You are using an outdated browser. Please upgrade your browser to improve your experience and security.
Makes twelve 16cm desserts.
Recipe Step by Step
01
OPALYS CRISPY WHEAT FLAKE CEREAL CRISP
320 g Chopped blanched almonds
255 g CRISPY WHEAT FLAKE CEREAL
275 g OPALYS 33%
Toast the chopped almonds, mix them with the CRISPY WHEAT FLAKE CEREAL, add in the melted white chocolate and mix them all together.
02
SOFT ALMOND SPONGE
240 g Extra fine almond flour
190 g Sugar
350 g Eggs
95 g European-style butter
80 g Egg whites
50 g Sugar
In a food processor, mix together the almond flour, the larger portion of sugar and the eggs, then once aerated, incorporate the butter.
At the same time, beat the egg whites with the other portion of sugar.
Gently combine these two mixtures.
Spread into a frame and bake at 355°F (180°C) for 15-20 minutes.
At the same time, beat the egg whites with the other portion of sugar.
Gently combine these two mixtures.
Spread into a frame and bake at 355°F (180°C) for 15-20 minutes.
03
JELLIED STRAWBERRY COULIS
20 g Gelatin powder 220 Bloom
100 g Water for the gelatin
1360 g Strawberry purée
120 g Sugar
Rehydrate the gelatin.
Heat one-third of the purée and the gelatin at 120°F (50°C).
Add the sugar, then the rest of the purée.
Heat one-third of the purée and the gelatin at 120°F (50°C).
Add the sugar, then the rest of the purée.
04
CRÈME ANGLAISE
365 g Heavy cream 36%
365 g Milk
145 g Egg yolks
75 g Sugar
Bring the cream and milk to a boil and combine with the premixed egg yolk-sugar combination (without blanching).
Thicken the mixture at a temperature of 185°F (85°C), strain through muslin and
use immediately.
Thicken the mixture at a temperature of 185°F (85°C), strain through muslin and
use immediately.
05
VANILLA MOUSSE
20 g Gelatin powder 220 Bloom
100 g Water for the gelatin
875 g Crème Anglaise
6.5 g Madagascan vanilla bean
1540 g OPALYS 33%
1310 g Heavy cream 36%
Rehydrate the gelatin.
Weigh out 875g of hot crème anglaise and add in the gelatin and split and scraped vanilla pods.
Use a spatula to emulsify the melted white chocolate until a smooth, glossy, elastic texture forms.
Use an immersion mixer to perfect the emulsion, taking care not to incorporate any air bubbles. As soon as the mixture has reached 95-105°F (35-40°C), incorporate the whipped cream.
Weigh out 875g of hot crème anglaise and add in the gelatin and split and scraped vanilla pods.
Use a spatula to emulsify the melted white chocolate until a smooth, glossy, elastic texture forms.
Use an immersion mixer to perfect the emulsion, taking care not to incorporate any air bubbles. As soon as the mixture has reached 95-105°F (35-40°C), incorporate the whipped cream.
06
SPRAY-ON GLAZE
460 g ABSOLU CRISTALNEUTRAL GLAZE
46 g Mineral water
Bring the neutral ABSOLU CRISTAL NEUTRAL GLAZE to a boil in water.
Immediately apply using a spray gun at approx. 175°F (80°C).
Immediately apply using a spray gun at approx. 175°F (80°C).
Assembly and finishing
Preparation:
Make the cereal crisp and spread 70g into each 14cm-diameter ring.
Store in the refrigerator.
Make the almond sponge and weigh 80g into 14cm rings.
Make the jellied strawberry coulis and immediately pour 130g onto the sponge pieces.
Leave to set in the refrigerator for approx. 2 hours before freezing the sponges.
Assembly:
Line some 16cm rings with a “quilted frame textured sheet (13176)” cut to a height of 4cm.
Place a crisp in each ring.
Make the vanilla mousse and ensure its temperature remains around 79°F (26°C).
Immediately pour 300g into each ring.
Put the insert in place, pressing down lightly to create a rim of mousse with the strawberry coulis visible in the middle (see photo).
Freeze.
Turn out, then use a spray gun to apply a thin layer of glaze to the dessert.