Altai Dessert

cooking

Quick puff pastry chips

• Combine softened GRANDPRO Croissant margarine with flour and mash into fine crumbs.
• In a separate bowl, combine an egg, cold water, vinegar, complex sweetener, and salt. Stir until smooth.
• Pour the liquid ingredients into the crumbs of flour and margarine; knead the dough.
• Between two parchment sheets, roll out the dough into a layer and roll it in a tight roulade.
• Wrap the dough in cling film and freeze for 1 hour.
• Cut the cold dough into 2-mm thick circles. Roll out slightly with a rolling pin to a thickness of 1 mm.
• Place the dough circles on a parchment-lined baking sheet. Bake at 180 °C for 7–12 minutes (the chips should become slightly brown).

Baked milk and honey pastry cream

• Combine all the ingredients except heavy cream and margarine in a thick-bottomed saucepan. Mix until smooth. Boil over low heat until thickened. Cool to room temperature.
• Add GRANDPRO Cream margarine (room temperature) to the custard base; beat until fluffy.
• Add cream in portions to the custard base. Beat until fluffy. The finished pastry cream can be stored in the refrigerator for 48 hours.

Sagaan dali jelly

• Brew sagaan dali sprouts with hot water and let it infuse.
• Combine the sagaan dali infusion, complex sweetener, and pectin in a saucepan and bring to a boil. Beat with an immersion blender.
• Pour into silicone molds. Cool to room temperature, and then stabilize in the refrigerator for at least 3 hours.

Plating and garnish

• Pipe pyramids of pastry cream on a serving plate.
• Set puff pastry chips vertically on both sides.
• Lay out sagaan dali jelly.
• Set the caramel decor.
• Garnish with berries and micro greens.

* Sagaan dali is a local name for endemic rhododendron variety. These evergreen shrubs grow on the rocky slopes of the Altai Mountains. Sagaan dali leafs and sprouts are used to make tonic tisane, also called white-mountains tea.