Preparation

Assembly

• In the baked pie crust, place 20/25g of blackcurrant confit in a pastry bag fitted with a spatula
  a socket.
• Cut the blackcurrant biscuit into 1.5cm cubes. Place 3 cubes on the blackcurrant biscuit.
  Freeze.
• Using a piston funnel, pour approximately 20/22g of milk chocolate passion cream
  on the blackcurrant confit between the cubes of blackcurrant biscuit. Freeze.
• Whip the whipped ganache with a mixer until you obtain a poachable texture.
• Using a mini St Ho or PF20 tip, poach around 20 g onto the cream.
  between the biscuit cubes. Freeze.
• Spray with neutral topping.
• Decorate with a few crunchy pearls.