix until smooth.

Using a sauce gun, divide the crémeux into silicone sphere molds.

In the thermomix, mix all ingredients for at least 30 seconds on the highest speed.

Then, shift the mixture and pour it into a siphon. Add 2 gas cartridges and shake well.

In paper cups, pipe the mixture till the cup is half full.

Bake the cup in the microwave for 1 minute. Allow to cool down to room temperature, then refrigerate. Use fresh red fruits to decorate the plate.