Strawberry sugar spiral with mascarpone cream on elderflower wine jelly and kiwi and elderflower sorbet
Pastry recipe
-
Strawberry jelly
Ingredients
- Frozen fruit purée, sugar added : Strawberry Mara des bois - 500 g
- Frozen fruit purée 100% : Lemon - 25 g
- Caster sugar - 75 g
- Agar agar - 3 g
1- Place all ingredients in a closed recipient and cook in a bain-marie,extract the juice and sieve through a cloth.
2- Boil 550g of the juice with 3 g agar agar and pour into a 5mm thick pot.
3- Leave to cool.In this step
Frozen fruit purées
Frozen fruit purées -
Elderflower jelly
Ingredients
- Frozen fruit purée 100% : Kiwi - 125 g
- elderberry wine - 300 g
- Caster sugar - 120 g
- Gellan - 6 g
- Chopped pistachios - QS
1- Bring the elderflower wine and kiwi puree to the boil.
2- Blend the sugar and gelling agent and stir into the boiling mixture.
3- Leave to set to a jelly, add the pistachio, blendand sieve in order to obtain a smooth mixture.In this step
Frozen fruit purées -
Mascarpone cream
Ingredients
- Mascarpone - 100 g
- Caster sugar - 30 g
- Vanilla sugar - 1 pincée
- Whipped cream - 100 g
Mix together the mascarpone, sugar and vanilla sugar. Add the whipped cream and beat firmly. Store the cream in a cold place. -
Caramelized puff pastry
Ingredients
- Puff pastry
- Granulated sugar
1- Sprinkle the caster sugar over the puff pastry and spread in a very thinlayer. Sprinkle the sugar on the puff pastry a second time.
2- Cook between two sheets and pass under thesalamander to caramelize. -
Lemon shortbreads
Ingredients
- Egg yolk - 160 g
- Caster sugar - 320 g
- Softened butter - 320 g
- Salt - 2 pincées
- Flour - 450 g
- Lemon zest - 3
- Yeast - 25 g
1- Using a whisk, beat the egg yolks with the sugar until light and fluffyand add the butter cut into small pieces in order to obtain a creamy paste
2- Then add the sifted flour, the baking powder, salt and lemon zest,rapidly making a smooth pastry. Leave the pastry to rest in a cool place for anhour.3- Roll the pastry out to a thickness of 3mm and cookat 180°C for 12 to 15 minutes until golden. -
Sugar spiral
Ingredients
- Isomalt - 750 g
- Glucose syrup - 300 g
- Water - 250 g
- Sugar - 1 g
- Glycerin - 1 g
- Butter - 50 g
1- Boil the isomalt, glucose syrup and water to 165 - 170°C. Stir the SUCRO into 10g water using a whisk.
2- Add the Glice and the butter.3- Form a thread of sugar with a special whisk and roll around a PVC tubeusing a drill.4- Keep the sugar spiral in a dry place. -
Kiwi and elderflower sorbet
Ingredients
- Frozen fruit purée 100% : Kiwi - 300 g
- elderberry wine - 300 g
- Caster sugar - 150 g
- Gellan - 4 g
1- Mix the sugar and gellan gum together thoroughly with the elderflowerwine and bring to the boil.
2- Add the kiwi puree and bring the mixture to 27% brix using arefractometer.
3- Fill PacoJet doses and freezeIn this step
Frozen fruit purées
