Red fruit crown with candied orange cream woodruff jelly, hibiscus and kalamansi coulis and strawberry sorbetPastry recipe
Hemispheres of curd cheese and candied orange cream
- Milk - 100g
- Caster sugar - 40g
- orange peel (dices) - 1/2
- Egg yolk - 40g
- Gelatin - 7g
- Cream cheese - 200g
- Whipped cream - 200g
- Caster sugar - 40g
1- Bring the milk, sugar and orange peel to the boil.
2- Soften the gelatine in cold water.
3- Mix the sugar and egg yolks until you obtain a slightly foamy mixture. Pour this mixture into the milk / sugar / peel mixture and cook until it coats a spoon. Melt the gelatine in this mixture and add it to the curd cheese. Leave to cool.
4- Add the whipped cream, pour into hemisphere moulds, freeze.
5- Remove from the moulds and spray with white chocolate for a satin finish.
Keep in the refrigerator.
- Icing sugar - 80g
1- Mix all the ingredients together.
2- Prepare a sorbet base at 27-28% Brix, check using a refractometer. Fill Pacojet bowls and process or churn in an ice cream maker.
Hibiscus and kalamansi coulis
- Frozen fruit purée 100% : Kalamansi - 30 g
- Water - 100g
- Apple juice - 500g
- Dried hibiscus flowers - 25g
- Grenadine syrup - 50g
- Neutral glaze - 100g
1- Bring the apple juice, water, glaze and hibiscus leaves to the boil. Leave to infuse for 5 minutes.
2- Strain the cooking liquid. Add the grenadine syrup and the kalamansi juice.
3- Mix well and keep in the refrigerator.
In this step
Whipped cream with mascarpone
- Mascarpone - 500g
- Caster sugar - 30g
- Vanilla sugar - 10g
- Whipped cream - 250g
1- Mix the mascarpone with the vanilla sugar and caster sugar to a obtain a smooth cream.
2- Add the whipped cream, beating until the mixture is firm.
3- Pour into a bag and refrigerate.
4- Whisk again each time it is needed!!!
- Softened butter - 125g
- Icing sugar - 85g
- Salt - 1g
- Vanilla sugar - 5g
- Egg - 50g
- Almond powder - 25g
- Flour - 200g
- Cornstarch - 15g
- Cream powder - 15g
1- In the mixer, beat the butter, icing sugar, salt and vanilla sugar.
2- Sift the flour, starch and cream powder and fold into the butter / sugar mixture.
3- Add the whole egg and the ground almonds, let the pastry rest in the refrigerator for an hour.
4- Roll out the pastry to 2 mm and cut out crowns using a pastry cutter. Bake in a ventilated oven at 160-170°C for about 10 minutes.
5- Leave to cool then store in a dry place.
- Apple juice - 200g
- Caster sugar - 100g
- Gellan - 5g
- green coloring
- Woodruff (wine) - 300g
1- Bring the apple juice and woodruff wine to the boil.
2- Mix the sugar and gellan, pour it all into the liquid, bringing it briefly to the boil, add the lemon juice.
3- Keep in the refrigerator. Then mix in the Thermomix to the desired consistency