Blood orange verrine

Pastry recipe
Jean-Christophe Duc

Jean-Christophe Duc

Pastry Chef, Technical adviser Les vergers Boiron
Jean-Christophe Duc is a Compagnon du Tour de France and has a European Master’s degree in pastry making. He is a native of the French region of the Bresse in Burgundy and lived his youth between t...
  1. Orange panna cotta cream

    Ingredients

    • Frozen fruit purée 100% : PGI Sicilian blood orange - 340g
    • Cream 30% fat - 610g
    • Pectin 325 NH 95 - 14g
    • Sugar - 10g
    • Cardamom - 3g
    • White chocolate - 120g

    Heat the purée with the spice. At 40°C, pour the sugar-pectine mixture and bring to the boil. Pour it over the chocolate, blend and add the purée. Pour into verrines.

    In this step

  2. Blood orange jelly

    Ingredients

    • Frozen fruit purée 100% : PGI Sicilian blood orange - 850g
    • Sugar - 125g
    • Tonka (beans) - 3g
    • Pectin 325 NH 95 - 14g

    Heat the purée with the spice. Pour the sugar and pectine and bring to the boil. Pour into silicone shapes. Set aside in the fridge.

    In this step

  3. Blood orange crémeux

    Ingredients

    • Frozen fruit purée 100% : PGI Sicilian blood orange - 600g
    • Sugar - 60g
    • Pectin 325 NH 95 - 15g
    • Locust bean gum - 6g
    • Butter - 150g

    Heat the purée. Mix the sugar with the pectine and locust bean gum. Add it to the purée. Bring to the boil. Set aside and let it cool down to 35°C max. Add the soften butter and blend until smooth. Keep in a pastry bag.

    In this step

  4. Thyme crumble

    Ingredients

    • Sugar - 100g
    • Butter - 100g
    • Flour - 100g
    • Almond powder - 100g
    • Olive oil - 30g
    • Thyme - 5g

    Knead all the ingredients together, except the oil. Add the oil. Spread evenly onto a Silpat and bake at 170°C for 10-15 min. Break into pieces and add on top of the panna cotta.

  5. Assembly

    Pipe the crémeux over the crumble in a glass. Cut the jelly into cubes. Put them into the crémeux alterning with some crumble. Garnish with some fresh fruits and a sprig of thyme.

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