Recipe made by Alain Chartier,
World Championship of ice cream maker 2003,
MOF 2000,
Relais Desserts Vannes, Carnac and Lorient.

Ingredients

Cuban rum mousse : 

  • Sugar 30g 
  • Water 12g
  • Egg yolks 24g
  • Whipped cream 150g
  • White rum 14g

 

Tayberry sorbet : 

  • Water 60g
  • Saccharose 19g
  • Atomized glucose 17g
  • Inverted sugar 3g
  • Sorbet stabilizer 1g
  • Tayberry fruit puree 200g

 

Tayberry glaze : 

  • Neutral glaze 300g
  • Glucose syrup 250g
  • Syrup 60%
  • Tayberry fruit puree 70g
  • Bright red food colouring QSg

 

Lime & Mint sorbet : 

  • Water 130g
  • Saccharose 58g
  • Atomized glucose 20g
  • Inverted sugar 6g
  • Sorbet stabilizer 1g
  • Milk powder 0% 100g
  • Fresh mint 2g
  • Lime fruit puree 100g

 

Tayberry jelly :

  • Tayberry fruit puree 100g
  • Sugar 8g
  • Water 25g
  • Agar-agar 3g
  • Gelatin 1g

Directions

Cuban rum mousse : 

  • Cook the water and sugar at 118°C.
  • Pour over the egg yolks.
  • Make a whipped cream, add the alcohol.
  • Add the two mixtures together.
  • Pour into verrines.

 

Tayberry sorbet : 

  • Make a syrup with the water.
  • At 40°C, add the sugars and stabilizer.
  • Bring to the boil.
  • Quickly cool the mix.
  • Let mature at least 4 hours.
  • Add the Tayberry puree into the syrup.
  • Blend with an electric mixer, adjust the refractometer to 33° Brix.
  • Place the mixture in a sorbet machine. 

 

Tayberry glaze : 

  • Heat all ingredients up to 85°C.
  • Cool and pour at room temperature.

 

Lime & Mint sorbet : 

  • Make a syrup with the water and mint leaves.
  • At 40°C, add the sugars and stabilizer.
  • Bring to the boil.
  • Quickly cool the mix.
  • Let mature at least 4 hours.
  • Add the thawed lime puree and powdered milk into the syrup.
  • Blend with an electric mixer, adjust the refractometer to 33°Brix.
  • Place the mixture in a sorbet machine. 

 

Tayberry jelly :

  • Add the sugar and agar-agar.
  • Heat the water and add the sugar.
  • Then add the Tayberry puree.
  • Bring to the boil, and put the softened gelatine.
  • Pour on silicone plate and cut into half circles.
  • Place on the edge of the verrine.

 

Finishing :

  • At the bottom of the verrine, put the lime mint sorbet. After cooling, put the Tayberry sorbet. Freeze. Make the Tayberry jelly.
  • After cooling, cut discs of 4 cm diameter and then cut them in half.
  • Put the semi-circles on the edge of the verrine.
  • Pour the Cuban rum mousse.
  • After the mousse is frozen, pour the Tayberry glaze.
  • Decorate with bubble sugar and a Tayberry.

 

The chef quote : "I was enthralled by the aromatic strength of the Tayberry. I am inspired by the unique flavor to develop new gourmet creations. "

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