The Creations

Small glasses

Ruby peach

Wild strawberry

Descriptive diagram

Ruby peach and wild strawberry delicacy

Mirliton

Eggs
Thick crème fraiche
Sugar
Butter
Ground almonds

290g
190g
240g
50g
50g

Combine all the ingredients together and blend. Refrigerate. Pour into a flexipan mould or directly into the small glass. Bake for 15 minutes at 160°C.

Wild strawberry jelly

PONTHIER wild strawberry purée
Sugar
Pectin
Inverted sugar
Butter

310g
40g
4g
40g
30g

Heat all the ingredients except the butter together and bring to a simmer at 45°C. Add the butter and then blend.

Vine peach jelly

PONTHIER ruby peach puree
Pectin
Sugar
Inverted sugar

310g
4g
40g
40g

Combine all the ingredients. Bring to the boil and then blend. Pour into a flexipan mould.

Tonka bean cream

Milk
Cream
Mascarpone
White chocolate
Tonka bean
Gelatine

300g
350g
50g
250g
SQ
9g

Boil the milk and infuse with the tonka bean. Pour over the white chocolate and softened gelatine. Blend then leave to cool. Add the cold cream and the mascarpone.

Assembly

In a small glass, pour the mirliton and bake in the oven for 15 minutes. Leave to cool then pour over the wild strawberry jelly. Top with the Tonka bean cream and the ruby peach jelly. Add some fresh PONTHIER strawberry purée.