150 g whole eggs
60 g egg yolks
180 g caster sugar
160 g egg whites
80 g caster sugar
200 g almond powder
50 g T55 flour
3 lime zest
120 g unsalted butter, melted
Total weight: 1 000 g
Step
In a beater with a whisk, blanch the whole eggs with egg
yolks and caster sugar. In the same time, whisk the egg whites
with caster sugar. Mix the two together, then incorporate the
almond powder and the flour then add the melted butter and
the lime zest. Spread in a stainless steel frame 35.5 cm x 28 cm.
Bake in a fan oven at 170°C for 14 minutes. Take out from the
oven and put on a wire rack without removing the frame.
2. EXOTIC CREAM & GRIOTTINES® COINTREAU®
Ingredients
700 g mango puree
200 g banane puree
100 g passion puree
140 g caster sugar
20 g cornflour
8 g pectine x 58
160 g unsalted butter
112 g gelatine mass
(16 g gelatine powder 200 blooms and 96 g water)
350 g Griottines® Cointreau®
Total weight: 1 790 g
Step
In a pan, warm the fruit purees, then add slowly the sugar mix
with the cornflour and pectin x58. Give a boiled then mix with
the butter and gelatine mass. Leave it too cool down and poor on
the lime almond sponge. Spread the Griottines® Cointreau® and
blast freeze.
3. CREAM COCO COINTREAU®
Ingredients
350 g coco puree
75 g egg yolks
60 g caster sugar
25 g custard powder
15 g unsalted butter
28 g gelatine mass
(4 g gelatine powder 200 blooms and 24 g water)
55 g Cointreau® 60% vol.
160 g whipped cream
Total weight: 768 g
Step
Make a pastry cream with coco puree, egg yolks, caster sugar and
custard powder, then add the butter. Cool down on a stainless
steel tray and cling film on contact. When cold, smooth the cream
with a whisk and add the melted gelatine mass, the Cointreau®
and the whipped cream. Poor on the top of the exotic cream and
blast freeze.
4. WHITE CHOCOLATE WHIPPED CREAM
Ingredients
650 g whipping cream
14 g gelatine mass
(2 g gelatine powder 200 blooms and 12 g water)
325 g white chocolate (zephyr)
Total weight: 989 g
Step
In a pan, warm the cream and add the melted gelatine mass. Poor
in two time on the white chocolate, blitz all and cool down to 4°C.
The day after, whisk in the beater with a whisk, use straight away.
5. ASSEMBLY AND FINISHING
Ingredients
No ingredients.
Step
Remove out stainless frame. Pipe with a No 10 nozzle the white
chocolate whipped cream in serpentine. Put on top a plastic
sheet and press slightly then blast freeze.
Remove the plastic sheet and spray with a warm neutral glaze
on top. In the little whole, fill with an orange glaze.
Cut the frame in 4 cakes for 6 persons. Decorate with orange
segments, Griottines® Cointreau® and coco shavings.
THE INDIVIDUALS
Recipe for a frame 35.5 cm x 28 cm x 4 cm height, will give
27 individual portions of 11 cm length x 3 cm wide.
Make same decoration as the large cake.
