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Makes 5 plated desserts.
Recipe Step by Step
ORIADO AND MADAGASCAN VANILLA CRÉMEUX
250g Basic Crème Anglaise
2 Madagascan vanilla beans
105g ORIADO 60%
363g Total
Leave it in the refrigerator for at least 24 hours.
MADAGASCAN VANILLA AND JASMINE MOUSSE
250g Heavy cream 36%
2g Madagascan vanilla extract
12g Brown sugar
1g Pectin X58
31g Egg yolks
3 Jasmine flavor drops
296g Total
At 115°F (30°C), add the mixture of sugar and pectin.
At 140°F (60°C), add the egg yolks and the remaining cream.
Mix with a stand mixer, then set aside in the refrigerator for 24 hours until you are ready to use it.
LEMON AND JASMINE JELLY
250g Lemon juice
1.5g Agar Agar
12g Sugar
4g Pectin NH
2 Jasmine flavor drops
267.5g Total
At 140°F (60°C), add the dry ingredients.
Once the mixture has reached 195°F (90°C), add the jasmine flavoring.
Stop, then store in the refrigerator.
LEMON ZEST-FLAVORED SUGAR
1 Lemon zest
10g Sugar
Set the sugar aside then, once it is dry, use it immediately.
Tip: To give your sugar an attractive yellow color, it need to be prepared fresh every day.
CORN AND VANILLA SHORTBREAD (GLUTEN-FREE)
250g Cornstarch
150g Butter
100g Confectioner’s sugar
10g Madagascan vanilla extract
20g Almond flour (made with whole almonds)
50g Eggs
2g Fleur de sel
582g Total
Freeze, then cut into rings.
Bake at 320°F (160°C) for 14 minutes.
Assembly and finishing
Use a piping bag to arrange a ring of ORIADO vanilla crémeux between 2 rings of shortcrust pastry.
Pipe on some droplets of vanilla and jasmine mousse, then put some lemon jelly cubes in place.
Arrange the chocolate decorations and finish off by sprinkling on the lemon sugar.