Recipe Raspberry Queen

To prepare this dish

Ingredient list

PASTRY

60 g cooked egg yolks, worked through a fine sieve
250 cold Elle & Vire® Unsalted Gourmet Butter, cut into cubes
50 g icing sugar
70 g almond powder
2 g salt
300 g strong flour*
7 g baking powder

CALAMANSI CREAM

250 g French Cream Cheese
60 g calamansi purée
30 g mango puree
45 g sugar

CREAM CHEESE & ORGEAT SORBET

200 g French Cream Cheese
100 g milk
100 g orgeat syrup
10 g lime juice and zest

RASPBERRY COULIS

55 g raspberry puree
35 g orgeat syrup
25 g Absolu Cristal glaze
1/4 lime zest

DECORATION AND ASSEMBLY

Zalotti (African basil) blossoms
Atsina cress
White and purple flowers

Elle & Vire products used

French Cream Cheese

The recipe,
step by step

1. 1

   PASTRY

   Place all ingredients in the bowl of the stand mixer. Using the paddle, gently combine to obtain a smooth, homogenous dough. Chill for at least 2 hours.

   Laminate to a thickness of 4 mm.

   Cut into circles using a Ø9-cm cookie cutter, then cut out the inside using a Ø6-cm cookie cutter and chill for 1 hour.

   Bake at 150°C for approximately 10 minutes.Let cool.

2. 2

   CALAMANSI CREAM

   Heat the cream cheese in the microwave and whisk to soften.

   Add the fruit purées and the sugar.

   Stir well to combine.

   Transfer to a pastry bag fitted with a plain tip.

3. 3

   CREAM CHEESE & ORGEAT SORBET

   Heat the cream cheese in the microwave and whisk to soften.

   Gradually add the milk while stirring.

   Add the orgeat syrup, the lime zest grated using a Microplane, and the lemon juice.

   Stir again to combine well and transfer to a Pacojet® bowl.

4. 4

   RASPBERRY COULIS

   Combine all ingredients. Transfer to a pipette and set aside.
5. 5

   DECORATION AND ASSEMBLY

   Pacotize the cream cheese & orgeat sorbet.Plate beginning with the calamansi cream, followed by the raspberries, the coulis, the flowers and finally the sorbet.

    

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