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Light vanilla cream
• 120 g egg yolks
• 175 g sugar
• 80 g custard powder
• 500 g milk
• 500 g cream
• 2 vanilla pods, split
• 2 g de gélatine leaves
• 50 g butter
• 250 g whipped cream
Combine the yolks, the sugar and the custard powder. Bring the milk and the cream to the boil and infuse the vanilla seeds in this mixture. Pour half of this over the firstmixture and bring it to the boil. add the butter to the warm creamand let it cool by processing it in the mixter. Slowly fold in the whipped cream.
Caramelized pine nuts
• 55 g sugar
•10 g water
• 150 g pine nuts
• 5 g butter
Cook the sugar and the water to 115°C. Add the pine nuts and cook in a pan until they caramelize. Fold in the butter and let it cool on a Silpat® mat.
vanilla shortbread pastry
• 120 g egg tolks• 200 g de beurre
• 180 g sugar
• 2 vanilla pods, split and scraped
• 300 g flour
• 20 g baking powder
Whisk the egg yolks, the butter, the sugar and the vanilla seeds in a mixer. Sift the flour and the baking powder and fold into the mixture. Place in the fridge. Roll out the dough to a thickness of a 3 mm and cut out, with the squares cutter ref. DEC 01102, 24 squares. Place the squares on a Silpain® mat, sprinkle the caramelized pine nuts on top of them and place in a deck oven at 180°C for 20 minutes.
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Roasted white peaches
• 4 white peaches
• SQ lemon juice
• SQ vanilla sugar
• SQ butter
Peel the white peaches and squeeze lemon juice onto each of them. Roll the peaches in the vanilla sugar. Place them in a dish, add a few cubes of butter, cover and bake in a deck oven at 200°C for 10 to 45 minutes, or until the peaches are yellowy and well browned.
Strawberry juice jellied coulis
• 500 g strawberry
• 75 g sugar
• Juice of lemon
• 10 g de gélatine leaves
Quarter the strawberries in a stainless steel bowl. Add the sugar and squeeze the juice of a lemon over the strawberries. Cover and place in a bain-marie over a low heat for two hours.Strain off the strawberry juice and add the gelatine (soaked and squeezed) to it.
Ginger tuiles
• 200 g sugar
• 50 g flour
• 7 g ground ginger
• 75 g ornage juice
• 75 g butter
Combine the sugar, the flour and the ginger. Add the orange juice then the melted butter. Pipe onto a Silpat® mat and bake in a deck oven at 180°C for 10 minutes. Cut out 24 discs using a cutter.
Ginger ice cream
• 125 g ginger
• 250 g milk
• 250 g cream
• 5 g stabilizer
• 200 sugar
• 15 g glucose
• 9 g powdered milk
• 160 g egg yolks
• 750 g cream
Peel the ginger roots and cut it into round slices. Poach the slices very quickly in boiling water. Bring the milk and 250 g cream to the boil and infuse the ginger in it. Combine stabilizer with sugar and add it to the milk/cream mixture. Add the glucose, the powdered milk and the egg yolks. Cook everything to 85°C then pour over 750 g cream. Let the mixture maturate for 12 hours then place in a ice-cream maker. Quickly mould into the Flexipan® quenelles indents and freeze.
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