“les amants aimants” red pepper raspberry, vanilla mascarpone cream
Pastry recipe
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Red pepper raspberry jelly
Ingredients
- Frozen vegetable purée 100% : Red pepper - 165 g
- Frozen fruit purée 100% : Raspberry - 165 g
- Sugar - 30 g
- Gelatine (sheet) - 2
Mix the two purees with the sugar and leave to defrost overnight in the fridge. The following day, heat a small amount of this mixture to 45°C, add the drained .
gelatine that has been pre-softened in cold water. Pour through a conical sieve, cover with plastic film and leave to cool.
In this step
Frozen fruit purées -
Sponge interior
Ingredients
- Icing sugar - 95 g
- Almond powder - 85 g
- Flour - 55 g
- Egg - 140 g
- Emulsifier - 3 g
- Egg white - 180 g
- Sugar - 85 g
Sieve together the icing sugar, ground almonds and flour. Whisk together with the eggs and emulsifier with a beater. In another blender bowl whisk the egg whites, adding the sugar little by little while whisking.
Mix the two mixtures together, spread on a 60cm x 40cm sheet and cook in a fan oven at 225°C, vent closed.
Place on a rack and leave overnight in the fridge. Cut into the same diameter as your verrines.
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Raspberry jelly
Ingredients
- Frozen fruit purée 100% : Raspberry - 200 g
- Frozen fruits IQF : Williamette raspberry - QS
- Sugar - 40 g
- Gelatine (sheet) - 2.5 g
Mix the raspberry puree with the sugar until it is completely dissolved. Heat a small amount of this mixture to 45°C, add the drained gelatine that has been pre-softened in cold water. Pour through a conical sieve, cover with plastic film and leave to cool.
In this step
Frozen fruit purées
Frozen whole fruit and pieces IQF -
Light mascarpone cream
Ingredients
- Mascarpone - 200 g
- Single cream 35 % - 400 g
- Egg yolk - 80 g
- Icing sugar - 100 g
- Vanilla pods - 1
Dilute the mascarpone cream with the single cream.
Add the egg yolks, the scraped vanilla pod and the icing sugar. Leave to infuse overnight in the fridge. The following day, pass through a conical sieve and whisk this mixture until it reaches the soft, fluffy texture of Chantilly cream.
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Assembling and presentation
Fill the verrines 2/3 full with the red pepper and raspberry jelly, place a sponge disc on top to let it soak. Leave the jelly to set in the fridge, place a few
frozen raspberries on top and top up to the top of the fruit with the raspberry jelly. Leave to set in the freezer then pipe on top an attractive ball of vanilla
mascarpone. Decorate with fresh raspberries and edible snowflakes.
