10 g gelatine powder (fish)
50 g water
1 500 g cream
700 g egg whites
320 g sugar
Step
Soak the gelatine in cold water and let aside.
Whip cream until supple texture.
Bake the Swiss meringue to 50°C.
Add the mass gelatine.
Emulsify until cooled.
Mix carefully cream and meringue.
2. COINTREAU® BLOOD ORANGE COULIS
Ingredients
600 g Ponthier blood orange purée
90 g sugar
15 g pectine NH
12 g Cointreau® 60% vol.
Step
Heat the blood orange purée until very hot (don’t boil).
Add the mixture sugar-pectine, then the Cointreau®.
Pour the insert and freeze.
3. HAZELNUT PRALINÉ
Ingredients
600 g raw hazelnuts
400 g sugar
Step
Roast the hazelnuts to 170°C for around 20 minutes.
Sift for removing all the skins.
Caramelise dry the sugar to 170°C and pour onto the hazelnuts.
Let the whole cool down.
Crush and mix in a blender until the desired grain size has been
reached.
4. ASSEMBLY
Ingredients
No ingredients.
Step
Place the hazelnut praliné on the bottom of the containers.
Then pipe a layer of light cream and place a coulis insert.
Cover with a layer of cream.
With a slightly warmed melon baller, make a cavity in the
cream.
Complete with the Cointreau® blood orange coulis, then place
a shortbread hazelnut.
