Upscale Tiramisu Verrine
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Ingredients
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Unit of Measurement
- Chocolate Crumble
- 100 g butter
- 100 g granulated sugar
- 70 g flour
- 30 g PreGel Five Star Chef Cacao Togo (Cocoa Powder) - 70148
- 100 g almond flour
- 1.5 g fleur de sel
- Apple and Pear Gelee
- 500 g apple sauce or apple puree
- 100 g simple syrup
- 60 g PreGel Pear Fortefrutto® - 41472
- 95 g PreGel Five Star Chef Pastry Gelatin Base - 311008
- Tiramisu Cream
- 270 g PreGel Five Star Chef Pronto Crema Tiramisù (Instant Mascarpone Cream Base) - 312158
- 250 g milk
- 750 g heavy cream
Method of Preparation
Instructions for Chocolate Crumble
- Place all ingredients in a 5qt mixer with a paddle and mix at a low speed slowly building to medium speed make sure not to over mix.
- Finish mixing by hand creating a smooth dough.
- Place in the refrigerator until firm.
- Using a cheese crated crumble the dough and place on the bottom a fluted tart mold about ½ way up.
- Bake in convection oven at 325°F/163°C.
Instructions for Apple and Pear Gelee
- Combine all ingredients and bring to the boil.
- Remove from the heat and cool slightly.
- Portion into desired cups or molds and chill completely.
- Use as needed.
Instructions for Tiramisu Cream
- Whip together all ingredients in a mixer on medium-high speed to obtain a fluffy, aerated mixture.
- Pipe into desired molds, cake rings, or cups and refrigerate.