Floating, but smoking plum bubbles with lemon thyme clouds

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. ROASTED PLUMS WITH CINAMMON

    Ingredients

    • Frozen fruits IQF : Dark-red plum - As required
    • Sugar - As required
    • Cinnamon (powder) - As required

    (+ or - 3 halves / person)

    Take the pieces of plums, place them on a silicone baking tray, sugar lightly to your taste and sprinkle some cinnamon.

    Cook in the oven at 200° C until they are slightly puffy and let cool down. Decorate small PVC balls with 3 cooked halves and set aside.

     

    In this step

    IQF_OreillonQuetsche-RVB-150dpi-697x697
    Frozen whole fruit and pieces IQF
  2. SANGRIA JUICE WITH RED FRUIT

    Ingredients

    • Frozen fruit purée, sugar added : Red Fruits - 400g
    • Red wine - 4000g
    • Sugar - 500g
    • Cinnamon - 1 bâton
    • Orange (segments) - 5
    • Lemon Wedges - 3
    • Vanilla pods - 2
    • © Cointreau - 80g
    • Grand Marnier® - 80g
    • Cognac - 80g
    • Gin - 40g

     (+ or - 12 g / person)        

    Mix the wine, sugar, vanilla and cinnamon. Boil all together and flambé. While still hot, add the slices of citrus fruits. Let macerate at 72°C, sieve through fine strainer then add the different alcohols and the red fruit puree. Let sit one night in the refrigerator.

     

    In this step

  3. LEMON THYME FOAM

    Ingredients

    • Frozen fruit purée 100% : Lemon - 200g
    • Water - 250g
    • Sugar - 250g
    • lemon thyme - 30g
    • Gelatine (sheet) - 9g
    • Egg white - 200g

     (+ or - 7 g / person)

    Boil the water with sugar then add the lemon thyme from which you have removed stem, film wrap and infuse for 4 hours. Boil the yellow lemon puree, add the infusion and pour through strainer.

    Blend in gelatine softened in cold water and drain. Let chill and add egg whites.

    Fill your siphon and place two gas cartridges.

    Let sit one night in the refrigerator.

     

    In this step

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    Frozen fruit purées
  4. FINISHING

    In a large glass bowl filled with water place small plum bubbles so as to make them float on the water.

    Put some pieces of dry ice in the water so there’s a smoky effect (if the smoke stops after a while, add some hot water again on the dry ice).

     

    In front of your guests, decorate each bubble with a spoonful of red fruit Sangria then siphon on top lemon thyme foam. Serve immediately.

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