A dessert that celebrates dried and fresh fruits, combining a light jelly with an airy mousse. Three layers of texture, three basic techniques that require just good organization. Signed Éric Briffard, it's controlled technique, nothing fancy.

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Ingredients for 4 servings

servings
Kadaïf Crunch:
  • 1 sheet of kadaïf pastry
  • 0.4 oz (10 g) icing sugar
  • 0.4 oz (10 g) ground cinnamon
Orgeat Jelly:
  • 0.8 cup (20 cl) mineral water
  • 1 vanilla pod
  • 0.4 oz (10 g) caster sugar
  • 2 softened gelatine leaves
  • 1.75 oz (50 g) orgeat syrup
Honey Mousse:
  • 0.5 cup (12.5 cl) lemon juice
  • 3.5 oz (100 g) orange blossom honey
  • 1.7 fl oz (5 cl) heavy cream
  • 0.8 fl oz (2.5 cl) milk
  • 8 softened gelatine leaves
  • 2 siphon gas cartridges
Fruit Cocktail:
  • 3.5 oz (100 g) Medjool dates, quartered
  • 8.75 oz (250 g) watermelon, cut into 1 cm cubes
  • 7 oz (200 g) orange segments, peeled to the flesh
  • 4 kumquats, sliced
  • 4 mint leaves, chopped
  • 1 lime zest, grated
  • 0.7 fl oz (2 cl) orgeat syrup
  • 1 tsp orange blossom water
  • 1 vanilla pod