These fruity patisserie masterpieces à la Cédric Grolet – which are currently going completely viral – combine a creamy filling, a fruity centre and a crisp chocolate coating in a deceptively real fruit look. Our version is 100% vegan and refined with delicious iChoc ‘White Vanilla’ chocolate. So pretty and incredibly delicious!
Ingredients
For several fruits
For the fruit core
- Fruit of your choice (we made a wild berry and mango centre)
- 200 ml water
- 2 tsp sugar
- 15 g agar-agar
For the creme
- 500 g vegan cream (chilled overnight in the refrigerator)
- 50 g margarine
- 1 packet bourbon vanilla sugar
- 5 g agar-agar
- 160 g vegan white chocolate (2x 80 g iChoc bars)
- 80 g vegan cream cheese
For the chocolate coating
- 320 g vegan white chocolate (4 x 80 g iChoc bars)
- 160 g cocoa butter
- Yellow, red and green food colouring (depending on the fruit)
Other
- Silicone mould for the respective fruits (in this case mango and lemon)
How to make it
1. Fruit core: Mix all ingredients in a saucepan and boil for 2 minutes. Then purée the fruit, pour the mixture into small, round silicone moulds and freeze overnight.
2. Cream: Bring all ingredients except the white chocolate and cream cheese to the boil in a saucepan, stirring continuously. Pour the hot mixture directly over the chocolate and cream cheese and stir until smooth and everything has melted. Cover the finished cream and leave to rest in the fridge overnight. Whip the next day. Fill the silicone fruit mould halfway with the cream, insert the frozen fruit core and cover with the remaining cream. Freeze again overnight.
3. Chocolate coating: Carefully melt the white chocolate and cocoa butter in a bain-marie. Remove from the heat and stir in the desired food colouring. Dip the frozen fruit cream completely into the chocolate. Paint with additional colour or details as desired. Then leave to thaw briefly in the refrigerator.