25 g Whole sugar
25 g Brown sugar
40 g Crushed almonds
40 g Oat flakes
40 g Pecan nuts
40 g Crushed hazelnuts
40 g Chopped pistachios
50 g Blossom honey
S.Q Vanilla extract
Aniseed siphon
150 g Almond milk
20 g Whole sugar
25 g Yolks
0,5 g Salt
10 g Gelatine mass
100 g Greek yoghurt
0,1 g Green aniseed
Thanks to our fruit sourcing expertise, we carefully select Willamette and Meeker raspberries, renowned for their aromatic intensity and flavour quality. Part of the fruit, sourced from Central and Eastern Europe, is processed fresh at our primary processing facility in Poland to preserve its full aromatic expression. This 100% puree delivers an intense red colour, a powerful ripe raspberry flavour and remarkable aromatic finesse, true to the character of fresh raspberries. Highly versatile, it is ideal for pastry, ice cream and sorbet applications, as well as coulis and sauces, bringing the authentic taste of raspberry to every creation.
Steam the rhubarb segments for about ten minutes until a soft texture. Let cool. Mix together all the ingredients. Store in a pouch in the fridge.
2. Poached rhubarbs
Heat the water with the raspberry puree and the sugar. Add the green aniseed. Poach the rhubarb in the earlier raspberry juice and simmer covered for 20 minutes over a low heat, until a creamy but firm texture.
3. Granola
Mix all the ingredients together, then spread on a silpat® baking sheet and bake at 165°C for about 15 minutes. Grind into chips for the presentation.
4. Aniseed siphon
Heat the almond milk. Mix the wholemeal sugar with the yolks. Cook in water at 84°C. Add the salt, the gelatine mass and the aniseed, then pour the whole over the greek yoghurt. Smooth it well and pour in the siphon. Fill with a cartridge, then let stand for one hour before use.
5. Rhubarb crisps
Bring to the boil the puree with the water and the sugar. Cut the rhubarb into very thin strips, using a mandolin. Soak them one by one in the syrup, then lay them flat on a silpat® tray. Dry in the oven at 100°C for 30 minutes. Twist when removed from the oven. Store in a dry place before presentation or in a box with calcium chloride.
A creation by
Johanna Le Pape
She is a pastry chef and world champion of “les arts sucrés” with past experience at the likes of Laduree and Alain Ducasse. Johanna believes in top-of-the-line pastry that is healthy, balanced, and light.
