500 ml Debic Tiramisù
20 g honey
500 ml Debic Parfait
150 g raspberry purée
300 ml beetroot juice
75 g granulated sugar
200 ml beetroot juice
30 g granulated sugar
30 g icing sugar
30 g powdered egg white
20 g crystallised honey (Crumiel)
100 ml Debic Cream 35% with sugar
1 x bourbon vanilla pods
300 g Greek yoghurt
10 g freeze-dried yoghurt
3 g atsina Cress
Debic products used
For the mascarpone mousse, whip the Tiramisù in a planet mixer until light and airy and add the honey. Pipe into half-sphere moulds using a piping bag and leave to set in the refrigerator. Put in the freezer, and spray with white chocolate and cacao butter if desired.
For the raspberry parfait, whip the parfait in the planet mixer until light and airy and add the raspberry purée. Pipe the mixture into silicone mats and put in the freezer.
Leave the yoghurt to drain overnight through a round sieve lined with a cloth into a bowl. Mix the resulting curds with the slightly whipped cream and flavour with the pulp from the vanilla pod. Store in a piping bag with a smooth nozzle.
For the meringue, mix the beetroot juice with the powdered egg white and leave to rest in the refrigerator overnight. Beat in a planet mixer until light and airy and gradually add both types of sugar. Transfer to a piping bag with a smooth nozzle and pipe the egg white mixture. Leave to dry for 6 hours at 65°C. Keep in a well-sealed tin with silica beads.
For the honey crisp, place a round mould on top of a silicone mat and sprinkle the Crumiel in the bottom. Put in a 160°C oven for 6 minutes. Leave to harden, gently loosen from the mat and store in a well-sealed container with silica beads.
For the reduction, boil the beetroot juice with the sugar to form a treacly mass.
Place the mascarpone mousse and raspberry parfait on the plate and finish with the meringue, crunchy yoghurt, honey crisp, beetroot reduction and Atsina Cress.