Theresa
Pastry recipeGluten free
For 25 servings
-
Cranberry cremeux
Ingredients
- Locust bean gum - 1,5 g
- Pectin NH - 3,5 g
- Sugar - 30 g
- Egg yolk - 30 g
- Butter - 50 g
Heat the purée to 40°C, mix powders with egg yolks, dilute with the purée.
Cook until thick.
Remove from heat and at 35°C, add butter and blend well.
Fill the molds and freeze.
-
Pistachio dacquois
Ingredients
- Icing sugar - 165 g
- Almond powder - 115 g
- Chopped pistachios - 45 g
- Egg white - 210 g
- Sugar - 60 g
Mix the egg whites with sugar.
Mix all powders together.
Mix gently and pipe over a baking paper of the desired size.
Sprinkle with icing sugar and bake at 180°C for 25 min. (vent open).
-
100% lemon mousse
Ingredients
- Gelatine 200 bloom (powder) - 5 g
- White chocolate - 150 g
- Cream 30% fat - 500 g
Heat the cream with the purée.
Rehydrate the gelatin with 5 times its weight in cold water;
Mix with chocolate and blend.
Set aside in the fridge, overnight preferently.
Mix with a mix like a chantilly and assemble your entremets- individual cakes.
-
Glaze
Ingredients
- Cream 30% fat - 125 g
- Sugar - 10 g
- Starch - 15 g
- Gelatin 200 bloom - 6 g
- Evaporated milk - 85 g
- White chocolate - 50 g
- Cristal glaze - 150 g
Mix one third of the cream with starch and sugar.
Heat purée, the remaining cream and the glaze.
Dissolve with the starch-cream mixture and cook until it thickens.
Add the gelatin mass and white chocolate, blend while adding the evaporated milk.
Set aside in the fridge and use at 25-30°C.
-
Basil cream cheese lemon ice cream
Ingredients
- White cheese (40% fat) - 415 g
- Whole milk - 135 g
- Milk powder 0% - 39 g
- Sugar - 110 g
- Dextrose - 25 g
- Invert sugar - 25 g
- Stabilizer - 1 g
- Basil - 6 leaves
Mix milk powder with milk, heat.
At 40°C, add the mixed powders and invert sugar.
Cook to 82°C
Cool down and at 4°C, add the cream cheese, basil leaves and the purée.
Blend well before churning, freeze and set aside at the right temperature before serving.
-
Cranberry insert
Ingredients
- Pectin NH - 9 g
- Sugar - 35 g
- Mass gelatin - 54 g
Heat the purée.
At 40°C, add the pectin and mix with sugar.
Simmer and take it off the heat before adding the gelatin mass.
Pour into the chosen shapes.
Store in the freezer at -12/-13°C.
-
Fruit palets
Ingredients
- Agar agar - 6 g
- Sugar - 35 g
Heat the purée.
Add the agar-agar and boil for 30 sec.
Pour into a flat and stainless steel baking sheet or into a frame in order to cut thicker shapes.