KIWI AND MINT VERRINE
Pastry recipeRecipe for 30 verrines
-
Madeleine Sponge
Ingredients
- Sugar - 70g
- Invert sugar - 29g
- Egg - 83g
- Flour - 83g
- Baking powder - 3.3g
- Salt - 1g
- Olive oil - 83g
Whip up until fluffy the eggs, sugar and invert sugar.
In the meantime, sieve the flour, baking powder and salt.
Fold in gently those dry ingredients into the egg mixture.
Add olive oil and pour on flexipan. Bake at 180°C for 9mn.
-
Kiwi Jam
Ingredients
- Frozen fruit purée 100% : Kiwi - 100g
- Frozen fruit purée 100% : Kiwi - 200g
- Frozen fruit purée 100% : Bergamot - 15g
- Sugar - 40g
- vegetable gelatin - 6g
- Corn starch - 5g
- xanthan - 0.4g
Scale the sugar, vegetable gelatin, starch and xanthan together.
Pour over 100g of kiwi puree and boil.
Cool down and add remaining purees. Blend with hand blender.
In this step
Frozen fruit purées
Frozen fruit purées
Frozen fruit purées -
Mint Bavaroise
Ingredients
- Milk - 325g
- Cream 35% fat - 300g
- Mint (leaves) - 22g
- Egg yolk - 115g
- Sugar - 80g
- Gelatin mass - 54g
- Cream 35% fat - 500g
Dissolve 9g gelatin powder(200 blooms) with 45g water to get the gelatin mass.
Warm milk and 300g of cream to 30°C and add mint.
Cover and infuse overnight.
Heat up this infusion, blend with hand blender and strain the mint.
Scale 600g of this infusion.
Blanch egg yolks with sugar and pour over mint infusion.
Cook like a crème anglaise and remove from the stove.
Add gelatin and blend with hand blender.
Cool down to 18°C and fold in whipped cream.
-
Marinated Kiwi in Olive oil
Ingredients
- Kiwi - 6pcs
- Olive oil - 55g
Peel and cut the kiwi in cubes.
Toss with olive oil.
-
Almond Streusel
Ingredients
- Butter - 100g
- Brown sugar - 120g
- Flour - 30g
- Rice flour - 134g
- Kinako (roasted soy powder) - 7g
Place the butter and cassonade in the mixing bowl.
Sieve the flour, rice flour and kinako.
Mix with paddle attachment until crumbly texture.
Bake on silpat at 155°C for 18mn.
-
Assembly
Cut the madeleine sponge and brush with a bit of olive oil.
Pipe the kiwi jam at the bottom of the glasses and insert the madeleine sponge in it.
Keep in the fridge for 1h.
Pour the mint bavaroise and let it set in the fridge.
Place the few cubes or marinated kiwi to cover the surface.
Top up with almond streusel.
