Name: Dry Salad
Ingredients: 500 g (1lb) of berries (blackberry, strawberries, rasberries, blueberries or seabuckthorne); 120g (1/2 cup) of sugar; 5ml ( 1tea spoon) of lemon juice; 100g (3 1/2oz) of white chocolate Ivoire Valrhona; 200 ml ( ¾ cup + 4 tea spoon) of 35% cream; 160g (2/3 cup) of 10% Méditeranean yogurt; 220g (1 cup) of fruit puree (blackberry, strawberries, raspberries, blueberries or seabuckthorne); 1 egg white; Berry Sorbet; White chocolate mousse; Dry salad; Fresh fruit; Simple syrup

500 g (1lb) of berries (blackberry, strawberries, rasberries, blueberries or seabuckthorne)

Berries Sorbet

In a big container mix the fruits together.

Place the mixture into the fridge and keep refrigerated for 24h.

Pour the berry, sugar and lemon mixture into a blender.

100g (3 1/2oz) of white chocolate Ivoire Valrhona

200 ml ( ¾ cup + 4 tea spoon) of 35% cream

160g (2/3 cup) of 10% Méditeranean yogurt

White Chocolate Mousse

In a pot, on a medium heat, bring the cream to a boil.

Once boiled, add the cream to the white chocolate.

When the chocolate is melted, cool the mixture on ice to prevent it from separating.

Put the mix in a cream foamer with 2 cartrages of N2O and shake well after each addition.

Keep the foamer in the refrigerator at least 1 hour before use.

220g (1 cup) of fruit puree (blackberry, strawberries, raspberries, blueberries or seabuckthorne)

Dry Salad

In a blender, add the fruit puree and the egg white.

Mix the fruit puree and the egg white together.

With an offset spatula, spread onto 2 pastry mat at a 2mm thickness.

Put onto 2 baking trays and bake until the mix is dry to the touch.

To Assemble

In a bowl, mix the fresh fruits with the simple syrup.

Transfer into cups or small dessert plates.

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