85 g hot water 350 g Excellence whipping cream 35% fat 112 g ruby chocolate 40 g hydrated gelatin 14 g flower honey 4 g pectin 10 g passion fruit puree 18 g sugar 8 g dried jasmine 15 g jasmine tea leaves 70 g milk 36 g Excellence whipping cream 35% fat 8 g Mascarpone
PINEAPPLE GEL
80 g pectin 40 g passion fruit puree 15 g banana purée 38 g jasmin tea 33 g Glucose syrup (43 DE) 4,5 g LM pectine 45 g trehalose 15 g candied pineapple
PASSIONFRUIT CREAM
24 g milk 42 g egg yolks 42 g sugar 28 g banana purée 40 g pectin 97,5 g passion fruit puree 169 g Elle & Vire gourmet butter 82% fat 17 g hydrated gelatin
STREUSEL
95 g raw sugar 95 g T55 flour 115 g almond powder 95 g Elle & Vire gourmet butter 82% fat 1 g salt
LEMON ZEST CRUNCH
2 g lemon zest 24 g white chocolate 100 g feuilletine 100 g streusel
SPONGE CAKE
300 g eggs 170 g sugar 20 g Elle & Vire gourmet butter 82% fat 40 g milk 170 g T45 flour
APPAREIL À PULVÉRISER
300 g ruby chocolate 300 g cocoa butter 6 g red food colouring 6 g white food colouring 6 g yellow food colouring
Combine the hot water, cream and milk. Heat to 80°C and pour over the jasmine tea leaves and the dried jasmine. Let infuse for 10 minutes. Strain the mixture, add the sugar and stir until dissolved. Add the fruit purees, honey and hydrated gelatin. Pour over the ruby chocolate, then use a hand blender to emulsify the mixture. Incorporate the chilled cream and the mascarpone. Keep in the fridge for at least 18 hours before using.
2
PINEAPPLE GEL
Combine the fruit purees, jasmine tea and glucose in a saucepan. Heat to 30°C. Add the combined pectin and trehalose and boil for 2 minutes. Let the mixture cool down, then stir in the candied pineapple.
3
PASSIONFRUIT CREAM
Combine the milk, egg yolks and sugar then add the fruit purees. Make a crème anglaise custard, then blend with the butter and hydrated gelatin to form an emulsion.
4
STREUSEL
Combine all the ingredients in a mixer using the paddle attachment. When it forms a dough, break into pieces and bake at 165°C for 25 minutes.
5
LEMON ZEST CRUNCH
Melt the white chocolate and cocoa butter, mix with the combined feuilletine, streusel and lemon zest. Use a laminator to make Ø5-cm circles.
6
SPONGE CAKE
Warm the eggs, sugar and flower honey to 38°C. Whip the mixture to form soft peaks, then incorporate the sifted flour and combined milk and butter heated to 50°C. Mix together and pour into a baking tray.
7
APPAREIL À PULVÉRISER
Heat the ruby chocolate and cocoa butter to 40°C. Use a hand blender to mix with the food colouring.
8
ASSEMBLY
Prepare a sponge cake disc using a 4-cm round cutter. Fill Ø-4 cm hemispherical moulds with the pineapple gel, passionfruit cream and a sponge disc. Top with the lemon zest crunch. Freeze. Whip the jasmine tea ganache, pipe 2 layers of petals onto a round paper mould and freeze for later. Fill the silicone mould with the ganache. When frozen, unmould and dip into the cocoa butter then pipe out a circle of jasmine tea ganache petals. Top with the frozen double layer of petals. After it is set, spray with pink, yellow and white cocoa butter. Finish decorating the flower with a pineapple gel center.
Recipes
