Agrigente

Name: Agrigente
Ingredients: Gélatine (feuille); Crème fleurette 35%; Meringue italienne; Blanc d'oeuf; Sucre semoule; Eau minérale; Chocolat blanc 35% de couverture; Thé darjeeling infusé; Gélatine (feuille); Agrumes (suprêmes); Pamplemousse; Orange; Citron vert; Fromage blanc (faisselle); Crème chantilly; Gélatine (feuille); Orange semi-confite

Pastry recipe

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Ollivier Christien

Pastry Chef

Born in Brittany, into a family of restaurant owners, Ollivier Christien holds a CAP (French vocational training certificate) in pastry-making and bakery. In 1986, Ollivier Christien worked for a year...

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Composition

Supreme citrus fruit cocktail mousse

Citrus and tea gelée

Crème de faisselle with mandarin

Streusel
Supreme citrus fruit cocktail mousse
Ingredients

Gelatine (sheet) - 4 g

Single cream 35 % - 135 g

Italian meringue - 85 g

Egg white - 100 g

Caster sugar - 210 g

Mineral water - 100 g

White couverture 35% - 55 g
Proceed in the same manner as for the Bergamot recipe. Fill glasses to 1/3 of their height.
Citrus and tea gelée
Ingredients

Tea brewed Darjeeling - 50 g

Gelatine (sheet) - 10 g

Citrus Fruit supreme - 90 g

Grapefruit - 30 g

Orange - 40 g

Lime - 20 g
Plunge the gelatine in cold water. Heat 1/3 of the puree, and dissolve the gelatine and the sugar in it. Add the rest of the puree and the cooled tea infusion. Incorporate the sliced fruit into your gelée at 20°C maximum. Fill your glasses with the almostthickened gelée.
Crème de faisselle with mandarin
Ingredients

White cheese (faisselle) - 160 g

Whipped cream - 60 g

Gelatine (sheet) - 3 g

semi-candied orange - 20 g
Plunge the gelatine in cold water. Whip the cream and add the mandarin. Melt the gelatine in the microwave and pour it into the fromage blanc, then add the whipped cream. Mix. Fill the tops of your glasses. Place in the refrigerator. Garnish with streusel and crystallized sugar.