Strawberry, almond and lavender

• Paztizz Tops®
• Zallotti Blossom
• Aclla Cress
• red colored ball of white couverture
• white strawberries
• pomegranate juice
• pomegranate
• crèmeux of strawberry
• strawberry sorbet
• strawberry gel

For the strawberry meringue:

• 100 g of water
• 100 g strawberry coulis
• 75 g of powdered sugar
• 0.1 g of agar
• 11 g of protein powder
• 50 g of sugar

For the almond ice cream:

• 350 g of milk
• 200 g of cream
• 150 g almond butter
• 125 g of sugar
• 160 g egg yolk
• 1 tsp cortina

For the almond foam:

• 350 g of milk
• 200 g of cream
• 120 g egg yolk
• 200 g of sugar
• lavender to taste
• cortina
• pinch of salt

For the strawberry mousse:

• 250 g strawberry coulis
• 50 g of powdered sugar
• 7 g of leaf gelatin
• 200 g of lumpy cream
• lemon juice
• strawberry syrup

For the pomegranate jelly:

• 30 g raspberry syrup
• 6 leaves of gelatin
• 330 g of pomegranate syrup
• pinch of citras

For the vanilla cream:

• 400 g sour cream
• 2 vanilla pods
• 60 g powdered sugar
• 20 g of olive oil
• salt

For the lavender and almond biscuit:

• 1 vanilla pod
• 105 g egg yolk
• 105 g of protein
• 245 g of sugar
• 1.2 g of purple dye
• 190 g flour
• 95 g of starch
• 4.2 g baking powder

For the meringue, combine the water, coulis and powdered sugar with the agar, let it cool and beat lightly with the other ingredients. Spray in cap shapes and let dry.

For the ice, make a thickened composition and turbine. For the foam, make an anglaise of the milk, cream, yolk, sugar and lavender, let cool, blender smooth with the cortina and some salt and fill in a siphon, aerated with 2 cartridges.

For the mousse de coulis, heat with the sugar, dissolve the gelatin in it and let it cool. Fold in the cream and season with lemon juice and syrup. Fill in the desired form.

Make a jelly of all components and chop it up in small pieces. Beat the sour cream lightly with the vanilla and sugar and top with olive oil. Reserve cool. For the biscuit, beat the yolks with the vanilla marrow.

Beat the egg whites lightly with the sugar. Mix all dry substances. Mix the yolks and the egg white and gently fold in the dry mass. Color with the dye. Bake in the oven at 180°C, let it cool, break the biscuit and dry in the drying tower.

Fill the ball with the foam. Arrange strawberry slices, pomegranate and juice on the plate and add the other ingredients. Finally place the filled ball on top and garnish with the dried biscuit. Complete the dessert with the Koppert Cress specialties.

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Latour Restaurant

Koningin Astrid Boulevard 5 - Noordwijk aan Zee
T 0031 71 365 11239
www.restaurantlatour.nl

Recipe: Maurits van der Vooren
Source: Pâtisserie & Desserts - 46

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In memoriam (10 October 1983 - 23 March 2021)
As a lasting memory of an inspiring collaboration.
Instagram: https://www.instagram.com/mauritsvdvooren/