640 g eggs
690 g almond paste (50% almond content)
200 g warm melted butter
120 g flour
4 g baking powder
Step
Heat the almond paste in the microwave until soft. Place into
a mixing bowl and beat; adding the eggs slowly until light and
fluffy. Fold in the sifted dry ngredients and add the hot butter.
Spread on Flexipan® of 60 x 40 x 1 cm and bake at 180°C for
approx. 25 minutes.
2. ORANGE COMPOTE
Ingredients
20 g butter
2 oranges (approx. 600 g)
10 g cornflour
20 g Cointreau® 60%.
15 g brown sugar
50 g sugar
25 g water
25 g glucose
Step
Cook the oranges in water for about an hour until soft. Allow
to cool and slice. In a pot, cook the oranges with the butter,
sugar, brown sugar and glucose. At the end of the cooking add
the cornflour mixed with Cointreau® and water to thicken the
compote. Cool down and chop the compote.
3. WHITE CHOCOLATE LEMON CREAM
Ingredients
250 g milk
1 lemon zest
1 orange zest
15 g glucose
20 g gelatin leaves
425 g white chocolate
500 g whipped cream
25 g Cointreau® 60%
Step
Soften the gelatin in cold water. Bring to the boil the milk, add
the glucose and the zests and allow to infuse. Strain and add
the drained softened gelatin. Pour over the chocolate and make
a ganache. Fold through the whipped cream.
4. BLOOD ORANGE COULIS
Ingredients
250 g blood orange purée
35 g sugar
5 g gelatin leaves
Step
Softened the gelatin in cold water. Heat 1/3 of the purée and
add the strained gelatin to dissolve in the purée. Add to the
rest of the cold purée. Set aside for the assembly.
5. ORANGE ALMOND DACQUOISE
Ingredients
320 g ground almonds
320 g icing sugar
65 g flour
400 g egg whites
170 g sugar
2 orange zests
Step
Sift the ground almonds, flour and icing sugar together. Add the
orange zests. Whisk the egg whites to form a meringue, adding
the sugar little by little then fold in the sifted dry ingredients.
Spread on Flexipan® 60 x 40 x 1 cm and bake at 180°C for
approx. 15 minutes.
6. BLOOD ORANGE MOUSSE
Ingredients
750 g blood orange purée
40 g gelatin leaves
300 g Italian meringue
900 g whipped cream
30 g Cointreau® 60%
Step
Soften the gelatin in cold water. Heat 1/3 of the purée and add
the drained gelatin to dissolve in the heated purée. Add the rest
of the cold purée. Cool down and incorporate the meringue and
whipped cream. Fold through the Cointreau®.
7. ASSEMBLY
Ingredients
No ingredients.
Step
Place the frame on a paper sheet and tray of 60 x 40 x 4,5
cm high. Place the baked pain de Gênes into the frame, then,
spread a thin layer of orange compote. Add a layer of white
chocolate lemon cream and distribute the strained Griottines®
Cointreau® into the cream. Cover the Griottines® Cointreau®
with the remaining white chocolate lemon cream. Place in the
freezer to set. Pour the blood orange coulis to cover the cream
and place once more in the freezer to set.
Add a layer of blood orange mousse then the sheet of orange
almond dacquoise. Finish with a last coat of blood orange
mousse. Set aside some left over mousse to smooth the top
after setting.
8. DECORATION
Ingredients
No ingredients.
Step
Spray with cocoa butter and white chocolate tinted pink with
food coloring, add silver pearls, Griottines® Cointreau® and
white chocolate curls.
