ARTISTIC TATIN
PLATED DESSERT
Difficulty level
PLATED DESSERT
Ingredients
| liquid cream 35% fat - lighlty whipped | g 500 |
| LILLY CARAMEL | g 100 |
| water | g 150 |
Preparation
Dissolve LILLY into water, then gently combine to the lighlty whipped cream to create a soft mousse.
Fill the appropriate little tubes with the mousse and seal them.
Ingredients
| FRUTTIDOR MELA EN GROS MORCEAUX | g 1000 |
| JOYTOPPING CARAMELLO | g 100 |
Preparation
Pour the topping into a silicone mould, then evenly spread FRUTTIDOR.
Bake at 180°C for 20 minutes.
Once done, put in the blast chiller until completely frozen.
Take a base of baked shortcrust pastry and cut it so as to shape a palette. Place it in the center of the plate.
Cut the caramelizzed apple into a proportionate size and lay it onto the shortcrust palette.
Top off with the mousse tube and a slice of dried apple.
Chef Executive, Pastry Chef and Chocolatier
