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Pastry recipe

For 150 pieces

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Kevin Lopes

Kevin Lopes

Pastry Chef, Sketch
Some times ago, Kevin Lopes was executive pastry chef at Sketch in London, a constellation of establishments in the heart of an historic Mayfair mansion, directed by the legendary Pierre Gagnaire, ele...
  1. Strawberry marmalade


    • Frozen fruits IQF : Strawberry - 1815,6g
    • Frozen fruit purée 100% : Lemon - 142g
    • Sugar - 400,3g
    • Vanilla pod - 7g
    • Pectin NH - 139,7g

    In a saucepan, put strawberries with sugar (372.4 g) and scraped vanilla pod. Heat slowly and at 40°C, add sugar (27.9 g) mixed with pectin NH. Bring to a boil and cook for 10 min. Add lemon juice at the end of cooking, then remove vanilla pod. Blend with hand blender then spread in 55 cm / 35 cm / 4,5 cm high frame and guitar sheet placed on base and cover with a thin layer of strawberry coating. Place in fridge for 2h.

    In this step

    Frozen whole fruit and pieces IQF
  2. Lemongrass jelly


    • Frozen speciality : Lemongrass - 1153,3g
    • Sugar - 236,6g
    • Agar agar - 4,4g
    • Gelatin - 17,7g
    • Water - 88,7g

    In a saucepan, heat lemongrass purée and sugar mixed with agar-agar. Bring to a boil for 2 min, then add gelatin (hydrated in cold water). Spread 1500 g on top of strawberry marmalade then place in the fridge for1h. When jelly is set, transfer in freezer for 12h. The next day, pre-cut with a heart-shaped cutter. Then place on a new tray lined with guitar sheet. Put back in freezer for 15 min.

    In this step

    Frozen fruit purées
  3. Coconut marshmallow


    • Frozen fruit purée, sugar added : Coconut - 130,3g
    • Frozen fruit purée 100% : Lemon - 26,1g
    • Sugar - 434,2g
    • Glucose syrup - 17,4g
    • Water - 321,3g
    • Egg white - 69,5g
    • Gelatin - 17,4g

    In a bowl, hydrated gelatin in cold water (217.1 g) and save on side. In a saucepan, heat water (104.2g) mixed with sugar and glucose syrup. Bring to 130°C, then pour on egg whites, gently whipped previously when syrup reaches 115°C. Add hydrated gelatin and temper the mix by whipping on high speed.  

    When mix reaches 40°C, add Coconut purée and Lemon purée.

    When the mix reaches 30°C, place in piping bag, then fill partially silicone moulds, previously oiled gently with oil spray.

    Spread all around inside then place the heart insert (ensure that insert is adjust in middle and do not touch the bottom  of the moulds). Fill completely by adding coconut marshmallow mix and finish by spreading with small palette knife.

    Cover silicone sheet with oiled guitar sheet then placed in freezer for 12h.

    The next day, unmould heart’s marshmallows, then place  on trail and guitar sheet. Insert a toothpick in the center on the top right side then put in blast freezer for 10 min.

    In this step

  4. White glaze


    • White Chocolate 33% - 523,2g
    • Cocoa butter - 136,6g
    • Organic food coloring - 10,95 pcs
    • grapeseed oil - 113,4g
    • Dessicated Coconut (rape) - 102,45g

    In a bowl, mix chocolate, fats and power flower. Add coconut powder, then mix. Coat by dipping each heart halway into the white glaze, then remove extra glaze by sliding on a baking paper, before placing on a new tray.

    After couple of minutes, remove gently tooth-pick then place instead some silver leaf.

  5. Assembly

    Assembly and finishing


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