Verrine capucine

Pastry recipe
Antony Fernandez

Antony Fernandez

Pastry Chef
Executive Pastry Chef at The Ritz-Carlton Hotel, Manama, Bahrein
  1. Esperanto biscuit

    Ingredients

    • Almond powder - 200g
    • Sugar - 200g
    • Egg - 3
    • Pistachio paste - 10g
    • Melted butter - 120g
    • green coloring - As required

    Melt the butter and cool.
    Mix the ground almonds, sugar and eggs, add the cooled butter and finish with pistachio paste and a pinch of green colouring.
    Bake at 180 °C.    
     

  2. Raspberry compote

    Ingredients

    • Frozen fruits IQF : Williamette raspberry - 180g
    • Sugar - 90g

    Bring to the boil and cook over low heat for 10 minutes.

    In this step

    IQF_FramboisesWilliamette-RVB-150dpi-697X697
    Frozen whole fruit and pieces IQF
  3. Litchi cream

    Ingredients

    • Frozen fruit purée, sugar added : Lychee - 200g
    • Sugar - 80g
    • Gelatin - 6g
    • Whipped cream - 300g

    Heat half the puree with the sugar until dissolved.
    Melt the bloomed gelatine in the hot puree.
    Mix with the remaining puree.
    Fold in the whipped cream.
     

    In this step

  4. Rose gelee

    Ingredients

    • Water - 25g
    • Rose water - 2
    • neutral glaze - 70g
  5. Pistachio syrup

    Ingredients

    • Water - 51g
    • Sugar - 65g
    • Pistachio paste - 20g

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