Citrus fruit jellied coulis
Syrup at 30° 375 g
Ravifruit citrus fruit cocktail 225 g
Gelatine leaves 6 g
Roasted quetsches
Ravifruit quetsche halves 150 g
Honey 75 g
Sugar 25 g
Blueberries compote
Ravifruit raspberry pulp 250 g
Ravifruit frozen blueberries 375 g
Caster sugar 175 g
Vanilla pod 3 g
Gelatine leaves 10 g
Citrus fruit mousse
Ravifruit citrus fruit coktail 500 g
Gelatine leaves 12 g
Whipped cream 300 g
Glazing caramel-morello cherry
Ravifruit morello cherry pulp 300 g
Caster sugar 140 g
Glucose 30 g
Gelatine 6 g
Citrus fruit jellied coulis
Melt gelatine in hot syrup. Add citrus fruit cocktail. Pour into sloped glasses.
Roasted quetsches
Cut quetsche halves as a “julienne” (small sticks). Leave to roast in a pan with sugar and honey. Leave to cool down and add into glasses.
Blueberries compote
Mix all the ingredients and boil for 5 mn. Switch off the gas. Add gelatine melted in water. Pour this mixture into sloped glassed.
Citrus fruit mousse
Heat up 100 g of pulp and add gelatine. Whip the cream (lightly) and mix with previous ingredients. Pour into glasses.
Glazing caramel-morello cherry
Make a brown caramel with sugar and glucose. Cook with hot pulp up to 70/80°C - 158/176°F. Heat up to 102°C/215.6°F.
Withdraw from fire. Add gelatine and glaze at 30°C/86°F.
