MILLEFEUILLE SPIRIT VERRINE

Name: MILLEFEUILLE SPIRIT VERRINE
Yield: 80 people for cocktail
Ingredients: 6 g Voatsipérifery pepper; 1 000 g milk; 250 g cream (35% fat content); 20 g trimoline; 180 g caster sugar; 60 g milk powder (0% fat content); 8 g stabiliser for ice cream; 40 g egg yolks; 300 g Carma white chocolate; 65 g Cointreau® 60%; Total weight: 1 929 g; 250 g milk; 280 g asparagus purée; 60 g caster sugar; 20 g starch; 50 g egg yolks; 5 g gelatine powder; 30 g water; 1 vanilla pod; 100 g Carma white chocolate; 20 g Cointreau® 60%; Total weight: 815 g; S.Q. green asparagus tips; 150 g sugar; 200 g water; 450 g water; 40 g rice flour (or 30 g); 40 g caster sugar; 30 g Cointreau® 60%; Total weight: 560 g

Chef :

Original creation by
Emmanuel RYON
Meilleur Ouvrier de France Glacier,
World Pastry Champion,
‘Une glace à Paris’, France

Brand

Quantity :

Recipe for 80 people for cocktail

Download recipe

Ingredients

6 g Voatsipérifery pepper
1 000 g milk
250 g cream (35% fat content)
20 g trimoline
180 g caster sugar
60 g milk powder (0% fat content)
8 g stabiliser for ice cream
40 g egg yolks
300 g Carma white chocolate
65 g Cointreau® 60%
Total weight: 1 929 g

Step

In a saucepan, bring the milk, the cream, the trimoline and the
pepper to the boil. Add the mix of egg yolks, caster sugar, milk
powder and stabiliser, which you have previously blanched.
Cook to 85°C. Add the white chocolate, mix and cool quickly
to 4°C. Add the Cointreau®. Leave to set for at least 4 hours in
a fridge. Strain, mix and churn.

Ingredients

250 g milk
280 g asparagus purée
60 g caster sugar
20 g starch
50 g egg yolks
5 g gelatine powder
30 g water
1 vanilla pod
100 g Carma white chocolate
20 g Cointreau® 60%
Total weight: 815 g

Step

In a saucepan, bring the vanilla pod, the milk and the asparagus
purée to a boil. Add the mix of egg yolks, caster sugar and
starch which you have previously blanched. Bring to boil. Add
the gelatine previously soaked in cold water, then the Carma
white chocolate. Mix and cool to 4°C. Add the Cointreau®. Mix,
then set aside in the fridge.

Ingredients

S.Q. green asparagus tips
150 g sugar
200 g water

Step

In a saucepan, bring the caster sugar and the water to the boil.
Add the green asparagus tips. Poach for 1 hour.

Ingredients

450 g water
40 g rice flour (or 30 g)
40 g caster sugar
30 g Cointreau® 60%
Total weight: 560 g

Step

Bring the water, the flour and the sugar to the boil. Leave to
cool to 4°C and add the Cointreau®. Place in a siphon

Ingredients

S.Q. of pistachio pasteaste

Step

In a verrine, put a scoop of pepper white chocolate ice cream.
Using a piping bag with a plain tip, poach the Cointreau®
asparagus cream. Poach the pistachio paste. Using a siphon,
cover the assembly with the Cointreau® scum. Place a disk of
pistachio and white chocolate, then a semi-candied asparagus
tip.