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Makes six 16cm desserts
Recipe Step by Step
01
Crunch for Iced Desserts
255g Éclat d’or
255g Toasted chopped almonds
45g Clarified liquid butter
195g Fruity Almond Praline 70%
Mix together the praline and melted clarified liquid butter.
Add the Éclat d’Or and the toasted chopped almonds.
Add the Éclat d’Or and the toasted chopped almonds.
02
Raspberry Sorbet
160g Water
70g Powdered glucose DE 33
175g Caster sugar
4g Stabilizer
790g Raspberry pulp
Pour some water into a saucepan. Heat to 105°F (40°C), then add the atomized glucose, sugar, and the stabilizer mixed together with a small portion of caster sugar.
Bring to the boil. Quickly cool the mixture to 40°F (4°C) then leave to sit in the refrigerator for 12 hours. Before you churn your mixture, mix the raspberry pulp into the syrup.
Mix in an electric mixer and churn.
Bring to the boil. Quickly cool the mixture to 40°F (4°C) then leave to sit in the refrigerator for 12 hours. Before you churn your mixture, mix the raspberry pulp into the syrup.
Mix in an electric mixer and churn.
03
Glossy Raspberry Coulis
95g Raspberry pulp
25g Water
65g Caster sugar
55g Glucose DE 60
2,5g Raspberry liqueur
2,5g Citric acid
The pulp should have a sugar content of 10%. Cook the sugar, glucose and water at 320°F (160°C).
Deglaze the mixture with the raspberry pulp.
Add the liqueur and citric acid.
Deglaze the mixture with the raspberry pulp.
Add the liqueur and citric acid.
04
Almond Inspiration Milk Ice Cream
950g Whole UHT milk
45g 1% fat powdered milk
60g Caster sugar
85g Powdered glucose DE 33
5,6g Combined stabilizer
250g ALMOND INSPIRATION
Heat the milk. Once it is at 75°F (25°C), add the powdered milk. At 85°F (30°C), add the sugar and atomized glucose. Once it is at 115°F (45°C), incorporate the stabilizer and emulsifier mixture with a portion of the sugar you used initially (approx. 10 %).
At 140°F (60°C), pour in a small portion of the liquid (two-thirds of the weight of the Almond
Inspiration) over the partially melted Almond Inspiration. Immediately mix using an electric mixer to make a perfect emulsion.
Add the remaining liquid. Pasteurize at 185°F (85°C) for 2 minutes then quickly cool the mixture to 40°F (4°C). Leave to sit for at least 12 hours at 40°F (4°C).
Mix in an electric mixer and churn at between 15-20°F (-6°C to -10°C).
At 140°F (60°C), pour in a small portion of the liquid (two-thirds of the weight of the Almond
Inspiration) over the partially melted Almond Inspiration. Immediately mix using an electric mixer to make a perfect emulsion.
Add the remaining liquid. Pasteurize at 185°F (85°C) for 2 minutes then quickly cool the mixture to 40°F (4°C). Leave to sit for at least 12 hours at 40°F (4°C).
Mix in an electric mixer and churn at between 15-20°F (-6°C to -10°C).
05
Lemon & Honey Iced Mousse
205g UHT cream 35%
5g Lemon zest
100g Egg whites
3,5g Egg white powder
80g Caster sugar
16g Inverted sugar
50g Glucose DE 38
100g Mineral water
25g Wildflower honey
12g Limoncello
Infuse the zest in the cream. Beat together the egg whites, egg white powder, caster sugar, inverted sugar and glucose.
Add the water, honey and Limoncello. Continue beating the mixture.
Sift the mixture through a chinois and correct the weight if necessary. Whip until firm.
Gently combine this preparation with your cream mixture. Pour immediately.
Add the water, honey and Limoncello. Continue beating the mixture.
Sift the mixture through a chinois and correct the weight if necessary. Whip until firm.
Gently combine this preparation with your cream mixture. Pour immediately.
06
Spray-On Chilled Frosting
100g Water
100g Dextrose
35g Glucose DE 60
510g Absolu Cristal Neutral Glaze
Mix together the water, dextrose and glucose and then bring them to the boil.
Pour the mixture over the Absolu Cristal Neutral Glaze and mix in an electric mixer.
Use the spray-on frosting at a temperature of approx. 75°F (25°C).
Pour the mixture over the Absolu Cristal Neutral Glaze and mix in an electric mixer.
Use the spray-on frosting at a temperature of approx. 75°F (25°C).
Assembly and finishing
Make the raspberry sorbet, the raspberry coulis and the Almond Inspiration milk ice cream and set them aside. Make the crunch and weigh 120g into 14cm-diameter rings. Press down gently on each one and store in the refrigerator. Use a piping bag with a 10mm smooth nozzle to make 130g balls of raspberry sorbet on the crunch and store these assemblies in the freezer.
Use a piping bag (no nozzle required) to pipe 40g of raspberry coulis into the raspberry sorbets’ hollows. Freeze.
Use a piping bag with a 10mm nozzle to pipe 170g balls of Almond Inspiration milk ice cream straight onto your assemblies. Freeze. Leave a 16cm-diameter ring lined with acetate in the freezer for approx. 30 minutes.
Make the lemon and honey iced mousse, then pour 90g straight into each ring. Add the insert so that the crunch is at the top – Remember, you are assembling your dessert upside down. Freeze. Turn out the desserts. On top of each one, use a piping bag with a 12mm nozzle to pipe out differently shaped scoops of milk ice cream and raspberry sorbet (each one should be approx. 60g in weight). Use a spoon soaked in hot water to give each scoop a slight hollow. Freeze. Make the frosting and spray the desserts.
Spread some pre-hardened Almond Inspiration couverture between two sheets of confectionery dipping paper and use a fluted cutter to cut it into disks. Leave these to set before putting them on the desserts. Finish off with your own Customized Logo Decoration.
Meet the Chef
Executive pastry chef, French craftsperson of the year 2019 at Tain l’Hermitage