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Makes 48 desserts
Recipe Step by Step
Whipped Strawberry Or Passion Fruit Inspiration Ganache
115g Strawberry pulp
12g inverted sugar
270g INSPIRATION FRAISE
390g uht cream 35%
Inspiration Almond Jelly
625g whole milk
40g caster sugar
4g pectin X58
230g INSPIRATION AMANDE
2.5g pectin nh
130g strawberry pulp
255g ABSOLU CRISTAL NAPPAGE NEUTRE
Almond Shortcrust Pastry
225g Strong white bread flour
115g Dry butter 84%
85g icing sugar
25g powdered almonds
45g whole eggs
Almond Sponge Biscuit
135g PATE D'AMANDE PROVENCE 70% 4KG
45g Whole UHT milk
10g Strong white bread flour
160g Egg whites
Assembly and finishing
Prepare the whipped ganache and jellies.
Pour the Almond Inspiration jelly into a 1cm thick frame. Place in the refrigerator. Cut out 3 x 4cm triangles. Set aside.
Make the shortcrust and spread it out to a thickness of 2mm. Freeze. Cut out isosceles triangle shapes with a 4cm base and 5cm sides.
Bake and put to one side.
Bake the sponge then store it in the freezer to make it easier to turn out.
Make a template in the shape of an isosceles triangle with a 4cm base and 5cm sides. Use a small pastry spatula to spread the fruit jelly on to
the plate until you have 3 triangles (see photo). Place a triangle of Almond Inspiration jelly onto the fruit jelly triangles.
Whip up the whipped ganache, then use a piping bag with a V cut 25mm nozzle to pipe a teardrop shape onto the shortcrust pastry triangles.
Place 2 triangles on the plate. Put a few SOSA caramelized Cantonese almonds in place.
Finish off with the biscuit pieces and top with a piece of opaline.