Recipe of the month

FLOWER POWER

ALMOND SPONGE

• Egg yolks 160 g
• Eggs 100 g
• Caster sugar 160 g
• Invert sugar 20 g
• Egg whites 230 g
• Caster sugar 80 g
• Almond powder 300 g
• Flour 40 g

Whip eggs, yolks and 160 g sugar and invert sugar in a mixer to a ribbon texture. Whip egg whites with 80 g sugar to form a meringue. Fold the two mixtures together and finish with sifted powders. Spread 2 cm thick into a 55 x 35 cm frame and bake at 175°C for 12 minutes. Cool and cut 3 sponge discs 16 cm diameter for the assembly.

VANILLA STREUSEL

• Butter 50 g
• Raw (unrefined) sugar 50 g
• Almond powder 50 g
• Flour 50 g
• Vanilla bean 1/2 piece

Mix all ingredients in a mixer with a paddle to form a crumble. Roll out between two guitar sheets to 2 mm thick. Freeze and cut 3 discs 14 cm diameter and bake at 165°C for 12 minutes on a Fiberpain®.

RASPBERRY CONFIT

• Invert sugar 150 g
• Raspberry puree 390 g
• Caster sugar 40 g
• Pectin NH 15 g
• Lemon juice 11 g
• Fresh raspberries 162 g

Boil invert sugar and puree in a saucepan. Gradually add sugar mixed with pectin and boil again. Add lemon juice and fresh chopped raspberries. Pour into 16 cm insert discs and blast freeze.

VANILLA-ALMOND CREAM

• Cream 390 g
• Vanilla bean, Bourbon 1 piece
• Almond marzipan 50% 52 g
• Egg yolks 97 g
• Caster sugar 58 g
• Gelatin mass 45 g

Boil cream with vanilla and marzipan. Cover and infuse for 15 minutes. Strain infusion onto egg yolks mixed with sugar and cook a crème anglaise (82°C). Add melted gelatin mass and pour onto raspberry confit. Blast freeze.

VANILLA MOUSSE

• Milk 468 g
• Cream 35% fat 230 g
• Vanilla bean 3 pieces
• Egg yolks 145 g
• Caster sugar 172 g
• Corn starch 38 g
• White chocolate 102 g
• Gelatin mass 88 g
• Whipped cream 35% fat 473 g

Boil milk and cream with cut and scraped vanilla bean. Cover and leave to infuse for 20 minutes. Strain infusion onto egg yolks mixed with sugar and starch. Boil together like a crème pâtissière and add white chocolate and melted gelatin mass. Cool to 25°C before folding lightly whipped cream.

RED CHOCOLATE MIRROR GLAZE

• Water 225 g
• Caster sugar 450 g
• Glucose 450 g
• Sweetened condensed milk 300 g
• Gelatin mass 210 g
• White chocolate 450 g
• Intense red water based colouring 2 g

Heat water, sugar and glucose to 103°C. Pour onto condensed milk, melted gelatin mass, white chocolates and colouring. Emulsify with a hand blender.

ASSEMBLY

Finish the entremets upside down, starting with vanilla mousse, vanilla cream/ raspberry confi t insert. Add more mousse and close off with an almond sponge and vanilla streusel. Unmould, glaze and decorate to taste.