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Pastry recipe
Marc Balaguer Fabra

Marc Balaguer Fabra

Pastry Chef, Ice-cream Vice World Champion 2018, Barcelona
He worked with some of the best Spanish chefs, such as Carles Mampel and Oriol Balaguer, and attended many training courses, more particularly at the Paris International Pastry School. Then, he became...
  1. Crumble


    • Flour - 100g
    • Almond flour - 100g
    • Butter - 100g
    • Fleur de sel
    • Coffee
    • Vanilla
    • Brown sugar - 100g

    Soften the butter in the mixer.
    Add solid ingredients.
    Freeze the crumble and grate it.
    Cook at 150°C.

  2. Mango and passion fruit mousse


    • Frozen fruit purée, sugar added : Spicy Mango - 250 g
    • Frozen fruit purée 100% : Passion fruit - 125 g
    • Meringue - 175g
    • Gelatine (sheet) - 5g
    • Whipped cream - 250g

    Mix the mango and passion fruit purees, heat 150 g of the mixture to dissolve the soaked and squeezed gelatine sheets, combine the remaining puree.
    Once the mixture has reached 30ºC, we can add the whipped cream and the meringue.

    In this step

  3. Italian passion fruit meringue


    • Albumin - 15g
    • Sugar - 275g
    • Water - 70g

    Beat the albumin with the passion fruit puree.
    Make the syrup with water and sugar, and heat up to 120°C
    Once egg whites are properly whisked, add the syrup in a stream.
    Beat until cold.

  4. Raspberry marshmallows


    • Frozen fruit purée 100% : Raspberry - 100 g
    • Frozen fruit purée 100% : Raspberry - 50 g
    • Sugar - 200g
    • trimoline - 70g
    • Gelatine (sheet) - 15g
    • trimoline - 45g

    Soak gelatine sheets in cold water.
    Boil the raspberry puree with the trimoline, and dissolve the gelatine sheets.
    Let the mixture cool slightly.
    Combine with the raspberry puree (2) and the trimoline (2).
    Whisk the mixture.
    Once whisked, put the mixture on a Silpat baking mat and dust the frame with icing sugar beforehand.
    Freeze the marshmallows so that they will be easier to cut.

    In this step

  5. Raspberry jelly


    • Frozen fruit purée 100% : Raspberry - 250 g
    • Water - 12g
    • Sugar - 15g
    • Carrageenans iota - 4g

    Combine all the ingredients while cold in a saucepan.
    Bring to the boil stirring continuously and pour into molds.
    *After boiling, we can let the jelly sit for one minute and vacuum seal it to extract the air.

    In this step

  6. Stewed plums


    • Frozen fruits IQF : Dark-red plum - 477 g
    • Frozen fruit purée 100% : Raspberry - 190 g
    • Frozen fruit purée 100% : Black cherry - 190 g
    • Butter - 24g
    • Cinnamon (powder) - 6g

    Put the butter into a hot pan.
    Then, add the plums.
    Cook briefly.
    Once cooked to the desired degree, let the water evaporate and cook over high heat.
    Add the purees and the cinnamon.

    In this step

    Frozen whole fruit and pieces IQF

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