Strawberry sugar spiral with mascarpone cream on elderflower wine jelly and kiwi and elderflower sorbet

Pastry recipe
Pierre Lingelser

Pierre Lingelser

Pastry Chef
Pastry Chef since 1996 at Hôtel Traube Tonbach and its gastronomic restaurant “Schwarzwaldstube” in Germany (3 Macaroons at Michelin Guide), he is also the author of “Feines aus meiner Patisserie“. He...
  1. Strawberry jelly

    Ingredients

    • Frozen fruit purée, sugar added : Strawberry Mara des bois - 500 g
    • Frozen fruit purée 100% : Lemon - 25 g
    • Caster sugar - 75 g
    • Agar agar - 3 g

    1- Place all ingredients in a closed recipient and cook in a bain-marie,extract the juice and sieve through a cloth.
    2-  Boil 550g of the juice with 3 g agar agar and pour into a 5mm thick pot.
    3- Leave to cool.

    In this step

  2. Elderflower jelly

    Ingredients

    • Frozen fruit purée 100% : Kiwi - 125 g
    • elderberry wine - 300 g
    • Caster sugar - 120 g
    • Gellan - 6 g
    • Chopped pistachios - QS

    1- Bring the elderflower wine and kiwi puree to the boil.
    2- Blend the sugar and gelling agent and stir into the boiling mixture.
    3- Leave to set to a jelly, add the pistachio, blendand sieve in order to obtain a smooth mixture.

    In this step

    PuréeSurgelée_Kiwi-RVB-150dpi-697x697
    Frozen fruit purées
  3. Mascarpone cream

    Ingredients

    • Mascarpone - 100 g
    • Caster sugar - 30 g
    • Vanilla sugar - 1 pincée
    • Whipped cream - 100 g
    Mix together the mascarpone, sugar and vanilla sugar. Add the whipped cream and beat firmly. Store the cream in a cold place.
  4. Caramelized puff pastry

    Ingredients

    • Puff pastry
    • Granulated sugar

    1- Sprinkle the caster sugar over the puff pastry and spread in a very thinlayer. Sprinkle the sugar on the puff pastry a second time.

    2- Cook between two sheets and pass under thesalamander to caramelize.
  5. Lemon shortbreads

    Ingredients

    • Egg yolk - 160 g
    • Caster sugar - 320 g
    • Softened butter - 320 g
    • Salt - 2 pincées
    • Flour - 450 g
    • Lemon (peel) - 3
    • Yeast - 25 g

    1- Using a whisk, beat the egg yolks with the sugar until light and fluffyand add the butter cut into small pieces in order to obtain a creamy paste

    2- Then add the sifted flour, the baking powder, salt and lemon zest,rapidly making a smooth pastry. Leave the pastry to rest in a cool place for anhour.
    3- Roll the pastry out to a thickness of 3mm and cookat 180°C for 12 to 15 minutes until golden.
  6. Sugar spiral

    Ingredients

    • Isomalt - 750 g
    • Glucose syrup - 300 g
    • Water - 250 g
    • Sugar - 1 g
    • Glycerin - 1 g
    • Butter - 50 g

    1- Boil the isomalt, glucose syrup and water to 165 - 170°C.  Stir the SUCRO into 10g water using a whisk.

    2- Add the Glice and the butter.
    3- Form a thread of sugar with a special whisk and roll around a PVC tubeusing a drill.
    4- Keep the sugar spiral in a dry place.
  7. Kiwi and elderflower sorbet

    Ingredients

    • Frozen fruit purée 100% : Kiwi - 300 g
    • elderberry wine - 300 g
    • Caster sugar - 150 g
    • Gellan - 4 g

    1- Mix the sugar and gellan gum together thoroughly with the elderflowerwine and bring to the boil.
    2- Add the kiwi puree and bring the mixture to 27% brix using arefractometer.
    3- Fill PacoJet doses and freeze

    In this step

    PuréeSurgelée_Kiwi-RVB-150dpi-697x697
    Frozen fruit purées

Download this recipe

Download