Ingredients
Redcurrant mousse
Redcurrant “confit”
Peach rustic clafoutis
Almond mascarpone chantilly
Almond sablé dough
Sweet almonds
Redcurrant coulis
Redcurrant, peach and almond clafoutis cup
par Manuel Bouillet
Twins’ Creative Lab
International Pastry Consultant
Taipei, Taiwan
DownloadPreparation
Recipe and assembly for 12 pcs:
- Pipe the redcurrant mousse at the bottom of the cup then freeze.
- Cast the redcurrant “confit” and let set.
- Cut the peach clafoutis in small cubes and add on top of the “confit”.
- Pipe the almond chantilly and decorate with the almond crumble, the sweet almonds, the diced peaches.
- Add the pipette of redcurrant coulis and a few small pieces of dried raspberries.