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Professional
Christmas Pearl
Made with Waina 35%
Rémi Montagne - PASTRY CHEF INSTRUCTOR ÉCOLE VALRHONA
6 stepsMakes 24 desserts
Recipe Step by Step
01
PINK GRAPEFRUIT
- 1 Grapefruit
- 190g Water
- 180g Sugar
- 370g Total weight
Wash and carefully brush the grapefruit. Peel it, taking care to remove only a thin layer of the white pith. Simmer the slices of peel in water for approx. 10 minutes. Drain and repeat the operation twice so that the peel becomes almost translucent. Cover the peel with the recommended amount of water, add a quarter of the sugar and simmer for 15 minutes. Add another quarter of sugar and repeat. Store in a cool place. Drain before use.
02
SENCHA GREEN TEA SORBET
- 285g Water
- 6g Lemon Sencha tea
- 48g Glucose DE33
- 1.5g Ice cream stabilizer
- 16g Dextrose
- 75g Sugar
- 20g Lemon juice
- 451.5g Total weight
Bring the water to a boil and brew the tea for 10 minutes. Strain.
At 105°F (40°C), add the glucose powder, dextrose, sugar and ice cream stabilizer mixed with a small amount of sugar.
Stir in the lemon juice and bring to a boil.
Quickly cool back down to 40°F (4°C), then leave to sit in the refrigerator for 12 hours.
Churn.
At 105°F (40°C), add the glucose powder, dextrose, sugar and ice cream stabilizer mixed with a small amount of sugar.
Stir in the lemon juice and bring to a boil.
Quickly cool back down to 40°F (4°C), then leave to sit in the refrigerator for 12 hours.
Churn.
03
WAINA 35% & LEMON SENCHA TEA NAMELAKA
- 115g Whole milk
- 8g Lemon Sencha tea
- 5g Glucose DE38/40
- 2.5g Gelatin powder 220 Bloom
- 15g Water for the gelatin
- 190g WAINA 35%
- 220g Heavy cream 36%
- 555.5g Total weight
Heat the milk and infuse the tea in it for 8/10 minutes.
Strain, then add the glucose and rehydrated gelatin.
Slowly combine with the melted chocolate.
Immediately mix to make a perfect emulsion.
Add the cold heavy cream and mix again using an immersion blender.
Leave to set overnight in the refrigerator.
Strain, then add the glucose and rehydrated gelatin.
Slowly combine with the melted chocolate.
Immediately mix to make a perfect emulsion.
Add the cold heavy cream and mix again using an immersion blender.
Leave to set overnight in the refrigerator.
04
ITALIAN MERINGUE
- 75g Sugar
- 20g Water
- 50g Egg whites
- 145g Total weight
Cook the sugar and water at 250°F (121°C).
Pour this onto the beaten egg whites and beat them together to make your meringue.
Pour this onto the beaten egg whites and beat them together to make your meringue.
05
LYCHEE MERINGUE MOUSSE
- 140g Italian meringue
- 245g Lychee purée
- 12g Starch
- 7g Gelatin powder 220 Bloom
- 35g Water for the gelatin
- 210g Heavy cream 36%
- 649g Total weight
Mix the lychee purée and starch and bring them to a boil.
Add the bloomed gelatin.
Dilute the Italian meringue with the lychee mixture while it is still warm (95°F or 35°C).
Finish off by adding the whipped cream.
Add the bloomed gelatin.
Dilute the Italian meringue with the lychee mixture while it is still warm (95°F or 35°C).
Finish off by adding the whipped cream.
06
LYCHEE & GRAPEFRUIT CONFIT
- 110g Lychee purée
- 80g Pink grapefruit juice
- 30g Glucose DE38/40
- 55g Sugar
- 5g Pectin NH
- 15g Lemon juice
- 295g Total weight
Heat the purée and glucose to 105°F (40°C). Mix together the sugar and pectin NH, then add them to the hot purée.
Bring to a boil then add the lemon juice.
Store in the refrigerator or use immediately.
Bring to a boil then add the lemon juice.
Store in the refrigerator or use immediately.
Assembly and finishing
Prepare the candied peel, sorbet, namelaka, confit and mousse. Pour the mousse into spherical 3cm silicone molds and freeze. Use a stencil to make a ring of confit on the plate. Attractively arrange some drops of namelaka (about 20g), 3 balls of lychee mousse, some chocolate decorations and some candied peel. Finish off with 3 small scoops of sorbet.