Elle & Vire Recipes
by Nicolas Boussin Executive Pastry Chef at La Maison de l'Excellence Savencia® Best Pastry Craftsman in France

Recipe Arctic and Red Berry Glass

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For
8 persons
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To prepare this dish

Ingredient list
Sponge fingers
30 g egg whites
35 g sugar
20 g egg yolk
30 g flour
Fromage blanc cream
40 g egg whites
60 g sugar
4 g gelatine powder (200 Bloom)
80 g fromage blanc
180 g Excellence whipping cream 35% fat
Red berries nectar
25 g raspberry nibs
10 g wild strawberry liqueur
100 g frozen strawberries
2 g gelatine powder (200 Bloom)
Raspberries
50 g raspberries
10 g raspberry liqueur
Assembly and presentation
raspberries
blueberries
strawberries
basil
grated white chocolate
Elle & Vire products used

The recipe,
step by step

  1. 1

    Sponge fingers

    Whisk the egg white in a mixer and gradually add the sugar. Add the egg yolk, then the sifted flour. Spread onto greaseproof paper to a thickness of 1 cm then bake in a fan-assisted oven at 180°C. Cut out 8 circles that are slightly smaller than the size of the glasses. 

  2. 2

    Fromage blanc cream

    Whip the cream and add to the fromage blanc*. Whisk the egg whites. Add the sugar and a little water that have been heated to 117°C. Add the gelatine (that has been softened in cold water). Combine the two mixtures. Pour into 16 (4 cm) half-sphere silicon moulds and freeze; the remainder will be used for assembling the glasses. 

    *drained overnight

  3. 3

    Red berries nectar

    Bring the frozen strawberries to the boil, remove from the heat and add the raspberry pieces. Blend and strain through a sieve. Add the gelatine (that has been softened in cold water) and the wild strawberry liqueur. The wild strawberry liqueur can be replaced with strawberry syrup. 

  4. 4

    Raspberries

    Mix the raspberries and the raspberry liqueur together and gently crush. The raspberry liqueur can be replaced with strawberry syrup. 

  5. 5

    Assembly and presentation

    Place 10 g of raspberries in the bottom of the glasses. Add 15 g of fromage blanc cream then a sponge finger. Pour in the red berry nectar (20 g) then freeze to allow the nectar to set a little. Add 20 g of fromage blanc cream then the red berries and basil. Stick two half-spheres of cream together and roll in the finely grated white chocolate (grated with a Microplane®). Position on top of the fruit before the sphere is completely defrosted. 


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A few words about the author…

Nicolas Boussin

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