Original creation by
Jean-Michel PERRUCHON,
Meilleur Ouvrier de France Pâtissier
Ecole Bellouet Conseil, Paris, France
CCC* DESSERT GLASS
Chef :
Brand
Quantity :
Recipe for approximately 6 glasses of 16 cl
1. BANANA COMPOTE
Ingredients
165 g fresh bananas, sliced
15 g passion-fruit juice, without seeds
60 g castor sugar
1 gelatine leave 200 blooms (2 g)
Step
* CCC : Chocolate, Coffee, Cognac
Mix the fresh bananas with the passion-fruit juice and the
castor sugar. Boil in a saucepan, add gelatin leave which have
already softened in cold water. Set aside for the assembly.
2. ALMOND CRUMBLE WITH CHOCOLATE
Ingredients
30 g brown sugar
30 g almond powder
30 g flour
30 g butter
25 g 36% milk couverture chocolate
Step
Mix by hand all ingredients until a crumble texture is formed.
Distribute the crumble onto a cooking sheet and cook in a fan
forced oven at 170°C for approximately 12 minutes. Right out of
the oven, leave to cool, separate into regularly sliced, then add
the melted chocolate. Set aside for the assembly
3. COFFEE AND COGNAC JELLY
Ingredients
75 g water
65 g castor sugar
1 spoon (coffee) of soluble coffee (2 g)
2 gelatine leaves 200 blooms (4 g)
15 g Rémy Martin® VSOP 40% vol.
Step
Boil together the water, sugar and soluble coffee. Add gelatin
leaves which have already softened in cold water, finally the
Rémy Martin® VSOP. Leave to cool and set aside for the
assembly.
4. COFFEE AND COGNAC CREAM
Ingredients
100 g milk
50 g single cream
15 g castor sugar
1 egg yolk (20 g)
1 spoon (coffee) of soluble coffee (2 g)
2 gelatine leaves 200 blooms (4 g)
20 g Rémy Martin® VSOP 40% vol.
140 g whipped cream
20 g soaked raisins in Rémy Martin® VSOP
Step
In a saucepan, bring the milk, single cream and caster sugar to
the boil. Then add egg yolk, whisk and incorporate the soluble
coffee and gelatin leaves which have already softened in cold
water. Place in fridge to cool, BUT before the total gelled
consistency, add Rémy Martin® VSOP, whipped cream and
soaked raisins. Use immediately in the assembly
5. DECORATION CRUMBLE
Ingredients
15 g brown sugar
15 g castor sugar
30 g almond powder
30 g flour
30 g butter
15 g chopped white almonds
15 g chopped white hazelnuts
15 g chopped walnut kernels
10 g chopped green pistachios
Step
Mix by hand all ingredients together until a crumble texture is
formed. Distribute the crumble onto a baking sheet and cook in
a fan forced oven at 170°C for approximately 12 minutes. Leave
to cool for the decoration of the glasses.
6. ASSEMBLY AND DECORATION
Ingredients
No ingredients.
Step
Using a piping bag, fill each glass with approximately 30 g of
banana compote and allow to set in the refrigerator. Next,
distribute 20 g of crumble into each glass and allow to set in the
refrigerator. Cover with 30 g of coffee-cognac cream allowing
to set once more in the refrigerator. Pour approximately
20 g of coffee-cognac jelly and once more allow to set in the
refrigerator. Pipe again 30 g of coffee-cognac cream and finish
with the decoration crumble.
Successful great glasses are linked to right gelled consistency
of each layer to obtain a beautiful visual assembly
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