Original creation by
Manuel BOUILLET,
Consultant Pastry Chef,
Twin’s Creative Lab, Taïwan
Margarita Cointreau
Chef :
Brand
Quantity :
Recipe for 12 pieces
1. MARGARITA CALAMANSI JELLY
Ingredients
333 g of calamansi puree
51 g of mandarin puree
24 g of sugar
72 g of gelatin mass x6
82 g of Cointreau® 40% vol.
Step
Dissolve the sugar in the purees. Mix the gelatin mass with
¼ of the purees. Add to the cold purees, then finish with the
Cointreau®. Cast into a ½ frame.
2. LIME JOCONDE SPONGE
Ingredients
114 g of whole eggs
16 g of sugar (1)
3,2 g of lime zests
67 g of egg whites
79 g of sugar (2)
79 g of almond powder
25 g of flour T55
1,3 g of corn starch
15 g of butter
Step
Whip the whole eggs with sugar and lime zests. Whisk the egg
whites, then add the sugar gradually. Combine those 2 masses.
Add the powders. Finish with the butter. Bake at 170°C for
12/13 minutes.
3. MARGARITA JELLY
Ingredients
25 g of lime juice
10 g of sugar
40 g of gelatin mass x6
58 g of mineral water
67 g of Cointreau® 40% vol.
Step
Dissolve the gelatin mass and sugar in lime juice. Combine
together water and Cointreau®. Assembly those two
preparations. Cast into a square frame and let set in the fridge.
4. COINTREAU® MARGARITA CHANTILLY
Ingredients
140 g of heavy cream (1)
2,2 g of lime zests
18 g of sugar
18 g of gelatin mass x6
111 g of mascarpone
21 g of heavy cream (2)
80 g of Cointreau® 40% vol
Step
Infuser the heavy cream (1) with the lime zests for 15 minutes.
Strain and adjust to the original weight of the cream. Dissolve
the sugar and the gelatin mass. Pour over the mascarpone, then
mix well. Add the heavy cream (2) and the Cointreau®, then
blend again. Chill and whisk.
5. SHORTBREAD
Ingredients
114 g of butter
57 g of icing sugar
2 g of salt flower
57 g of almond powder
48 g of whole eggs
223 g of flour T55
Step
Combine soft butter with the sugars and salt flower. Add the
almond powder, then half of the flour. Add the eggs, then the
remaining flour. Spread at 3 mm. Cut into 13 x 3 cm rectangles.
Bake on a Silpain® at 150°C for 14 or 15 minutes.
6. ASSEMBLY
Ingredients
No ingredients.
Step
Cast the Cointreau® Calamansi jelly into a frame.
Let set in the fridge.
Place the baked lime joconde sponge on top of the jelly, then
freeze.
Cut the inserts at 12 x 2.5 cm.
Place in the baked shortbread.
Whisk the Cointreau® Margarita Chantilly, then pipe waves on
top of the inserts.
Place some white chocolate rectangles (11.5 x 5 cm) with some
salt crystals.
Decorate with a slice of lime on the side.
Pour your usual recipe of Cointreau® Margarita in the cup, then
place the Caketail on the glass edge (the edge can be covered
beforehand with glucose to ensure the placement).
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