Dessert – Elise Dumas Studio

Ingredients

• 250g gluten free biscuits (I used Schär biscuits)
• 100g organic melted butter
• the juice of an orange
• 250g white chocolate roughly chopped and melted with a bain-marie
• 130ml organic Almond, Peach & Apricot Tart
• 1 pre-bought gluten-free puff pastry dough
• 50 organic butter
• 50g icing sugar
• 50g almond powder
• 4 organic egg yolks
• 5 middle size ripe apricots
• 3 middle size ripe white Red Berry Crepe Cake
• 1kg spelt flour or any flour of your choice to make approx 60 crêpes
• 16 egg yolks (you can keep the egg whites and make meringues for example)
• 70g cornstarch
• 110g almond flour
• 100g rice flour
• 100g cane sugar
• 1 cup maple syrup
• 3 egg yolks
• 17 cl olive oil
• 1kg organic strawberries, hulled, cleaned and dried
• 100g raspberries cleaned and dried
• 50g cornstarch