“rose givrée“ with a peach-lavender sorbet, pistachio and raspberry jelly in a lavender flower sauce

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“rose givrée“ with a peach-lavender sorbet, pistachio and raspberry jelly in a lavender flower sauce
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...
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  1. Peach-lavender sorbet

    Ingredients

    • Frozen fruit purée, sugar added : White peach - 500 g
    • Frozen fruit purée 100% : Raspberry - QS
    • Lavender honey - 100 g
    • Sugar - 25 g
    • Lemon (juice) - 1
    • Olive oil - 15 g
    • Lavender sprigs - 2
    1- Bring 250 g peach puree, the lavender flower and honey to the boil, leave to cook for 5 minutes and pass through a conical sieve.
    2- Add the rest of the peach puree.
    3- Emulsify the lemon juice and olive oil, stir in the sugar and the peach-based mixture and if required, the raspberry puree for colour. Bring to 28% brix. Freeze.

    In this step

  2. Blackcurrant tuiles

    Ingredients

    • Frozen fruit purée, sugar added: Blackcurrant - 200 g
    • Metil - 40 g
    • Flour - 20 g
    1- Cook all ingredients, stirring, until thickened to a pudding consistency. Leave to cool. 
    2 - Place on a Silpat and bake at 170°C.

    In this step

  3. Small pistachio sponge

    Ingredients

    • Pistachios - 40 g
    • Pistachio paste - 30 g
    • Flour - 20 g
    • Chopped pistachios - 10 g
    • Egg - 150 g
    • Sugar - 80 g
    1- Mix together the ingredients in the Thermomix.
    2- Sieve the mixture and place in a mousse siphon. Insert 2 cartridges of gas.
    3- Spray the mousse into a plastic recipient and place in the microwave at 900 watts for between 40 seconds and 1 minute.

  4. Pistachio jelly

    Ingredients

    • Agar agar - 6 g
    • Gellan - 1 g
    • Water - 300 g
    • Sugar syrup: - 200 g
    • Pistachio paste - 30 g
    • Lemon (juice) - 20 g
    1- Thin the agar agar and gellan gum with a little water and then reduce.
    2- Rapidly bring all ingredients to the boil while checking the gelifying process. 3- Spread the mixture out to 1 to 2mm thick on a sheet then cut out 5cm diameter circles

  5. Peach and lavender honey coulis

    Ingredients

    • Frozen fruit purée, sugar added : White peach - 500 g
    • Lavender honey - 125 g
    • Sugar - 25 g
    • Lavender sprigs - 3
    • Olive oil - 50 g
    • Lemon (juice) - 50 g
    1- Bring the peach puree, lavender honey and sprigs and sugar to the boil.
    2- Add the olive oil and lemon juice and leave to cook while stirring. Pass through a sieve.
    3- Just before serving, take the blanched peaches that have been cut onto pieces and moisten in the lavender infusion. Add a few berries at the end.

    In this step

  6. “Orizaba” chocolate cream

    Ingredients

    • Fresh cream - 250 g
    • Milk chocolate 38% - 160 g
    1- Bring the cream to the boil then pour over the melted couverture one third at a time and emulsify.  Leave to rest overnight in a cool place at +4°C.
    2- Beat the cream in a blender in order to obtain a smooth consistency.

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