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Summer delight

by Stéphane Glacier

 

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Moulds used:
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Flexipat®

Ref. FT 01010

 

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Stainless steel frame 

 

For 1 frame of 60 x 40 cm and 4.5 cm height

 

Almond-pistachio light sponge

• 300 g icing sugar
• 200 g almond powder
• 100 g pistachio powder
• 160 g egg yolks
• 260 g eggs
• 250 g flour
• 460 g egg whites
• 200 g sugar
• 60 g pistachio paste

Mix the almond powder, the icing sugar, the eggs and the egg yolks.
Incorporate the flour then the egg whites whipped with the sugar.
Pipe on a Flexipat® sheet.
Bake at 180 °C for about 10 minutes.

Punch kirsch

• 300 g water
• 250 g sugar
• 50 g kirsch

Boil the sugar with the water
Let it cool down and add the kirsch.


Vanilla bavarian cream


• 750 g milk
• 180 g egg yolks
• 190 g sugar
• 2  vanilla beans
• 20 g zestes de citron
• 22 g gelatine (11 sheets)
• 750 g whipped cream


Make an Anglaise with the milk, the vanilla, egg yolks and sugar.
Cook at 85 °C.
Add the melted gelatine.
Cool down and incorporate the smooth whipped cream.

  Strawberry jelly coulis

• 1 kg frozen strawberry purée
• 200 g sugar
• 20 g gélatine (10 feuilles)

Mix the sugar with the purée.
Incorporate the melted gelatine and then pour the coulis on a Flexipat® sheet.
Place in the freezer.


Raspberry jelly coulis

• 1 kg purée de framboise
• 200 g sucre
• 20 g gélatine (10 feuilles)


• 1 kg frozen raspberry purée
• 200 g sugar
• 20 g gelatine (10 sheets)

Mix the sugar with the purée.
Incorporate the melted gelatine and then pour the coulis on a Flexipat® sheet.
Place in the freezer.

 

 

Assembly in frame


In a frame fit to the Flexipat® size, place a first pistachio sponge sheet and soak it in with the kirsch punch.

Spread half of the vanilla bavarian cream as regular as possible.

Unmould the jellified raspberry coulis and place it inside the frame.
Spread a layer 2-3 cm thick of vanilla bavarian cream, then place the second pistachio sponge sheet. Soak it with the rest of the kirsch punch.

Spread again a layer 1/2 cm thick vanilla bavarian cream and place the jellified strawberry coulis.

Smooth out with Bavarian cream.
Freeze.
Unframe.

 

Finishing

 
Sprinkle lightly with cacao powder and glaze with neutral glazing. Cut your entremets.

 

 

Decoration

 

Decorate with fruits.