Recipe Mayflower

To prepare this dish

Ingredient list

Seed biscuits

320 g Elle & Vire all Purpose butter 82% fat
10 g millet
15 g linseeds
15 g sesame seeds
15 g sunflower seeds
210 g flour for the shortcrust pastry
50 g eggs
150 g ground almonds
150 g caster sugar, sifted
10 g rye flour

Cream cheese mousse

25 g whole milk
320 g French cream cheese
40 g inverted sugar
24 g gelatine mass (4 g 200 bloom gelatine + 20 g water)
220 g Excellence whipping cream 35% fat

Cherry - rasberry jelly

150 g cherry pulp
150 g raspberry pulp
50 g caster sugar
36 g gelatine mass (6 g 200 bloom gelatine + 30 g water)

Cream cheese namelaka

160 g whole milk
8 g glucose syrup
36 g gelatine mass (6 g 200 bloom gelatine + 30 g water)
190 g white chocolate 33%
100 g French cream cheese
310 g Excellence whipping cream 35% fat

Elle & Vire products used

Elle & Vire all Purpose butter 82% fat

French cream cheese

Excellence whipping cream 35% fat

The recipe,
step by step

1. 1

   Seed biscuits

   • In the bowl of a stand mixer fitted with the paddle attachment, soften the butter, then incorporate the sugar and ground almonds, followed by the room-temperature eggs.
   • Add the flours and seeds, taking care not to overwork the mixture.
   • Spread 2 cm thick between two guitar sheets placed on a baking sheet.
   • Let the dough rest in the refrigerator for 12 hours.
   • Cut out two ∅8 cm discs and bake in the oven for 10 minutes at 165°C.
2. 2

   Cream cheese mousse

   • In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium speed for less than one minute.
   • Add the cold milk and inverted sugar.
   • Then, add the gelatine mass, which should be heated up in advance.
   • Once the mixture is smooth, fold in the whipped cream.
   • Pipe the mousse into ∅7.5 cm x 1 cm high round moulds.
   • Blast chill at a negative temperature.
3. 3

   Cherry - rasberry jelly

   • Simmer the fruit pulps together with the sugar and add the gelatine mass.
   • Pour into 2 cm hemispherical moulds and place in the freezer.
4. 4

   Cream cheese namelaka

   • Bring the milk and glucose syrup to the boil, then add the gelatine mass and mix well.
   • Melt the white chocolate to 40°C.
   • Using a mixer, blend the liquid mixture with the chocolate, adding a third at a time.
   • When it becomes shiny, add the cold cream and the cream cheese.
   • Emulsify the mixture well, cover with plastic wrap and refrigerate for at least 24 hours.
5. 5

   Assembly

   • Spread the mousse over the biscuits.
   • Then, place three hemispheres of the cherry and raspberry jelly on top.
   • Using a piping bag fitted with a 0.8 cm round tip, pipe dots of the Namelaka.
   • Decorate with some fresh raspberries, crunchy freeze-dried cherry pieces and top with five raspberry chocolate leaves arranged in the shape of a flower.
   • Finish with gold leaf in the centre of the flowers, if desired.

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A few words about the author…

Debora Vena

Determined, gritty, curious and deeply engaged to a constant professional growth, these are just some of Debora Vena’s characteristics. Since she was a teenager, she has been working alongside her parents in the ice-cream shops they owned; in fact, it was during this period that she became passionate about the culinary sector and especially in the huge world of Pastry. She thus decided then to attend CastAlimenti’s advanced training course, during which she had the possibility of building solid foundations. The professionalizing path became the starting point for a continuous training and improvement path, accompanied by daily work in the company of which she is a partner. The teachings of great Masters have been essential to learn the fundamentals of Pastry and to elaborate more and more accurately her own philosophy Her pasrty is based on care and scrupulous attention for every detail, from the choice of genuine and qualitative raw materials to the complete customization of products for her clients. This vision was accompanied and supported by a deep passion for her profession, a strong creative spirit and, finally, a sincere humility, a necessary quality to be able to keep growing. Her creations are elegant and very accurate in presentation and even more on the palate. The rigor is such that nothing is left to chance, even more so since when Debora has decided to devote part of her path to working on gluten free, committing to offer the maximum quality also in this pastry strand extremely complicated. In 2022 she joined the Elle & Vire Professionnel<sup style="font-size:10px;vertical-align:super;">®</sup> Ambassadeurs’ team, bringing her talent, great experience and great example of entrepreneurship.