Recette Grapefruit & Guava & Elder Flower

Pour préparer ce plat

Liste des ingrédients

A - cheese streusel

45 g beurre Gastronomique doux Elle&Vire professionnel ®
20 g Mascarpone
37 g sucre
1 g sel
11 g Potato starch
36 g Corn starch
13 g Skim milk powder
35 g poudre d'amande
8 g farine

B - Croustillante

160 g streusel
85 g White chocolate 29% Blanc Satin
10 g beurre de cacao

C - Grapefruit Rose Gel (SF269 mold 6ea)

50 g Grapefruit juice
20 g sucre
2,5 g gélatine en poudre (200 Bloom)
1 g Grapefruit zest
2 g Rose liqueur Dijon

D- Guava mousse

84 g lait
70 g purée de goyave
13 g sucre
5,5 g gélatine en poudre (200 Bloom)
30 g Mascarpone
98 g Crème Excellence Whipping 35,1%
47 g italian meringue

E - Guava cream

72 g purée de goyave
0,6 g Grapefruit zest
12 g sucre
1,2 g pectine NH
12 g sucre
0,6 g Potato starch
18 g Beurre gastronomique doux 82% MG

F - Elderflower pearl

80 g elderflower syrup
20 g eau
1,5 g agar-agar
Moderate amount cold vegetable oil

G - Transparent glaze

Little bit Royal miroir neuter

Les bons produits Elle & Vire

Mascarpone

Beurre gastronomique doux 82% MG

La recette,
étape par étape

1. 1

   A - cheese streusel

   1. Mix gourmet butter, mascarpone, sugar and salt in a bowl

   2. Add the powder and mix with a beater until it becomes soft.

   3. Turnover in a 150℃ oven and bake for 15-18 minutes 

2. 2

   B - Croustillante

   1. Mix the white chocolate melted in a water bath and streusel with cacao butter

   2. Put 38g each into a round shape of 8.5cm in diameter and flatten it in the refrigerator. Mold is 30g / diameter 8.5cm round 45g

3. 3

   C - Grapefruit Rose Gel (SF269 mold 6ea)

   1. Put grapefruit juice, sugar and grapefruit zest in a pot and heat to 60℃  degrees to dissolve the hydrated gelatin.

   2. Cool to 30℃ degrees, sift through a sieve and mix with rose liqueur

   3. Put it in the SF269 mold and harden it  

4. 4

   D- Guava mousse

   1. Put water and sugar in a pot and boil it to 118℃ degrees and pour it into the beaten egg white to complete a shiny and soft Italian meringue.

   2. In another pot, add milk and sugar and heat to 60℃ degrees to dissolve the hydrated gelatin.   

   3. Add guava puree to 2 and mix.

   4. In another bowl, add mascarpone and excellent whipped cream, whip 60%, and mix with Italian meringue.

   5. Mix the mixture of 2 and 4, cooled to 22℃-25℃ degrees, evenly.

5. 5

   E - Guava cream

   1. Add guava puree, grapefruit zest and sugar a and heat to 50℃

   2. Add sugar b, pectin, potato starch mixture to 1 and boil it

   3. When 2 become 40 degrees, add gourmet butter at room temperature and emulsify.

   4. On top of A (cheese streusel), squeeze 28g each into 0.5cm round pods

6. 6

   F - Elderflower pearl

   1. Heat the elderflower syrup, water, and agar agar in a pot. 

   2. Put 1 in a syringe with cold vegetable oil and drop by drop

   3. When 2 hardens, sift through a sieve and rinse with warm water of 50℃ or less.

7. 7

   G - Transparent glaze

8. 8

   H- Chocolate strips

   1. Twelve pink chocolate rings in 1.5cm in height and 8.5cm in diameter  

   (Titanium dioxide, red, small amount of yellow base chocolate )

   (Titanium dioxide more red, yellow with a brush and harden to make)

   2. 6 chocolate rings, 3.5cm high, 4cm diameter band

9. 9

   Finish

   1. Squeeze E (Guava cream) on top of B (CROUSTILLANTE).

   2. Put on D (Guava mousse) with G (transparent glaze), apply miroir, and place small cylindrical H (chocolate strips) moistened with coconut powder inside the mousse.

   3. Put the trimmed grapefruit and sprinkle F (elder flower pearl)

   4. Double wrap the large size H (chocolate strip) moistened with coconut powder 

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