Acai Bowl Style Dessert

For 8 people

Banana sponge cake

• 35 g whole eggs
• 85 g caster sugar
• 20 g whole milk
• 85 g banana
• 150 g oat flakes
• 85 g flour t45
• 3 g baking powder
• 15 g melted butter

Acai cremeux

• Acai puree, no added sugar
• 200 g Les Vergers Boiron
• 60 g water
• 60 g caster sugar 
• 4 g NH Pectin 
• 12 g cornflour 
• 40 g butter 

Red fruit compote 

• Red fruit puree, no added sugar
• 150 g Les Vergers Boiron
• IQF red fruits Les Vergers Boiron
• 40 g sugar
• 80 g water
• 5 g gelatin powder
• 25 g water

Fromage blanc mousse

• 150 g double cream 35%
• 30 g caster sugar
• 3 g gelatin powder
• 15 g water
• 150 g fromage blanc

Whipped coconut ganache

• Coconut cream, no added sugar
• 250 g Les Vergers Boiron
• 1 gelatin sheet
• 40 g white chocolate
• 125 g whipping cream 35%

Assembly

• Red fruits
• Shiso Purple
• Bean Blossom
• Citra Leaves

Banana sponge cake

• Mix the eggs and milk in the mixer, using the whisk.
• Add the dry ingredients and mix.
• Replace the whisk with the paddle.
• Add the chopped banana and mix.
• Next, add the melted butter and oat flakes.
• Bake in a ventilated oven at 175°C.
• Use a round cutter, 16 cm in diameter, to cut the sponge cake.
• Set aside for the assembly.

Acai cremeux

• Heat the acai puree without added sugar with the water in a pan.
• Mix all the dry ingredients together in a mixing bowl.
• Sprinkle the dry ingredients over the hot liquid and bring to the boil for 2 minutes.
• Off the heat, at 45°C, add the butter and mix with a hand blender.
• Pour into a round mould and freeze.
• Set aside for the assembly.

Red fruit compote 

• Soak the gelatin powder in water and leave in the fridge for 15 minutes.
• Make a syrup with the water and sugar.
• Add the red fruit puree without added sugar.
• Then add the gelatin mass and mix until it melts.
• Use the 16 cm diameter round with the banana spongecake inside.
• Spread the IQF red fruit into the round, on top of the sponge cake, then add the warm mix on top.
• Freeze and set aside for the assembly.

Fromage blanc mousse

• Soak the gelatin powder in water and leave in the fridge for 15 minutes.
• Beat the cream with the sugar.
• Add the melted gelatin mass to the fromage blanc,mix rapidly.
• Blend in the whipped cream.
• Set aside for the assembly.

Whipped coconut ganache

• Soak the gelatin sheet in cold water.
• Heat the coconut cream with the cream, without boiling.
• Take off the heat, add the soaked gelatin and white chocolate.
• Mix with a hand blender and set aside in the fridge for 24 hours.

Assembly

• Use the Silikomart “IO & TO” mould.
• Pour in some of the fromage blanc mousse, then place the acai cremeux insert on top.
• Add the rest of the fromage blanc mousse and insert the sponge cake with the red fruit compote.
• Press to remove any surplus mousse and smooth over.
• Freeze.
• Prepare one white flocking mix and one purple flocking mix.
• Remove from the mould and spray the dessert, partly with white flocking and partly with purple flocking.
• Then pipe the whipped coconut ganache around the dessert.
• Decorate with fresh red fruits, Shiso Purple, Citra Leaves and Bean Blossom.

Recipe: Thibault Marchand 

Source: Les Vergers Boiron