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1
Almond Streusel
Cut the cold butter into small cubes. Sift the dry ingredients together. Add the butter and mix using the paddle attachment in a stand mixer. Stop mixing and refrigerate for a minimum of 30 minutes. Sift the dough through a 4mm sieve or other mesh so that the pieces are evenly sized. Keep refrigerated or frozen until you are ready to bake. Spread the streusel unevenly on a non-stick mat and bake at 300/320°F (150/160°C).
Butter | 120g |
Flour | 120g |
Brown Sugar | 120g |
Almond flour | 120g |
1
Almond Streusel
Cut the cold butter into small cubes. Sift the dry ingredients together. Add the butter and mix using the paddle attachment in a stand mixer. Stop mixing and refrigerate for a minimum of 30 minutes. Sift the dough through a 4mm sieve or other mesh so that the pieces are evenly sized. Keep refrigerated or frozen until you are ready to bake. Spread the streusel unevenly on a non-stick mat and bake at 300/320°F (150/160°C).
Butter | 120g |
Flour | 120g |
Brown Sugar | 120g |
Almond flour | 120g |
2
Strawberry Sorbet
Heat the water to 85°F (30°C) and stir in the sugar, glucose, dextrose, and stabilizer. Pasteurize at 185°F (85°C). Cool to 40°F (4°C), then add the strawberry puree. Blend. Leave to mature for 12 hours. Churn at between 14°F and 21°F (-6°C and -10°C). Store at 0°F (-18°C).
CARAMANFRUIT strawberry puree | 550g |
Water | 225g |
Sugar | 120g |
Glucose powder DE33 | 60g |
Dextrose | 40g |
Sorbet stabilizer | 5g |
2
Strawberry Sorbet
Heat the water to 85°F (30°C) and stir in the sugar, glucose, dextrose, and stabilizer. Pasteurize at 185°F (85°C). Cool to 40°F (4°C), then add the strawberry puree. Blend. Leave to mature for 12 hours. Churn at between 14°F and 21°F (-6°C and -10°C). Store at 0°F (-18°C).
CARAMANFRUIT strawberry puree | 550g |
Water | 225g |
Sugar | 120g |
Glucose powder DE33 | 60g |
Dextrose | 40g |
Sorbet stabilizer | 5g |
3
Raspberry Sorbet
Mix the sugar, glucose, dextrose, and gums. Heat the water to 85°F (30°C), sift on the dry ingredients, stir them in and pasteurize at 185°F (85°C). Cool the mixture to 40°F (4°C), then add the fruit puree. Blend. Leave to mature for 12 hours. Churn at between 14°F and 21°F (-6°C and -10°C). Store at 0°F (-18°C).
Sugar | 126g |
Glucose powder DE33 | 60g |
Dextrose | 40g |
Carob gum | 2g |
Guar gum | 2g |
Water | 120g |
CARAMANFRUIT raspberry puree | 650g |
3
Raspberry Sorbet
Mix the sugar, glucose, dextrose, and gums. Heat the water to 85°F (30°C), sift on the dry ingredients, stir them in and pasteurize at 185°F (85°C). Cool the mixture to 40°F (4°C), then add the fruit puree. Blend. Leave to mature for 12 hours. Churn at between 14°F and 21°F (-6°C and -10°C). Store at 0°F (-18°C).
Sugar | 126g |
Glucose powder DE33 | 60g |
Dextrose | 40g |
Carob gum | 2g |
Guar gum | 2g |
Water | 120g |
CARAMANFRUIT raspberry puree | 650g |
4
Blueberry Sorbet
Mix the sugar, glucose, dextrose, and gums. Heat the water to 85°F (30°C), sift on the dry ingredients, stir them in and pasteurize at 185°F (85°C). Cool the mixture to 40°F (4°C), then add the fruit puree. Blend. Leave to mature for 12 hours. Churn at between 14°F and 21°F (-6°C and -10°C). Store at 0°F (-18°C).
Sugar | 121g |
Glucose powder DE33 | 60g |
Dextrose | 40g |
Carob gum | 2g |
Guar gum | 2g |
Water | 125g |
CARAMANFRUIT blueberry puree | 650g |
4
Blueberry Sorbet
Mix the sugar, glucose, dextrose, and gums. Heat the water to 85°F (30°C), sift on the dry ingredients, stir them in and pasteurize at 185°F (85°C). Cool the mixture to 40°F (4°C), then add the fruit puree. Blend. Leave to mature for 12 hours. Churn at between 14°F and 21°F (-6°C and -10°C). Store at 0°F (-18°C).
Sugar | 121g |
Glucose powder DE33 | 60g |
Dextrose | 40g |
Carob gum | 2g |
Guar gum | 2g |
Water | 125g |
CARAMANFRUIT blueberry puree | 650g |
5
Vanilla Chantilly Cream
Pour the cream into a bowl and add the sugar and scraped vanilla bean. Blend for 30 seconds until smooth. Whip as needed.
Whipping cream | 500g |
Confectioner's sugar | 40g |
Madagascan vanilla | 1 bean |
5
Vanilla Chantilly Cream
Pour the cream into a bowl and add the sugar and scraped vanilla bean. Blend for 30 seconds until smooth. Whip as needed.
Whipping cream | 500g |
Confectioner's sugar | 40g |
Madagascan vanilla | 1 bean |
Assembly and finishing
Place some very thinly sliced strawberries on the sides of the cup. In the base of the cup, add some vanilla chantilly cream so as to coat the container’s sides. Place a few fresh strawberries and pieces of streusel in the center. Place the sorbets in a piping bag fitted with a fluted nozzle and pipe a swirl in the center of the cup. Finish with a few summer berries and pieces of streusel.
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Caramanfruit
Experts on fruit in all its forms.
French know-how since 2002.
Transforming fruit in all its forms.
Adapting recipes to each fruit variety.
Caramanfruit
Experts on fruit in all its forms.
French know-how since 2002.
Transforming fruit in all its forms.
Adapting recipes to each fruit variety.
Caramanfruit
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