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Alizé

by Ollivier Christien

    
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Moulds used:


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Flexipat® Ref. FT 01010

 

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Stainless steel frame

  

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  For a 600 x 400 mm frame

   

 

1- Almond dacquoise


• 540 g almond powder
• 600 g icing sugar
• 200 g caster sugar
• 600 g egg whites
• 40 g flour T 45

Sieve together the almond powder, the icing sugar and the flour. Whip the egg whites and the sugar together. Work the dry mix into the egg whites and fold in together gently. Spread in a Flexipat® mat ref FT 01010 and cook at 180°C for 20 minutes. Cast in a stainless steel frame sized 600 x 400 mm..

 

 

3- Caribbean mousse

• 500 g Boiron Caribbean Cocktail with Rum Puree
• 12 g gelatine leaves
• 220 g Italian meringue
• 450 g heavy cream, whipped

Plunge the gelatine in cold water.
Prepare the Italian meringue, heat 1/3 of the fruit puree and dissolve the gelatine in it.
Work the gelified fruit puree into the lukewarm meringue and add the whipped cream.
Mix delicately while adding the rest of the fruit puree.
Cast in the frame and freeze.

  2- Caramel mousse

• 170 g caster sugar
• 320 g light cream
• 420 g whole milk
• 90 g egg yolks
• 12 g gelatine leaves
• 110 g Italian meringue
• 280 g whipped cream
• 150 g Boiron nougat chips

Cook the caster sugar without water to a caramel, then stop the cooking process by adding the pre-heated cream and plunge the gelatine in cold water.
Bring the cream and the milk to a boil and pour into the caramel.
Once the mixture is even, pour it into the egg yolks and cook at 85°C.
Work in the gelatine, and chill as quickly as possible.
In the meantime, prepare the Italian meringue and the whipped cream.
Once the caramel mixture is almost stiffened, add the Italian meringue with the whipped cream, mix delicately, cast, sprinkle the nougat chips on the top and freeze.



Decoration

 

Coat with a chocolate velvet (half cocoa butter, half cocoa paste) a thin layer on surface of frame. Decorate with sliced pineapple bits and some Boiron redcurrants.