Recipe of the month

RED FRUIT CHARLOTTE

For 2 entremets, 6 cm high and 14 cm diameter.

PINK LADY FINGER SPONGE

  • Egg yolks 100 g
  • Caster sugar 87.5 g
  • Egg whites 150 g
  • Caster sugar 37.5 g
  • Cream of tartar 1 g
  • Flour T55 120 g
  • Strawberry red colour 2 g

Whip egg yolks, colouring and 87.5 g sugar in a mixing bowl. Whip egg whites with cream of tartar with 37.5 g sugar in a mixing bowl. Fold both mixtures together with a spatula and finish with sifted flour. Pipe two discs 14 cl diameter with a N°10 tip and pipe a band of 13 cm high fingers the length of the tray with a N°15 tip. Sprinkle twice with icing sugar before baking at 170°C for 7 minutes. For the assembly, cut bands 6 cm high.


ALMOND DAIRY ICE CREAM

  • Milk 1,036 g
  • Cream 360 g
  • Almond marzipan 50% 100 g
  • Caster sugar 210 g
  • Glucose powder 110 g
  • Milk powder 0% fat 100 g
  • Ice cream stabiliser 8 g
  • Amaretto 25 g

Heat milk, cream and marzipan to 40°C, add sugar, glucose, stabilizer and milk powder mixed together. Cook to 85°C, blend and rapidly cool to 4°C. Add Amaretto and blend. Leave to mature for 24 hours before churning.


RASPBERRY CREAM

  • Raspberry puree 500 g
  • Caster sugar 70 g
  • Butter 15 g
  • Almond marzipan 50% 70 g
  • Gelatin leaves 10 g

Soak gelatin in iced water for 30 minutes minimum. Boil puree, sugar, marzipan and butter, add gelatin and blend.


RASPBERRY SOAKING SYRUP

  • Raspberry puree 200 g
  • 30°Baume syrup 100 g

Mix all ingredients together.


RASPBERRY SORBET

  • Water 190 g
  • Caster sugar 145 g
  • Glucose powder 60 g
  • Sorbet stabiliser 8 g
  • Raspberry puree 1,000 g

Heat water to 40°C, add sugar, stabiliser and glucose. Heat to 85°C and add half melted puree. Blend and leave to mature for 24 hours before churning. Mixer et turbiner


ASSEMBLY

Pour 70 g raspberry cream and blast freeze. Smoothen 4 raspberry cream inserts with almond dairy ice cream. Smoothen 2 raspberry cream inserts with raspberry sorbet. Fill 4 cm Flexipan® with raspberry and almond diary ice cream. Freeze. Fill 8 x 4 cm Flexipan® domes with raspberry sorbet and 8 domes with almond dairy ice cream. Freeze and unmould.


FINISHING

Place an almond/raspberry cream insert onto a soaked lady fi nger sponge. Place a raspberry cream insert and place an almond/raspberry cream insert. Place 4 domes of each flavour. Spray with neutral glaze and place a band of sponge around the entremets (sprinkled with non-melting icing sugar). Place strawberries cut in half and glazed, piped Italian meringue and raspberries.

Recette proposée par

M.O.F. et Champion du monde de Pâtisserie,
Une Glace à Paris.

THE IDEA ?

Simply to reinterpret a charlotte, a great pastry classic in an ice cream form.


THE SHAPE ?

Very classic with a 6 cm high ring and 14 cm diameter to respect the charlotte.


THE FLAVOURS ?

Quite a simple association, but one that works well.


THE TECHNICAL STEP ?

The balance between the textures of a sorbet, dairy ice cream and a cream.


CAREFUL

Make sure to be precise when weighing the ingredients.

To top