Recipe Riviera Crisp and Sublime Cream with vanilla

Name: Riviera Crisp and Sublime Cream with vanilla
Yield: 15 mot.personnes / 30 mot.parts
Ingredients: 150 g sugar; 150 g Elle & Vire gourmet butter 82% fat; 1,5 g salt; 1,5 g liquid vanilla; 110 g flaked almonds; 30 g T55 flour; 500 g Sublime, Cream with Mascarpone; 35 g sugar; 10 g kirsch; 0,5 vanilla pods; 125 g neutral mirror glaze or lemon jelly; 5 g lemon juice; 15 g basil leaves; green food colouring; raspberries

For
15 persons

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To prepare this dish

Ingredient list: Crisp shortbread
150 g sugar
150 g Elle & Vire gourmet butter 82% fat
1,5 g salt
1,5 g liquid vanilla
110 g flaked almonds
30 g T55 flour; Sublime Cream with vanilla
500 g Sublime, Cream with Mascarpone
35 g sugar
10 g kirsch
0,5 vanilla pods; Basil gel
125 g neutral mirror glaze or lemon jelly
5 g lemon juice
15 g basil leaves
green food colouring; Assembly
raspberries

Elle & Vire products used: Elle & Vire gourmet butter 82% fat; Sublime, Cream with Mascarpone

The recipe,
step by step

1
Crisp shortbread

Combine all the ingredients then roll out to a thickness of 0.5 cm. Cut out 3 cm diameter rounds and position in silicon moulds. Bake in a fan- assisted oven at 150°C (302°F) for approximately 12 mn.
2
Sublime Cream with vanilla

Whip all the ingredients together using a mixer.
3
Basil gel

Blend until smooth.
4
Assembly

Turn the crisp over and, using a star shaped nozzle, pipe a rosette of Sublime cream with vanilla. Position a raspberry on the cream and fill the raspberry hole with basil gel.