JASMIN EXOTIC
Pastry recipe-
Parmesan sablé
Ingredients
- Butter - 635g
- Icing sugar - 225g
- Vanilla pods - 1 pce
- Egg yolk - 112g
- Flour T45 - 750g
- Parmesan - 75g
- Fine salt - 9g
Soften the butter, add the powders, the butter, then the eggs, slowly.
Finish with the flour and parmesan cheese powder.
Bake at 165°C on black silpat for 8-10 min
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Gelatin mass
Ingredients
- Gelatine 200 bloom (powder) - 200g
- Water - 1200g
Boils water, mix well with powders.
Keep in chiller
-
Exotic cremeux
Ingredients
- Frozen fruit purée : Banana - 130g
- Frozen fruit purée 100% : Mango - 100g
- Frozen fruit purée 100% : Yellow Passion fruit - 100g
- Vanilla pods - 0,5 pce
- Icing sugar - 46g
- Corn starch - 6,5g
- Pectin NH - 4g
- Butter - 65g
- Gelatin mass - 42g
Warm up purees.
Mix all the powders together, then cooks with purees.
Add the melted gelatin and then the butter.
Blend well and Poor in mini-half dome silicone moulds.
In this step
-
Jasmin tea whipped ganache
Ingredients
- UHT cream 35% fat - 250g
- Jasmine tea - 15g
- Vanilla pods - 0,5 pce
- White chocolate - 90g
- Gelatin mass - 23g
Boil the cream, add tea, infused 12 min; pour on the chocolate.
Then, add the liquid mass gelatin.
Let set in chiller and use after minimum 3 hours.
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Exotic jam
Ingredients
- Frozen fruit purée 100% : Yellow Passion fruit - 275g
- Frozen fruit purée 100% : Mango - 100g
- Frozen fruit purée 100% : Pineapple - 175g
- Sugar - 80g
- Pectin NH - 10g
Combine sugar with pectin and pour over the purees.
Boil and Keep in the chiller.
Blend well before using
In this step
Frozen fruit puréesFrozen fruit puréesAssembly and finishing