Recipes
Toast the ground almonds in a 150°C convection oven for approximately 15 minutes. At 40°C, combine the eggs, toasted ground almonds, icing sugar and melted Elle & Vire Professionnel® Butter in a food processor. Beat the whites until stiff with the sugar. Combine the two mixtures, then incorporate the sifted flour.
Dice the lychees into 5 mm cubes and place in a sieve to let drain. Bring the fruit purées the scraped vanilla pod to a boil. Add the jasmine tea then infuse for 10 minutes. Strain then add the previously combined sugar (1) and NH pectin then bring to a boil. Add the gelatine mass. Blend with the combined xanthan gum and sugar (2). Finally, add the drained diced lychees. Let cool and set aside in the refrigerator.
Rehydrate the gelatine powder in the cold water for at least 20 minutes. Melt in a microwave and refrigerate.
Bring the Finesse, lychee purée and the scraped vanilla pod to a boil. Blanch the yolks, eggs and sugar. Combine the two mixtures and heat to 82°C. Incorporate the rehydrated gelatin mass, rose water and the lychee liqueur. At 40°C, add the cold Elle & Vire Professionnel® Butter and blend using a hand mixer.
Heat the cream to 24°C, then add to the whipped Finesse.
Bring the milk and sugar to a boil. Add the gelatine mass, let cool to 40°C, then add mascarpone. Blend using a hand mixer while adding the chilled Finesse and rose water. Refrigerate for at least 4 hours (ideally overnight).
Heat the ingredients together and bring to a boil.
Bring the ingredients to a boil.
Spread 500g of joconde sponge batter on a Silpat® mat using a frame (35.5x55cm) and sprinkle with the raspberry pieces. Remove the frame then bake in a 200°C convection oven for approximately 7 minutes (damper closed). Remove from the oven, transfer to a rack and let cool.
Divide the sponge sheet into two half frames (37.5x 27cm). Pour 600g of cremeux into one and 600g of compote into the other half frame. Freeze. Cut out the inserts using a Ø5cm cutter. Store in the freezer.
Pipe 30g of mousse into each Silikomart® Samurai 110 mould. Position the compote insert, pipe in 10g of mousse then position the cremeux insert. Smooth and put in the freezer.
Spray a thin layer of pink hot glaze on one side just to create a slight nuance of colour, then spray with clear glaze. Whip the decorative cream then pipe a ball with a 14 mm plain tip (approximately 10g on top). Decorate with half a raspberry and 3 small rose petals.
