Recipe Fennel and citrus surprise

To prepare this dish

Ingredient list

Choux pastry biscuit base

120 g whole milk
85 g Elle & Vire gourmet butter 82% fat
120 g T55 flour
85 g whole eggs
10 g egg yolks
240 g egg whites
100 g sugar
1 lemon peel
0,5 g yellow food colouring

Cream cheese and coconut streusel

140 g T55 flour
150 g desiccated coconut
50 g Original american cream cheese 34% fat
100 g Elle & Vire gourmet butter 82% fat
150 g fine sugar
1 g salt

Fennel

700 g fennel cut into pieces
120 g lemon juice
610 g orange juice
200 g sugar
2 grated orange zest
4 g green anise seeds

Fennel compote

700 g fennel cooking liquid
100 g sugar
16 g pectin NH
4 g citric acid solution
26 g gelatine (200 bloom)
156 g water for dissolving the gelatine

Lime cream

90 g lime juice
50 g yuzu juice (or rhum, depending on which you prefer)
4 g lime zest
170 g egg whites
165 g sugar
4 g gelatine (200 bloom)
24 g water for dissolving the gelatine
100 g Elle & Vire gourmet butter 82% fat
65 g Original american cream cheese 34% fat

Lime and basil mousse

600 g lemon cream
12 g basil
600 g Excellence whipping cream 35% fat

Glaze

500 g cold neutral jelly glaze
75 g water

Sublime Cream

500 g Sublime, Cream with Mascarpone
40 g sugar
1/2 vanilla pods

Assembly

mirror glaze
grated coconut
sparkly silver powder
lime zest
chickweed or shiso leaves

Elle & Vire products used

Elle & Vire gourmet butter 82% fat

Original american cream cheese 34% fat

Excellence whipping cream 35% fat

Sublime, Cream with Mascarpone

The recipe,
step by step

1. 1

   Choux pastry biscuit base

   Makes 750 g pastry on a Flexipat^® sheet

    

   Make a classic choux pastry with the milk, butter and flour.

   In a mixer, fitted with a flat beater, add the eggs, egg yolks and grated lemon. Whisk the egg whites in a separate bowl, add the sugar and continue whisking until stiff. Add the yellow food colouring. Combine the two mixtures. Spread onto a Flexipat® and bake at 180°C (356°F) for approximately 14 mn.

   Leave to cool and refrigerate overnight.

2. 2

   Cream cheese and coconut streusel

   Combine the ingredients in a mixer. Spread out to a thickness of 0.5 cm and cut out 4 cm diameter discs. Bake in the oven at 150°C (302°F) for 15 mn.

3. 3

   Fennel

   Steam the fennel pieces (5 mm) in a tightly shut saucepan with the citrus juices, sugar, grated orange and green anise seeds, which have been sealed inside a muslin cloth.

4. 4

   Fennel compote

   Drain the fennel. Dissolve the gelatine in the water.

   Heat the fennel cooking liquid to 40°C (104°F) and add the pectin NH which has been diluted with the sugar. Bring to the boil and add the citric acid solution and the dissolved gelatine.

   Add the drained fennel.

   Pour into 3 cm diameter half-spheres (12 g) and freeze.

5. 5

   Lime cream

   Heat the citrus juices and the grated lime. Strain through a china cap sieve.

   Add the egg whites that have been whisked with the sugar. Slowly bring to the boil.

   Add the dissolved gelatine, cream cheese, and very cold butter that has been cut into pieces.

   Blend and cool.

6. 6

   Lime and basil mousse

   Blend the basil with the cream, strain through a china cap sieve then whip in a mixer until peaks form and curl over slightly when the beater is lifted. Add to the lime cream at 28°C (82°F).

7. 7

   Glaze

   Bring the glaze and the water to the boil. 

8. 8

   Sublime Cream

   Whisk all the ingredients together.

9. 9

   Assembly

   Line the inner rim of the ring moulds with a 19 cm x 3 cm strip of biscuit base.

   Pipe in the lime and basil mousse and insert a half-sphere of fennel compote.

   Add cream cheese and coconut streusel up to the top of the biscuit sponge. Freeze.

   Coat the edges of the biscuit sponge with neutral mirror glaze and roll in grated coconut that has been mixed with sparkly silver powder.

   Add a half-sphere of fennel compote.

   Pipe the Sublime cream into a rosette and decorate with finely grated lime zest and chickweed or shiso leaves. 

   Chef's tip

   For a vegetable free dessert, replace the fennel with pineapple or pear.

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A few words about the author…

Nicolas Boussin