BLANCMANGE with Vanilla, REDBERRIES & CANDIED RHUBARB
100g Blackberries 50g Red currants 100g Strawberries 50g Gooseberries Pea shoots (as needed) Turn out a cube of blancmange into the center of a
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Cooking tools:
- Kitchen scale
- Candy thermometer
- Instant-read thermometer
- Hand mixer
- Food processor
- Cube mold
- Silicone baking mat
- Cooling rack
- Oven
- Microwave
- Saucepan
- Refrigerator
- Airtight container
- Paring knife
- Chef's knife
- Cutting board
- Peeler
- Mixing bowl
- Whisk
- Spatula
- Plate
Ingredients
- 335g Fromage blanc
- 335g Heavy cream 36%
- 65g Sugar
- 9.5g Gelatin powder (Bloom)
- 47.5g Water
- 12g NOROHY VANILLA
- 2kg Rhubarb
- 8g NOROHY VANILLA
- Brown sugar (as needed)
- 600g Fondant glaze
- 400g Glucose
- 85g Raspberry purée
- 55g ABSOLU CRISTAL NEUTRAL GLAZE
- 1 or 2 ea Lemon juice
- 100g Blackberries
- 50g Red currants
- 100g Strawberries
- 50g Gooseberries
- Pea shoots (as needed)
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