Orange shotglass
Pastry recipe
-
Catalan cream
Ingredients
- Frozen fruit purée 100% : Blood orange - 100 g
- Cream 35% fat - 150g
- Sugar - 75g
- Egg - 75g
- Egg yolk - 50g
- Vanilla
- Cinnamon
Heat the puree and cream with the spices, infuse for 10 minutes.
Mix the eggs and sugar mixture with the liquid and heat to 80 °C.
Pour into the shot glasses up to 1/3 up and bake at 120 °C for 30 min in a water bath.
Keep in the refrigerator.
In this step
Frozen fruit purées -
Blood orange jelly
Ingredients
- Frozen fruit purée 100% : Blood orange - 380 g
- Sugar - 130g
- yellow pectin - 5g
- Glucose - 20g
- Tartaric acid - 5g
Warm the puree to 40 °C, melt the glucose in the puree.
Pour the sugar-pectin mixture, bring to the boil, remove from the heat and add the acid.
Leave to cool and pour over the Catalan cream up to 2/3 up.
In this step
Frozen fruit purées -
Blood orange jelly (gellan variant)
Ingredients
- Frozen fruit purée 100% : Blood orange - 300 g
- Sugar - 30g
- Gellan - 3g
Warm the puree.
At 40 °C pour the sugar-gellan mixture and bring to the boil.
Before complete cooling, pour over the Catalan cream.
NB: This mass is quite firm.
Keep in the refrigerator.
In this step
Frozen fruit purées -
Orange cream
Ingredients
- Frozen fruit purée 100% : Blood orange - 100 g
- Butter - 180g
- Egg - 50g
- Egg yolk - 75g
- Sugar - 120g
- Single cream 35 % - 150g
Heat the puree, butter, part of the sugar to 40°C.
Mix the eggs with the remaining sugar.
Stir and thicken without boiling.
Set aside and mix it cold with the single cream.
Fill a siphon and put under pressure.
Before serving the shot glass, add the cream over the jelly.
In this step
Frozen fruit purées -
Assembly
1- Catalan cream
2- Blood orange jelly
3- Orange cream
