Agrigente
Pastry recipe
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Composition
Supreme citrus fruit cocktail mousse
Citrus and tea gelée
Crème de faisselle with mandarin
Streusel
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Supreme citrus fruit cocktail mousse
Ingredients
- Frozen fruit purée, sugar added : Citrus fruit cocktail with Cointreau© - 85 g
- Gelatine (sheet) - 4 g
- Single cream 35 % - 135 g
- Italian meringue - 85 g
- Egg white - 100 g
- Caster sugar - 210 g
- Mineral water - 100 g
- White couverture 35% - 55 g
Proceed in the same manner as for the Bergamot recipe. Fill glasses to 1/3 of their height.
In this step
Frozen fruit purées -
Citrus and tea gelée
Ingredients
- Frozen fruit purée, sugar added : Citrus fruit cocktail with Cointreau© - 100 g
- Tea brewed Darjeeling - 50 g
- Gelatine (sheet) - 10 g
- Citrus Fruit supreme - 90 g
- Grapefruit - 30 g
- Orange - 40 g
- Lime - 20 g
Plunge the gelatine in cold water. Heat 1/3 of the puree, and dissolve the gelatine and the sugar in it. Add the rest of the puree and the cooled tea infusion. Incorporate the sliced fruit into your gelée at 20°C maximum. Fill your glasses with the almostthickened gelée.
In this step
Frozen fruit purées -
Crème de faisselle with mandarin
Ingredients
- Faisselle de fromage blanc - 160 g
- Whipped cream - 60 g
- Gelatine (sheet) - 3 g
- semi-candied orange - 20 g
Plunge the gelatine in cold water. Whip the cream and add the mandarin. Melt the gelatine in the microwave and pour it into the fromage blanc, then add the whipped cream. Mix. Fill the tops of your glasses. Place in the refrigerator. Garnish with streusel and crystallized sugar.
