Crumble

 

  1. Preheat the oven to 180°C / 350°F
  2. Mix all the ingredients in a mixer.
  3. Put the crumble on a flat sheet and cook for about 15 minutes.

 

Reconstituted shortbread biscuits

 

  1. In the microwave, melt the butter and cocoa butter.
  2. In a mixing bowl, add the crumble, lemon zest, sugar and melted butter.
  3. Mix and use it to form the crust on the bottom of an 18 cm round pan.

 

Creamy Morello cherry

 

  1. In a saucepan, mix the sour Morello cherry puree and the (hulled) fresh strawberries, and heat the mixture.
  2. In a mixing bowl, mix the yolks, sugar and cornstarch. Pour the hot puree into the mixture and put it back into the pan.
  3. Heat it until it boils.
  4. Add the softened sheets of gelatine.
  5. Cool the cream to 40° C /104°F then add the butter using a hand blender.
  6. Pour the cream over the reconstituted shortbread biscuits and place it in the freezer overnight.
  7. The next day, remove the shortbread circles.

 

Fjord Chantilly whipped cream

 

  1. In a saucepan, heat the cream and sugar.
  2. Heat until boiling.
  3. Dissolve the softened sheets of gelatine, add the fjord (cream), and mix with a hand blender.
  4. Refrigerate overnight and serve the next day.

 

Presentation

 

  1. On the reconstituted shortbread biscuit ,base and creamy layer, apply Fjord Chantilly cream using a pastry bag equipped with a Saint Honoré tip, and sprinkle with sugared  almonds chips.
  2. Add complementary red fruits.