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Makes 15 pieces.
Recipe Step by Step
ALMOND SHORTCRUST PASTRY
120 g Butter
2 g Fine salt
80 g Icing sugar
30 g Finely ground almonds
50 g Eggs
60 g Plain flour
180 g Plain flour
As soon as the mixture is homogeneous, add 180g of flour in one go.
Roll out the mixture between 2 plastic sheets, then cut out discs using a 4.5cm diameter cookie cutter and store in the freezer.
Bake in the oven at 320°F (155°C) for approx. 15 minutes.
IVOIRE VANILLA NAMELAKA
50 g Milk
1 g Gelatine
1 Vanilla bean «NOROHY»
95 g IVOIRE 35%
100 g Whipping cream 35%
Add the cold cream while stirring.
Pour immediately into 2.5cm diameter half-sphere silicone molds and freeze.
STRAWBERRY INSPIRATION WHIPPED GANACHE
90 g Strawberry purée
10 g Glucose syrup
10 g Acacia honey
210 g STRAWBERRY INSPIRATION
300 g Whipping cream 35%
Add the cold cream then mix again.
Store in the refrigerator and leave to set before using, ideally overnight.
Assembly and finishing
Once the almond shortcrust disks have baked and cooled, place a half-sphere of IVOIRE 35% vanilla namelaka on top of each one. Beat the whipped ganache until its texture is soft and frothy, easy to pipe.
Using a piping bag fitted with a fluted nozzle, decorate each half-sphere with some pretty piping. Store in the refrigerator for 3 hours before serving.