“les amants aimants” red pepper raspberry, vanilla mascarpone cream

Pastry recipe
Lionel Lallement

Lionel Lallement

Chef
Chef at Saint Clair Le Traiteur in Paris, Lionel Lallement has been using his talent to combine textures and tastes for 30 years. Son and grandson of bakers and pastry makers, Lionel was the youngest ...
  1. Red pepper raspberry jelly

    Ingredients

    • Frozen vegetable purée 100% : Red pepper - 165 g
    • Frozen fruit purée 100% : Raspberry - 165 g
    • Sugar - 30 g
    • Gelatine (sheet) - 2

    Mix the two purees with the sugar and leave to defrost overnight in the fridge. The following day, heat a small amount of this mixture to 45°C, add the drained .

    gelatine that has been pre-softened in cold water. Pour through a conical sieve, cover with plastic film and leave to cool.

    In this step

  2. Sponge interior

    Ingredients

    • Icing sugar - 95 g
    • Almond powder - 85 g
    • Flour - 55 g
    • Egg - 140 g
    • Emulsifier - 3 g
    • Egg white - 180 g
    • Sugar - 85 g

    Sieve together the icing sugar, ground almonds and flour. Whisk together with the eggs and emulsifier with a beater. In another blender bowl whisk the egg whites, adding the sugar little by little while whisking.

    Mix the two mixtures together, spread on a 60cm x 40cm sheet and cook in a fan oven at 225°C, vent closed.

    Place on a rack and leave overnight in the fridge. Cut into the same diameter as your verrines.

  3. Raspberry jelly

    Ingredients

    • Frozen fruit purée 100% : Raspberry - 200 g
    • Frozen fruits IQF : Williamette raspberry - QS
    • Sugar - 40 g
    • Gelatine (sheet) - 2.5 g

    Mix the raspberry puree with the sugar until it is completely dissolved. Heat a small amount of this mixture to 45°C, add the drained gelatine that has been pre-softened in cold water. Pour through a conical sieve, cover with plastic film and leave to cool.

    In this step

    IQF_FramboisesWilliamette-RVB-150dpi-697X697
    Frozen whole fruit and pieces IQF
  4. Light mascarpone cream

    Ingredients

    • Mascarpone - 200 g
    • Single cream 35 % - 400 g
    • Egg yolk - 80 g
    • Icing sugar - 100 g
    • Vanilla pods - 1

    Dilute the mascarpone cream with the single cream.

    Add the egg yolks, the scraped vanilla pod and the icing sugar. Leave to infuse overnight in the fridge. The following day, pass through a conical sieve and whisk this mixture until it reaches the soft, fluffy texture of Chantilly cream.

  5. Assembling and presentation

    Fill the verrines 2/3 full with the red pepper and raspberry jelly, place a sponge disc on top to let it soak. Leave the jelly to set in the fridge, place a few

    frozen raspberries on top and top up to the top of the fruit with the raspberry jelly. Leave to set in the freezer then pipe on top an attractive ball of vanilla

    mascarpone. Decorate with fresh raspberries and edible snowflakes.

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