Recipe of the month
ROYAL FLOWER
PISTACHIO CAKE
- Milk 68 g
- Butter 15 g
- Vanilla paste 18 g
- Flour 25 g
- Pistachio paste 40 g
- Pistachio powder 50 g
- Baking powder 1.6 g
- Egg 40 g
- Egg whites 90 g
- Caster sugar 13 g
Heat milk with butter, vanilla paste, flour, pistachio paste and powder and baking powder. Gradually add eggs and whip whites with sugar to form a meringue. Fold meringue into previous base. Spread and bake at 170°C for 12 minutes.
PISTACHIO CRUNCH
- White chocolate 26 g
- Pistachio paste 38 g
- Éclats d’Or (Valrhona) 56 g
Melt white chocolate with pistachio paste. Add éclats d’or and spread.
PISTACHIO SYRUP
- Water 100 g
- Invert sugar 43 g
- Pistachio paste 45 g
Boil water with invert sugar. Pour onto pistachio paste and emulsify.
PISTACHIO MERINGUE
- Egg whites 75 g
- Icing sugar, sifted 50 g
- Caster sugar 50 g
- Pistachio TPT (50% pistachio powder, 50% icing sugar) 150 g
Whip whites with sugars to form a meringue. Fold in TPT with a spatula. Pipe into moulds and bake at 80°C for 60 minutes with an opened vent.
MANGO-PASSIONFRUIT COMPOTE
- Mango puree 120 g
- Passionfruit 20 g
- Caster sugar 23 g
- Trehalose 58 g
- Pectin NH 0.9 g
Cook ingredients to 65°Brix.
STRAWBERRY RASPBERRY GEL
- Raspberry puree 125 g
- Strawberry puree 100 g
- Glucose powder 60 g
- Dextrose 70 g
- Gelatin (120 Bloom) 6 g
- Water 42 g
Heat purees with sugars. Add soaked gelatin and pour inserts.
MANGO-PASSIONFRUIT GEL
- Mango puree 160 g
- Passionfruit puree 72 g
- Glucose powder 55 g
- Dextrose 70 g
- Gelatin (120 Bloom) 6 g
- Water 35 g
Heat purees with sugars. Add soaked gelatin and pour inserts.
MERINGUE
- Egg whites 60 g
- Trehalose 45 g
- Glucose DE40 60 g
Heat whites with sugars to 60°C on bain-marie. Whip to cool.
MASCARPONE RASPBERRY SEMIFREDDO
- Meringue 115 g
- Raspberry puree 115 g
- Mascarpone, light 50 g
Fold meringue into puree and mascarpone.
MANGO-PASSIONFRUIT SORBET
- Mango puree 755 g
- Passionfruit puree 283 g
- Yoghurt 58 g
- Caster sugar 70 g
- Trehalose 90 g
- Sorbet stabiliser 6 g
- Egg whites 86 g
Heat ingredients to 85°C and blend well with hand blender. Churn to -7°C.
ALMOND VANILLA ICE CREAM
- Milk 771 g
- Vanilla bean, Bourbon 1 g
- Vanilla bean, Tahiti 0.75 g
- Cream 35% fat 281 g
- Caster sugar 105 g
- Trehalose 113 g
- Milk powder 0% fat 71 g
- Ice cream stabiliser 7 g
- Almond puree (Capfruit) 68 g
Heat ingredients to 85°C and blend well with hand blender. Churn to -7°C.
SPRAY GLAZE
- Neutral glaze Absolu Cristal (Valrhona) 250 g
- Water 90 g
Boil ingredients together before spraying frozen entremets.
WHITE GLAZE
- Milk 637 g
- Vanilla bean, Bourbon 1 g
- Vanilla bean, Tahitian 1 g
- Butter 232 g
- Caster sugar 100 g
- Trehalose 500 g
- Pectin X58 8 g
Boil ingredients together before glazing at 50-55°C.
EXTERNAL RASPBERRY GLAZE
- Neutral glaze Absolu Cristal (Valrhona) 150 g
- Raspberry puree 100 g
- Gelatin (160 Bloom) 4 g
- Water 20 g
Boil glaze and add puree and soaked gelatin. Use at 24°C.
Recipe given by
L’ÉQUIPE D’ITALIE (médaille d’or)
Entremets glacé.
ABOUT YOUR CREATION?
Inside, it contains a triumph of fruit that varies from tropical to red fruit, all enveloped in a delicate scent of almond and vanilla.
SHORT STORY/INFO?
A fascinatingly shaped dessert with a very technical assembly.
ATMOSPHERE/DESSERT EMOTION?
This dessert is born to exalt fruit in all recipes. A perfect balance between fresh fruit and nuts with fresh and creamy structures associated with crumbly and airy structures.
