Sunshine
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Moulds used: Flexipat® Ref. FT 01010 |
Recipe for serves approx. 60. Recipe from the book " Choosing Flexipan®, 90 recipes for the artisan" Edtions Jerôme Villette |
| Crème brûlée • 300 ml milk • 700 g cream • 280 g yolks • 200 g sugar • Peel of 1 lemon • Peel of 1 orange Boil the milk and the cream with the lemon and orange peels. Whisk the eggs with the sugar until white. Once boiled, pour onto the egg/sugar mixture then strain through a Chinese strainer with a very thin mesh. Pour onto a Flexipat® close to the oven (to prevent spills). Bake at 100°C for 35 to 40 min in a ventilated oven. Freeze immediately. Sun fruit gell • 300 g banana purée + 300 g mango purée + 400 g Passion fruit purée • 28 g gelatine • 250 g sugar Heat the purées and sugar to 50°C. Add the gelatine, pre-hydrated in cold water then drained. Pour onto the Flexipat® and freeze. Joconde sponge (for two trays) • 300 g sugar • 300 g ground almonds • 450 g eggs • 90 g all-purpose flour • 60 g melted butter • 60 g sugar • 240 g egg whites Beat the eggs and sugar as you would for a sponge cake. Incorporate the flour and the sifted ground almonds during the initial mix. Pour the melted, thinned-down butter into the mix. Beat the egg whites with the sugar until they form soft peaks. Combine the two mixtures. Pour into a Flexipat® and spread out using a bent spatula. Bake at 210°C in a ventilated oven for 10 min. Unmould while hot. |
Orange crisp
• 250 g icing sugar Cream the butter, add the icing sugar then the crushed almonds. Next add the orange juice, the peel and the flour. Spread the mix onto the Flexipat® using a spatula. Bake at 175°C in a ventilated oven for around 20 min. The crisp should be an orange caramel colour. Leave to cool on the Flexipat®. Break the crisp into small pieces. When lukewarm, coat with a mixture comprising 30 g cocoa butter and 30 g cocoa paste to preserve the crispiness. Leave to cool before using. Vanilla bavarois • 1000 ml milk • 240 g egg yolks • 260 g sugar • 30 g gelatine • 1000 g whipped cream • 2 vanilla pods Make a thin custard from the milk, vanilla egg yolks and sugar. Cook this to 85°C and strain through a Chinese strainer with a very thin mesh. Add the softened gelatine and cool. Combine the soft whipped cream with the thinned-down mixture. |
Assembly
In a stainless steel frame, place a piece of stenciled (with icing paste) Joconde sponge, then spread on a thin layer of vanilla bavarois. Arrange pieces of broken orange crisp on top. Next add the crème brûlée and remove the Flexipat®, cover with another layer of bavarois, followed by a second layer of biscuit Joconde and a third layer of bavarois. Place the frozen sun fruit square on top and smooth a final layer of bavarois into the frame. Finish with the orange crisp.
Finish
Spray on a chocolate and cocoa mixture to get a velvet aspect. Cut the dessert while semi-frozen (-10°C -12°C). Add a decoration of chocolate and citrus chips.