Iced yoghurt on a whey and cucumber granita tarragon espuma, and raspberry pearls

Pastry recipe
Pierre Lingelser

Pierre Lingelser

Pastry Chef
Pastry Chef since 1996 at Hôtel Traube Tonbach and its gastronomic restaurant “Schwarzwaldstube” in Germany (3 Macaroons at Michelin Guide), he is also the author of “Feines aus meiner Patisserie“. He...
  1. Tarragon meringue


    • Tarragon - 70g
    • Water - 700g
    • White wine - 100g
    • Caster sugar - 70g
    • Tarragon (juice) - 250g
    • Egg white (powder) - 8g
    • green coloring - 2g

    Tarragon juice:
    Put the tarragon leaves, water, sugar and white wine in a vacuum bag and create a vacuum.
    Heat the bag for about 10 minutes at 60°C.

    Strain 250 g of tarragon juice, beat with the powdered egg white and colouring.
    Spread on a Silpat to 2-3 mm thick, leave to dry at 70 to 80°C.
    Keep in a dry place.

  2. Frozen yogurt with bergamot juice


    • Frozen fruit purée 100% : Bergamot - 66 g
    • Caster sugar - 120g
    • Stabilizer - 1g
    • Milk - 100g
    • Natural yogurt - 300g
    • Lemon zest - 1

    Mix the sugar and stabiliser, pour in the milk and bring to the boil.
    Add the yoghurt, lemon peel and bergamot juice.
    Bring to 27% Brix, fill Pacojet bowls and freeze. Process in the Pacojet just before serving.

    In this step

  3. Whey and cucumber granita


    • Frozen fruit purée 100% : Lemon - 100 g
    • Whey - 500g
    • Cucumber - 500g
    • Icing sugar - 100g
    • Atomised glucose - 40g

    Mix all the ingredients in the Thermomix at 37°C for about 2 minutes. Bring to 17-18% Brix
    Pour onto a large gastronorm sheet and freeze.
    When ready to serve, use a spoon or a fork to scrape the iced mixture into a granita.
    Put 2 spoonsful of granita into each previously frosted glass.

    In this step

    Frozen fruit purées
  4. Tarragon espuma


    • Tarragon - 180g
    • Olive oil - 300g
    • Salt - 2
    • Ascorbic acid - 1
    • Fresh liquid cream - 500g
    • Glycerin - 10g
    • Whole milk - 2000g
    • Caster sugar - 150g
    • Sugar - 10g
    • Proespuma - 200g

    Tarragon oil:
    Finely blitz all the ingredients in the Thermomix.

    Glice mixture:
    Warm the cream and Glice emulsifier to around 50°C.
    Add 300 g tarragon oil and mix.

    Sucro mixture:
    Heat the full fat milk with the sugar at 40°C until the sugar is melted. Add the 2-    ProEspuma foam stabiliser and sucro emulsifier, mix.
    Add the glice/tarragon mixture, mix and strain.
    Pour the mixture into a siphon, and add two gas cartridges. Refrigerate at 6°C.

  5. Diced apple in tarragon jelly


    • Frozen fruit purée 100% : Lemon - 50 g
    • Apple
    • topping neutral - 200g
    • Water - 75g
    • tarragon oil - 40g

    Heat the water with the glaze at approximately 40°C, homogenise. Add the lemon juice and oil.
    Just before serving, add the cubes of Granny Smith.

    In this step

    Frozen fruit purées
  6. Lemon thyme crumble


    • Thyme - 20g
    • Caster sugar - 200g
    • Softened butter - 100g
    • Cane sugar - 40g
    • Thyme sugar - 70g
    • Almond powder - 60g
    • Fleur de sel
    • Lemon zest - 1
    • Flour - 80g
    • Wheat starch - 20g

    Put the thyme leaves and sugar in the Thermomix Bowl and blitz. Keep in a dry place
    Mix the butter and sugar thoroughly, add the remaining ingredients, knead lightly.

    1st variant: Sieve the dough (1x1cm) and distribute the crumble over a Silpat.
    2nd variant: Roll out the dough between 2 sheets of baking paper to 3 mm thick, freeze and cut into squares.

    Bake in a ventilated oven at 160°C for 12 to 15 minutes. Leave to cool then store in a dry place.

  7. Whipped cream with mascarpone


    • Mascarpone - 50g
    • Caster sugar - 30g
    • Vanilla sugar - 10g
    • Whipped cream - 250g

    Mix the mascarpone with the vanilla sugar and the caster sugar to obtain a smooth cream.

    Add the whipped cream, beat until the mass is firm.

    Put in a bag and keep cold.

    Beat again at each service !!!

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