Prestige blueberry brûlée

Name: Prestige blueberry brûlée
Ingredients: 1 units.items gelatin sheet; 150 g Milk; 100 g Sugar; 1 units.items vanilla pod; 200 g Prestige blueberries; zest of 1 lemon; 50 g Sugar; 75 g Egg yolk; 130 g Prestige blackcurrants; 250 g Egg yolk; 70 g White chocolate; 150 g Cream; 90 g White chocolate; 30 g Crème de cassis; 375 g Prestige blackcurrants; 25 g Mascarpone; 2 units.items gelatin sheet; 20 g Lime juice; 50 g Sugar; 1 units.items Lime; 15 g Crème de cassis; 1 units.items vanilla pod; 300 g Sugar; 40 g Icing sugar; 400 g Cream; 250 g Total yoghurt; 100 g Prestige blueberries; 50 g Sugar; 1500 g Yogurt; 100 g Water

This recipe is by the Prestige Fruit chefs.

Ingredients

1units.itemsgelatin sheet

150gMilk

100gSugar

1units.itemsvanilla pod

200gPrestige blueberries

zest of 1 lemon

250gEgg yolk

70gWhite chocolate

150gCream

50gSugar

75gEgg yolk

130gPrestige blackcurrants

90gWhite chocolate

30gCrème de cassis

25gMascarpone

2units.itemsgelatin sheet

20gLime juice

375gPrestige blackcurrants

50gSugar

1units.itemsLime

15gCrème de cassis

4.800000000000001gAgar Agar

1units.itemsvanilla pod

40gIcing sugar

250gTotal yoghurt

300gSugar

400gCream

1500gYogurt

100gGlycerin

100gPrestige blueberries

50gSugar

100gWater

75gIcing sugar

11gegg white powder

0.1gAgar Agar

5units.itemsgelatin sheet

125gMilk

100gEgg yolk

2units.itemsvanilla pods

20gSugar

500gCream

50gEgg white

300gWhite chocolate

130gsliced almonds

75gEgg white

30gMelted butter

120gSugar

25gFlour

300gEgg white

80gSugar

40gLime juice

150gWhite chocolate

zest of 1 lime

Preparation

Soak the gelatin.
Put the milk, blueberries, sugar, vanilla seeds, and lemon zest in a blender.
Blend the mixture until smooth and strain it.
Then add the egg yolk and cream.
Heat the mixture to 50°C.
Next, add the chocolate and the soaked gelatin.
Pour the mixture into a deep plate and cook it in the oven for 10 minutes at 80°C.

Soak the gelatin.
Put the black currants with the egg yolk, sugar, lime juice, and crème de cassis in the thermomix and heat this mixture to 84°C.
Add the white chocolate, mascarpone, and the soaked gelatin and blend finely.
Pour the mixture into a mold and freeze.

Put all the ingredients in a pan and bring to a boil to activate the agar agar.
Pour the mixture into a shallow tray and let it set in the refrigerator.
Then blend the mixture until smooth in the thermoblender or food processor.
Put the smooth mixture into a piping bag.

Mix the yogurt with the vanilla seeds and powdered sugar.
Put the mixture in a piping bag.

Bring the cream and sugar to a boil.
Add the glycerin and mix this with the cold yogurt.
Freeze the mixture and churn it.

Bring the entire mixture to a boil except for the egg white powder and let it set in the refrigerator for 24 hours.
Whip the egg white powder with the mixture and pipe it onto a silicone mat and bake for 1.5 hours at 90°C.

Melt the butter and mix together with the other ingredients into a batter.
Let the batter cool, spread it thinly on a baking mat.
Bake in the oven at 160 degrees for 8 min.
Break into beautiful shards.

Melt the butter and mix together with the other ingredients into a batter.
Let the batter cool, spread it thinly on a baking mat.

Whip the egg white together with the sugar until stiff in the KitchenAid.
Melt the white chocolate and add this together with the lime zest to the egg white.
Spread the mixture thinly on a silicone mat and bake at 90 degrees for 1.5 hours.