Arlequin glass

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...


    • Cloves - 2pcs
    • Crème fraîche - 300 ml
    • Milk - 160 ml
    • Vanilla - 1 gousse
    • Gelatin (powder) - 12 g
    • Granulated sugar - 24 g

    Poor into a pan the cream, the milk, the cloves, and the vanilla bean. Let infuse for 10 minutes, and then add the gelatin and caster sugar. Heat up to 85°C. Sieve and allow to cool efficiently.
    Fill up the glasses by intercalating layers of pana-cotta and Coulis, cover and leave to cool for at least 3 hours.

  2. Coulis


    • Frozen fruit coulis : Apricot - 85g
    • Frozen fruit coulis : Blackcurrant - 85g
    • Frozen fruit coulis : Strawberry - 85g
    • Frozen fruit coulis : Raspberry - 85g
    • Frozen fruit coulis : Red fruits - 85g
    • Frozen fruit coulis : Mango & passion - 85g

    You can rather use only one Coulis flavour, or else use different Coulis of Les vergers Boiron 6 Coulis range.

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