Agrigente

Pastry recipe
Ollivier Christien

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...
  1. Composition

    Supreme citrus fruit cocktail mousse

    Citrus and tea gelée

    Crème de faisselle with mandarin

    Streusel

  2. Supreme citrus fruit cocktail mousse

    Ingredients

    • Frozen fruit purée, sugar added : Citrus fruit cocktail with Cointreau© - 85 g
    • Gelatine leave - 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.

    In this step

  3. Citrus and tea gelée

    Ingredients

    • Frozen fruit purée, sugar added : Citrus fruit cocktail with Cointreau© - 100 g
    • Tea brewed Darjeeling - 50 g
    • Gelatine leave - 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.

    In this step

  4. Crème de faisselle with mandarin

    Ingredients

    • Faisselle de fromage blanc - 160 g
    • Whipped cream - 60 g
    • Gelatine leave - 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.

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