Red fruit crown with candied orange cream woodruff jelly, hibiscus and kalamansi coulis and strawberry sorbet

Pastry recipe
Pierre Lingelser

Pierre Lingelser

Pastry Chef
Pastry Chef since 1996 at Hôtel Traube Tonbach and its gastronomic restaurant “Schwarzwaldstube” in Germany (3 Macaroons at Michelin Guide), he is also the author of “Feines aus meiner Patisserie“. He...
  1. Hemispheres of curd cheese and candied orange cream

    Ingredients

    • Milk - 100g
    • Caster sugar - 40g
    • orange peel (dices) - 1/2
    • Egg yolk - 40g
    • Gelatin - 7g
    • Cream cheese - 200g
    • Whipped cream - 200g
    • Caster sugar - 40g

    1-    Bring the milk, sugar and orange peel to the boil.

    2-    Soften the gelatine in cold water.

    3-    Mix the sugar and egg yolks until you obtain a slightly foamy mixture. Pour this mixture into the milk / sugar / peel mixture and cook until it coats a spoon. Melt the gelatine in this mixture and add it to the curd cheese. Leave to cool.

    4-    Add the whipped cream, pour into hemisphere moulds, freeze.

    5-    Remove from the moulds and spray with white chocolate for a satin finish.

    Keep in the refrigerator.

  2. Strawberry sorbet

    Ingredients

    • Frozen fruit purée 100%: Strawberry - 500 g
    • Frozen fruit purée 100% : Lemon - 60 g
    • Icing sugar - 80g

    1- Mix all the ingredients together.

    2- Prepare a sorbet base at 27-28% Brix, check using a refractometer.  Fill Pacojet bowls and process or churn in an ice cream maker.

    In this step

  3. Hibiscus and kalamansi coulis

    Ingredients

    • Frozen fruit purée 100% : Kalamansi - 30 g
    • Water - 100g
    • Apple juice - 500g
    • Dried hibiscus flowers - 25g
    • Grenadine syrup - 50g
    • topping neutral - 100g

    1-    Bring the apple juice, water, glaze and hibiscus leaves to the boil. Leave to infuse for 5 minutes.

    2-    Strain the cooking liquid. Add the grenadine syrup and the kalamansi juice. 

    3- Mix well and keep in the refrigerator.

    In this step

  4. Whipped cream with mascarpone

    Ingredients

    • Mascarpone - 500g
    • Caster sugar - 30g
    • Vanilla sugar - 10g
    • Whipped cream - 250g

    1-    Mix the mascarpone with the vanilla sugar and caster sugar to a obtain a smooth cream.

    2-    Add the whipped cream, beating until the mixture is firm.

    3-    Pour into a bag and refrigerate.

    4-    Whisk again each time it is needed!!!

  5. Sweet pastry

    Ingredients

    • Softened butter - 125g
    • Icing sugar - 85g
    • Salt - 1g
    • Vanilla sugar - 5g
    • Egg - 50g
    • Almond powder - 25g
    • Flour - 200g
    • Cornstarch - 15g
    • Cream powder - 15g

    1-    In the mixer, beat the butter, icing sugar, salt and vanilla sugar.

    2-    Sift the flour, starch and cream powder and fold into the butter / sugar mixture.

    3-    Add the whole egg and the ground almonds, let the pastry rest in the refrigerator for an hour.

    4-    Roll out the pastry to 2 mm and cut out crowns using a pastry cutter. Bake in a ventilated oven at 160-170°C for about 10 minutes.

    5-    Leave to cool then store in a dry place.

  6. Woodruff jelly

    Ingredients

    • Frozen fruit purée 100% : Lemon - 50 g
    • Apple juice - 200g
    • Caster sugar - 100g
    • Gellan - 5g
    • green coloring
    • Woodruff (wine) - 300g

    1-     Bring the apple juice and woodruff wine to the boil.

    2-     Mix the sugar and gellan, pour it all into the liquid, bringing it briefly to the boil, add the lemon juice.

           3- Keep in the refrigerator. Then mix in the Thermomix to the desired consistency

    In this step

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    Frozen fruit purées

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