Recipe for Red Fruit Swirl

Mixed berry compote: Combine the sugar and pectin. In a saucepan, heat the purees together with the lemon juice, add the sugar mixture and bring to a boil. Pour the compote into one of the two shapes of the mold. Let it set in the freezer for 3 hours.

Vanilla Cream: Soak the gelatin in water. In a saucepan, heat the cream and then add the scraped vanilla. Remove from heat and let infuse for 4 minutes. Strain and then add the egg yolk. Return to heat and cook to 83°C while stirring. Pour over the hydrated gelatin and then add the chocolate. Blend with an immersion blender and let cool to 40°C. Pour into a 14 cm ring lined at the base. Place in the freezer for 3 hours.

Sablé: In the bowl of a mixer fitted with a paddle attachment, mix the softened butter with granulated sugar, fleur de sel, and scraped vanilla. Gradually add the egg yolks, then incorporate the sifted flour with the baking powder. Cover with plastic wrap and let rest for 2 hours in the refrigerator. Preheat the oven to 150 °C. Roll out the dough to about 1 cm thick and cut out a disk with a diameter of 16 cm. Place the disk in the center of an 18 cm diameter ring set on a baking mat and bake for about 25 minutes. Let cool.

Assembly and finishing: Unmold the cream and place it in the center of the shortbread. Unmold the compote and place it on top of the cream. Decorate the base and the surface with fresh red fruits.

To finish, the book "Whirlwind" by chef Yann Brys, Best Craftsman of France since 2011, published by Chêne on December 2, 2019. Photography: Laurent Rouvrais. 192 pages. 39 euros.