Recipe Cucumber & Orange Dome

To prepare this dish

Ingredient list

Almond Cake

90 g almond paste
5 g trimoline
0,5 vanilla pods
85 g eggs
18 g flour
2 g baking powder
30 g Elle & Vire gourmet butter 82% fat
3 g lemon peel

Cucumber Jelly

3 g neutral glaze
5 g water
3 g fine sugar
1 g gelatine sheet
17 g cucumber juice (use the juicer)
3 g lemon juice

Orange Jelly

3 g neutral glaze
5 g water
3 g fine sugar
1 g gelatine sheet
17 g orange pulp
3 g lemon juice

Orange Mousse

28 g Performance Universal Cream 35% fat
12 g zest of candied orange
1 g gelatine sheet

Orange Flocking

50 g white chocolate
50 g cocoa butter
10 g liposoluble orange colouring

Meringue issue

13 g egg white
25 g fine sugar

Assembly and decoration

50 g fresh raspberries
100 g dark chocolate

Elle & Vire products used

Elle & Vire gourmet butter 82% fat

Performance Universal Cream 35% fat

The recipe,
step by step

1. 1

   Almond Cake

   Beat the almond paste, trimoline, vanilla and the eggs. Add the flour, baking powder and butter. Pour the mixture onto a Silpat. Bake at 338°F until golden brown. Straight from the oven, cool and cut out using a no. 3 cutter.

    

2. 2

   Cucumber Jelly

   Make a syrup from the water and sugar. Add the softened gelatine, then incorporate the cucumber juice and lemon juice. Add 2g of jelly into a silicone half-dome mould with a 2.5cm diameter. Set aside in the freezer.

    

3. 3

   Orange Jelly

   Heat the clear glaze, water and sugar before adding the softened gelatine, orange pulp and lemon juice. Pour 0.5cm of orange jelly over the cucumber jelly, 2g per dome. Set aside in the freezer.

    

4. 4

   Orange Mousse

   Heat some of the cream in a saucepan and add the gelatine that has had its excess water removed. Add the remaining cream and whip in the mixer to obtain a mousse. Add the candied orange zest. Fill the dome, place the cucumber jelly and orange jelly mixture in the centre and leave to set in the freezer.

    

5. 5

   Orange Flocking

   Mix the cocoa butter and the colouring. Use a spray gun to flock the dessert.

    

6. 6

   Meringue issue

   In a mixing bowl, combine the egg whites and sugar and cook the meringue in a bain-marie. Away from the heat, beat until cool. Place in a piping bag fitted with a plain no. 4 nozzle.

    

7. 7

   Assembly and decoration

   Position the flocked dome on the almond cake, pipe the meringue around the dome and decorate with the mint. 

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