Individual assembly
A wonderful individual dessert in which Ricard Martinez combines cherry with almond and chocolate. Perfect for both pastry and restaurant desserts. <\/p>\n","protected":false},"author":4,"featured_media":22059,"template":"","recipe-category":[],"class_list":["post-22060","recipes","type-recipes","status-publish","has-post-thumbnail","hentry"],"acf":{"recipe_intro_text":"","recipe_servings":"","recipe_prep_time":"","recipe_cook_time":"","recipe_ready_in":"","recipe_calories":"","recipe_cuisine":"","recipe_cost":"","recipe_difficulty":"","recipe_video":"","recipe_gallery":"","recipe_ingredients":"#For 1 Kg of Sabl\u00e9e Blanca tartlets\n240 gr Butter 82% MG\n130 gr Luster Sugar\n60 gr Almond Flour\n100 gr Egg\n4 gr Fine Salt\n530 gr Loose Flour\n10 gr Vanilla Paste\n#For 0,38 Kg of almond cream - tartlets\n100 gr Butter 82% MG\n100 gr Almond Flour\n100 gr Luster Sugar\n15 gr Loose Flour\n50 gr Egg\n15 gr Almond Liqueur\n#For 0.345 Kg of light meringue - mousse\n250 gr Sucrose\n80 gr Mineral water\n5 gr Lemon (Juice)\nGross: 13.16 gr\n125 gr Pasteurized Egg Whites\n1,5 gr Albumin powder\n0.3 gr Xanthan\n#For 0,56 Kg of Cherry Mousse\n300 gr Frotz Cherry Pulp\n1,2 gr Garrofin Gum\n15 gr Sucrose\n8 gr Gelatine Sheets - GOLD (180-200 Bloom).\n#For 0,82 Kg of Jellified Cherry compote (individual interior)#.\n650 gr Frotz Cherry Pulp\n100 gr Invert Sugar\n50 gr Sucrose\n10 gr Pectin NH\n15 gr Gelatin Sheets - GOLD (180-200 Bloom).\n1,3 g Locust Bean Gum","recipe_steps":"--Sabl\u00e9e White tartlets--\n1.Cream the butter in the kitchen with a paddle together with the luster.\n2.Incorporate the solids and mix lightly.\n3.Finish with the egg until a homogeneous mixture is obtained.\n4.Reserve.\n5.Stretch to 2mm with a sheeter. FREEZE.\n--Almond tart cream--\n1.Mix all the ingredients and emulsify perfectly.\n2.Use as needed.\n--Light mousse--\n1.Hydrate the egg whites with the xanthan and albumen by blending with\nelectric mixer.\n2.Put in a bowl to whip with a whisk and whip at medium speed.\n3.Bring the water + sucrose + lemon juice to 120\u00baC.\n4.Scald with the syrup the egg whites that will be well frothed.\n5.Whip until cooled to about 35\u00baC, perfect temperature to mix with the rest of the mousse ingredients.\n--Cherry mousse--\n1.Put the cherry pulp in a saucepan. Bring to 40\u00baC. Add the locust bean gum and sugar in the form of rain.\n2. Bring to 75\u00baC, stirring constantly with a whisk. Remove from the heat.\n3.Add the hydrated gelatine and cool to 35 - 40\u00baC.\n4.Mix with the meringue and the semi whipped cream in an enveloping way and without leaving lumps.\n--\nMix the sucrose + pectin NH.\n2. Separately: In a bowl put the Frotz cherry puree + Frotz frozen cherries + inverted Frotz+ cherries.\n3. Bring to 40\u00baC to incorporate the sucrose and pectin Nh. Dissolve well.\n4. Bring to a boil. Remove from heat.\n5. Add the gelatin sheets and the almond essence. Dissolve well.\n6.Stretch in gastronorm to gel.\n7.Break the gelation and fill the desired molds, freeze.","recipe_related_product":[20793,20875],"recipe_related_recipes":[22055],"recipe_related_tricks":"","recipe_related_faqs":"","recipe_related_link_blocks":"","recipe_related_posts":""},"yoast_head":"\n