170 g eggs
105 g almond powder
105 g icing sugar
140 g egg whites
35 g sugar
70 g flour T55
35 g butter
Step
Using a flat beater, beat the eggs, almond powder and icing
sugar. Beat the egg whites adding sugar until soft peaks forms.
Sift the flour and melt the butter. Mix a bit of whisked whites
with the first mixture, then add flour, remaining egg whites
and the melted butter (previously mixed with a small part of
the mixture eggs-almond powder). Spread over a baking tray
(550/600 g). Bake in a convection oven at 210/220°C (closed
key).
2. JACOBERT® RASPBERRY BRANDY SYRUP
Ingredients
80 g water
40 g raspberry puree (Ravifruit)
40 g Jacobert® Raspberry Brandy 45% vol.
80 g syrup 30°C
Step
Mix all ingredients.
3. RASPBERRY CONFIT
Ingredients
150 g raspberry puree (Ravifruit)
150 g raspberries breakings
46 g atomized glucose
46 g sugar
5 g pectin NH
10 g lemon puree
5 g Jacobert® Raspberry Brandy 45% vol.
Step
Warm the puree and the rasberries breakings. At 40°C, incorporate
the atomised glucose and whisk. At 50°C, add the mixture sugarpectin continuing to whisk. Boil for 1 minute. Off the heat, add the
lemon juice. Cool down to 4°C. Mix before use.
4. RASPBERRY CREAM
Ingredients
715 g raspberry puree (Ravifruit)
105 g egg yolks
105 g sugar
165 g butter
16 g pectin NH
6 g stabilizer 64G
Step
Heat the puree to 40°C, then add sugar, pectin and stabilizer.
Bring to a boil the add egg yolks and blend. Cool down to 35°C
then incorporate softened butter while continuously mixing.
5. SUDACHI MOUSSE
Ingredients
770 g Sudachi puree 10% (Ravifruit)
38 g gelatine powder 200 blooms
650 g Italian meringue
960 g whipping cream
Step
Place the gelatine powder in Sudachi juice. Whip the cream until
fluffy. Melt the gelatine, then cool mixture until an early gelation.
Add Italian meringue, then whipping cream. Pour immediately
6. ITALIAN MERINGUE
Ingredients
230 g egg whites
380 g sugar
100 g water
Step
Bring the water and sugar to 121°C and add to whipped egg whites
at medium speed until reaching the temperature of 20°C and use.
7. BRETON GALETTE DOUGH (MIKADO)
Ingredients
500 g flour T65
375 g butter
12 g salt
235 g sugar
235 g almond powder
2,5 g vanilla powder
100 g eggs
Step
Roll out the dough to 3 mm thick. Bake to 150°C for 10 minutes.
Cut then finish cooking for 12 minutes.
8. SUDACHI ICING
Ingredients
177 g Sudachi puree 10% (Ravifruit)
710 g water
230 g glucose
355 g sugar
16 g pectin NH
9 g stabilising agent
0,5 g shimmering silver powder (PCB)
0,05 g fat-soluble pistachio green food colouring
0,07 g fat-soluble lemon yellow food colouring
Step
Heat to 50°C water, puree and glucose. While whisking, add
the mixture sugar-pectin. Bring to a boil for a minute. Leave to
cool for at least 4 hours in a refrigerator. Reheat, mix and use
to 37/40°C.
