500 g pruneaux 250 g Morello Cherry puree 250 g raspberry pulp
Shortbread
130 g 55 g icing sugar 55 g egg yolk 20 g Amaretto (facultatif) 2 g baking powder 55 g almond paste 50% 120 g flour
Almond milk
1750 g milk 550 g almond paste 100 g amandes amères ou 60 gouttes d’arôme d’amande amère
Pain de Gênes biscuit
150 g fine sugar 135 g eggs 42 g egg yolks 33 g Amaretto 168 g almond paste 50% 120 g starch 120 g 60 g egg white 20 g sugar
Custard
270 g almond milk 410 g 1 zest lemon 55 g Amaretto (facultatif) 90 g sugar (A) 145 g egg yolk 25 g sugar (B) 5,5 g pectine X58 (ou 9 g de fécule et 45 g de masse gélatine)
Meringue
125 g glucose syrup 75 g egg whites
Almond milk mousse
1000 g almond milk infusion 65 g egg yolks 18 g powered gelatine 108 g water for dissolving the gelatine 70 g almond inspiration Valrhona® 500 g 200 g meringue
Almond milk icing
300 g almond milk infusion 400 g 250 g unsweetened condensed milk 300 g fine sugar 40 g starch 16 g fish gelatine powder 96 g water 150 g white couverture chocolate
Marshmallow and almond milk cream
125 g almond milk 6 g gelatine powder (200 Bloom) 36 g water for dissolving the gelatine 200 g 75 g glucose meringue
White pistol sauce
250 g white chocolate 250 g cocoa butter
Almond Chocolate
300 g white chocolate 15 g grape seed oil 100 g raw almonds
Sublime Cream
300 g 25 g sugar
The recipe, step by step
1
Prune compote
Simmer the ingredients, mix together and pass through a sieve. There should be approx. 700 g remaining.
2
Shortbread
Beat the butter, icing sugar, egg yolks and amaretto together until frothy. Incorporate the powdered ingredients. Spread to 3mm and chill. Cut into triangles measuring 22 cm by 8.5 cm. Bake between two Silpain® mats at 160°C (320°F) for 17 minutes.
3
Almond milk
Boil the milk and pour over the bitter almonds and the marzipan.
Mix well and leave to infuse.
4
Pain de Gênes biscuit
Mix together the caster sugar, eggs, yolks and the marzipan. Whisk gently. Incorporate the amaretto, starch and then the warm butter. Whisk whip the egg whites and stiffen with the caster sugar. Spread 750 g of biscuit batter over a Silpat® mat and bake at 190°C (374°F) for about 13 minutes.
5
Custard
Infuse the lemon zest in the boiling milk. Beat the egg yolk with the sugar (1) until pale. Pass through a chinois. Heat to 65°C (145°F) and add the pectin X58 diluted in the sugar (2). Finish cooking the same as you would for a traditional custard cooked to 82°C (179,6°F). Mix everything together.
6
Meringue
Heat all the ingredients to 40°C(104F). In a bain marie, then whip.
7
Almond milk mousse
Bring the infusion to the boil, then add the whisked egg whites. Add the hydrated gelatine and the chocolate. When it reaches 20°C (68°F), add the cream and the Meringue.
8
Almond milk icing
Boil the almond milk infusion and the cream with the condensed milk. Add the caster sugar, stir in the starch and thicken. Add the hydrated gelatine and pour onto the chocolate. Blend in a food processor and chill. Use at 23°C (73.4°F)..
9
Marshmallow and almond milk cream
Melt the hydrated gelatin with the infusion of almond milk.
Add the cream and then the meringue. Poach in the Pan Pavoni ® TOP03 ICEBERG The Marshmallow almond milk and freeze.
10
White pistol sauce
Melt the ingredients together at 45 °c.
11
Almond Chocolate
Melt chocolate, add oil and almonds.
Pour into plastic film and make a cylinder. Let crystallize.
Make shavings using a mandolin.
12
Sublime Cream
Ride the sublime with the sugar.
13
Assembly and Finishing
Spread on the sheet of Genoa bread 700 g of compote of prunes. Cut it in half and insert a ½ sheet in a 28 cm frame by 37.5 cm and put in the freezer.
Pour 900 g of crème brûlée into the frame and return to the freezer.
Close with the second ½ sheet of Genoa bread biscuit. Put it in the freezer.
Detail inserts of 22 cm by 8.5 cm.
Poaching 250 g almond milk mousse in thermoformed mussels (23, 5x9, 5x4, 5)
Place the insert and poach 130 g of foam and close with the shortbread. Put it in the freezer.
Spray a fine veil of white pistol sauce on the unmolded marshmallow creams.
Glaze the desserts, glue the chopped almonds on the base and place the cream of marshmallow on the desserts.
Poach spikes of sublime and deposit chocolate chips with almonds.
Recipes
