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Original recipe by Antonie Santos - Roxanne de Griottines

Original recipe by Antonie Santos.
Recipe for 8 tartlets 15 cl.

Streusel

Flour - 60 g
Sugar - 60 g
Butter - 60 g

Rub together the cubed butter, sugar and flour. Chill in the fridge and pass through a sieve. Spread out on a silicone baking mat and bake for 15 minutes at 160 °C in a fan-assisted oven.

Griottines-flavoured Chantilly cream

Cream - 140 g
Icing sugar - 15 g
Griottines juice - 10 g

Whip all the ingredients together with a whisk and chill.

Strawberry compote

Fresh strawberries - 100 g
Sugar - 40 g
Fresh strawberries - 100 g

Dice 100 g of strawberries and add the sugar. Cook until it becomes a jam. Leave to cool and fold in the remaining strawberries, cut into pieces.

Chocolate mousse

Milk - 65 g
Milk chocolate couverture - 80 g
Whipped cream - 115 g

Chop the milk chocolate couverture and add the hot milk. Blend until smooth. When the mixture reaches around 30 °C, gently fold in the whipped cream using a rubber spatula.

Griottines

Griottines - 40 g

Drain the Griottines and chop them into pieces.

Assembly

Using a piping nozzle, pipe 10 g of Griottines chantilly cream into the glasses and freeze. Using a spoon, place 5 g of streusel on top of the frozen chantilly cream and set aside in the freezer. Using a piping nozzle, pipe 25 g of chocolate mousse onto the streusel and set aside in the freezer. Place 5 g of chopped Griottines on top of the chocolate mousse and 15 g of strawberry compote.

Decoration

Pipe the Griottines chantilly using a plain nozzle and top with a Griottine.

ICING SUGAR

GRIOTTINES JUICE 0º CONCENT. WITH SUGAR

GRIOTTINES ORIGINAL 15º

Roxanne de Griottines