VERA FEDOROVNA DESSERT

cooking

Diplomat cream

• In a saucepan, mix the sugar with the vanilla paste and the egg (do not beat).
• Add the flour and mix until smooth.
• Add the hot milk and stir until the mixture thickens.
• Cool the mixture to 50 °C.
• Add softened GRANDPRO Cream margarine to the mixture and beat with an immersion blender.
• Refrigerate.
• Combine the cooled mixture with the plant cream and beat until fluffy.
• Put the diplomat cream in a pastry bag and refrigerate for 1–2 hours.

Cider sorbet

• Bloom the gelatin in the cider.
• Mix the bloomed gelatin with raspberry puree.
• Add the glucose to the mixture.
• Heat the mixture until the gelatin dissolves.
• Beat with an immersion blender.
• Pass the mixture through an ice cream maker.
• Transfer the sorbet to a food container and freeze.

Raspberry gel

• Heat the raspberry puree.
• Mix the sugar with the pectin and add it to the heated puree.
• Bring the mixture to a boil.
• Beat with an immersion blender; then cool.

Meringue

• Dissolve the sugar into the egg whites over a bain-marie.
• Pour this mixture into a mixing bowl and beat for 10 minutes. In the third or fourth minute, add lemon juice and corn starch (the mass should be dense, shiny, and smooth).
• Place the meringue in the oven and dry for 35 minutes at 75 °C.

Plating and garnish

• Place the toasted flaked almonds in the center of the plate.
• Place the cider sorbet on top.
• Cover the sorbet with the diplomat cream.
• Place with meringue on top.
• Decorate the meringue with raspberry gel dots.
• Sprinkle with microgreens and flower petals.