By François Galtier
Ingredients
SOFT ALMOND CAKE
for 4 rings ø12 cm
- Egg White 75 g
- Sugar 75 g
- Egg 115 g
- Egg Yolk 50 g
- Sugar 165 g
- Almond Powder 210 g
- Flour 50 g
- Lime Zests 2 g
- Candia Professional Signature Gourmet Butter 95 g
BERRIES MARMALADE
- Frozen Mix Berries IQF 600 g
- Raspberry Puree 200 g
- Glucose Syrup 100 g
- Sugar 120 g
- NH Pectin 15 g
- Sugar 40 g
- Lime Juice 60 g
VANILLA LIGHT CREAM
- Candia Professional Whole Milk 400 g
- Sugar 100 g
- Corn Starch 40 g
- Egg Yolk 50 g
- Vanilla Bean 1 pc
- Lime Zests 2 g
- Gelatin Mass (1/5) 20 g
- Candia Professional Signature Gourmet Butter 150 g
- Candia Professional Signature Whipping Cream 35% 150 g
ROSE AND VANILLA CHANTILLY
- Candia Professional Signature Whipping Cream 35% 170 g
- Dry rose buttons 10 g
- Vanilla Bean 1 pc
- Gelatin Mass (1/5) 30 g
- White Chocolate 30% 220 g
- Candia Professional Signature Whipping Cream 35% 600 g
Composition
Soft Almond Cake
Berries Marmalade
Vanilla Light Cream
Rose And Vanilla Chantilly
SOFT ALMOND CAKE
for 4 rings ø12 cm
Whip egg white and add gradually the first part of sugar. In another bowl, mix egg, egg yolk and second part of sugar. Add the almond powder, flour and salt, then melted butter only when the egg whites are ready. Mix delicately the both preparation and pour around 200 g per ø12 cm ring. Bake at 160°C for 20 minutes.
BERRIES MARMALADE
Defreeze the fruits with glucose and first sugar, at 40°C add the mix of pectin with second sugar, then bring to big boil. Add lime juice at the end and let cooling down in refrigerator. Mix gently and pour on top of almond cake in ring ø12cm before freezing.
VANILLA LIGHT CREAM
Boil the milk and in same time mix sugar with corn starch, egg yolk, seeds of vanilla and lime zests. When the milk is boiling pour half of it on egg preparation and pour back everything in saucepan to bring to the boil again, like a custard cream. Out of fire, add gelatin mass and butter and mix well. Wrap with plastic film and cool down in refrigerator. Whip cold custard cream with whisk in mixer and incorporate delicately the firm whipped cream.
ROSE AND VANILLA CHANTILLY
Boil the cream and infuse for 15 min rose button inside, take out flowers and scale again the cream. Warm up infused cream with vanilla and gelatin mass, then pour on chocolate. Mix like a ganache and add liquid fresh cream at the end. Let cooling down in the fridge for few hours, and whipt the quantity you need in the last time.
MONTAGE
Fill half of Universo 600 silicon mold with light cream, push the frozen insert made from soft cake and marmalade, then freeze. Unmold, and pipe vanilla Chantilly with specific nozzle using turn table, to cover all the cake. Start from the side and finish in the middle. Decorate with fresh berries, fresh rose flower petals, lime zests and gold flakes.
