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.

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