Recipe FLEUR DU PARADIS

To prepare this dish

Ingredient list

For the sablé breton

1,5 kg Breton biscuit dough

For the panna cotta mousse

600 g Sublime, Cream with Mascarpone
145 g icing sugar
44 g Elle & Vire gourmet butter 82% fat
2 vanilla pods
20 g gelatine powder (200 Bloom)
120 g cold water
a few drops of bitter almond
600 g Excellence whipping cream 35% fat

For the Raspberry gelée with balsamic vinegar of Modena

900 g raspberry puree
200 g crushed raspberries
60 g trimoline
20 g pectin NH
30 g fine sugar
6 g balsamic vinegar of Modena

Assembly and presentation

600 g white chocolate
260 g cocoa butter

Elle & Vire products used

Sublime, Cream with Mascarpone

Elle & Vire gourmet butter 82% fat

Excellence whipping cream 35% fat

The recipe,
step by step

1. 1

   For the sablé breton

   Roll out the pastry to a thickness of 4 mm, cut it to shape and cook it at 160°C for approximately 16 minutes. 

2. 2

   For the panna cotta mousse

   Heat the Sublime Cream with Mascarpone, the sugar, the butter and the vanilla at 50°C. Mix the gelatine with the water, leave it to rest for 10 minutes then pour it into the warm cream. Let the mix cool to 26°C and add the bitter almond and crème fleurette, lightly whipped. Pour the mixture into the mould straightaway.

3. 3

   For the Raspberry gelée with balsamic vinegar of Modena

   Mix the sugar and the pectin together into the cold raspberry purée, with the trimoline, and bring to the boil. Add the crushed raspberries. Pour into a new bowl and add the cold vinegar, then pour into half round moulds and freeze.

4. 4

   Assembly and presentation

   Pour the panna cotta mousse into the mould, then place the frozen fruit filling into each of its petals. Freeze and remove from the mould. Next mix the white chocolate with the cocoa butter at 40-42°C. Finally, apply the chocolate mixture to the frozen dessert with a spray gun. To complete, place the frozen panna cotta mousse on the sablé breton, place the raspberry gélée in the centre and decorate with fresh fruit.

   Serve cold with rosé champagne.

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