Rhubarb, apple and verbena Charlotte

1/ Soft plain biscuit

Ingredients

• Egg yolks : 107 g
• Semi-skimmed milk : 18,1 g
• Sugar : 31 g
• Wildflower honey : 8,1 g
• Sunflower oil : 38,3 g
• Flour T55 : 81,8 g
• Egg whites : 185,9 g
• Sugar : 85 g

Instructions

“A very light and fluffy sponge cake.”
Whisk together the egg yolks, milk, sugar (1), and honey. Gradually add the oil and sifted flour, whisking until smooth and homogeneous. In a separate bowl, whisk the egg whites with the second measure of sugar (2) until stiff peaks form. Add a small amount of the whisked egg whites to the first mixture to loosen it. Gently fold in the remaining egg whites. Spread the batter onto a rimmed baking sheet lined with parchment paper. Smooth the surface to the top of the baking sheet (approximately 1.5 cm). You can arrange apple cubes on top of the sponge before baking. Bake at 160 °C (325 °F) for 18 minutes.

2/ Rhubarb and apple compote

Ingredients

• Fruit'Puree Green rhubarb : 500 g
• Apple sauce 38% : 200 g
• Xanthan gum : 8 g
• Sugar : 50 g
• Corn fiber : 30 g
• Beef gelatin (200B) : 10 g
• Fruit'IQF Green Apple (diced) : 150 g

Instructions

“Cold processing to avoid altering the fruit through cooking, resulting in a fresher, more pronounced flavor.”
In a food processor, blend the Fruit’Purée Green rhubarb and applesauce. Add the xanthan gum, sugar, and cornstarch, all mixed together at once. Blend until it reaches 26 °C (79 °F). Add the gelatin, melted at 60 °C (140 °F), while continuing to blend, and reduce the temperature to 30 °C (86 °F). Transfer the mixture to a bowl. Pour some into the “Capfruit” decorative molds. Mix the remaining compote with 20% Fruit’IQF Granny Smith Apple cubes. Pour into molds immediately. Let set for at least 2 hours at 4 °C (39 °F). Freeze.

3/ Verbena Bavarian cream

Ingredients

• Végétop vegetable cream : 259 g
• Fruit'Puree Lemon : 84 g
• Corn starch : 8,4 g
• Egg yolks : 5,5 g
• Sugar : 92,5 g
• Dried Verbena : 13,6 g
• Beef gelatin (200B) : 13,6 g
• Coconut oil : 60 g
• Végétop vegetable cream : 38,5 g

Instructions

“A light and fragrant mousse, thanks to the use of plant-based cream and copra (coconut oil), which allows the infusion to fully develop without altering the flavor.”
Boil Fruit’Purée Lemon with plant-based cream (1). Add half the sugar and the cornstarch mixture. Blend, then bring to a boil. Add the verbena leaves. Cover and infuse for 10 minutes. Strain over the egg yolk mixture and the remaining sugar, then cook to 82 °C (180 °F). Pour over the copra oil and the gelatin mass. Blend. Cool to 34 °C (93 °F). Whip the plant-based cream mass (2). Whisk the mixture at 34 °C (93 °F). Assemble the small cake.

4/ Neutral glaze

Ingredients

• Water : 105,4 g
• Glucose syrup : 52,7 g
• Sugar : 84,3 g
• NH pectin : 4,7 g
• Clear glaze : 280 g

Instructions

“Neutral glaze for spray application.”
In a saucepan, heat the water and glucose to 40°C (104 °F). Add the pectin and sugar mixture. Bring to a boil, then blend. Add the glaze mixture while cold. Bring to a boil again. Let stand at 4 °C (39 °F). Reheat to 70°C (158 °F) before use and spray.

5/ Assembly

Instructions

Decorate with dried verbena after spraying with the neutral glaze.