CREAM CHEESE IN 2 TEXTURES BAKED AND SOFT, SOUR CHERRY JELLY,
PISTACHIO SPONGE AND SPECULOOS CRUNCH
1. CHERRY JELLY
Ingredients
400 g cherry purée
40 g sugar
8 g gelatine leaves
8 g lemon purée
Jacobert® Sélection Commerce 45%
Voatsiperifery pepper
Fresh thyme or tarragon
Step
Bring the cherry purée and sugar to a boil. Stir in the lemon
purée, then the soaked gelatin leaves, and finally the Sélection
Commerce Jacobert®. Refrigerate. Add the thyme and ground
pepper, then fill a few molds.
2. PISTACHIO PAIN DE GÊNES
Ingredients
216 g almond paste 50%
24 g pistachio paste
297 g fresh eggs
2 g salt
46 g flour T55
2 g baking powder
80 g butter roll
60/70 g baked pistachios (baking 10 minutes at 165°C)
Step
Mix the pistachio paste with the warm almond paste. Whisk the
eggs until they are very fluffy and smooth. Add the sifted flour,
salt and baking powder, then the brown butter. Mix into the
previous mixture.
Spread onto a baking sheet and sprinkle the chopped pistachios
on top. Bake at 165-170°C in a convection oven.
3. LOTUS CROUSTILLANT
Ingredients
62 g Spéculoos lotus biscuit
18 g cocoa butter
62 g tart dough
58 g hazelnut praline 60%
Step
Crumble the lotus biscuit and tart dough.
Mix with the praline and melt cocoa butter.
4. PINK VELOURS SPRAY
Ingredients
100 g raspberry chocolate
100 g chocolate blanc
200 g cocoa butter
Step
Melt everything together then strain it. Use it at 45°C.
5. WHIPPED CREAM CHEESE MIXTURE
Ingredients
276 g cream cheese
55 g sugar (1)
55 g egg yolk (1)
2 Tahitian vanilla beans
31 g water
102 g sugar (2)
63 g egg yolk (2)
8 g gelatine leaves
409 g cream
Step
Mix the cream cheese with the sugar (1) and egg yolks (1), then
bake for 40 minutes at 90°C. Allow to cool before blending
with a mixer.
Prepare a pâte à bombe by making a syrup with the sugar (2)
and water at 120°C, then pour over the egg yolks (2). Whisk well
before incorporating the melted and softened gelatin.
Mix with the previous mixture, then add the whipped cream
with the vanilla leaves.
6. PISTACHIO PRALINE
Ingredients
333 g sugar
166 g water
500 g pistachios
30 à 60 g grapeseed oil
Salt
Step
Roast pistachios for about 10 minutes at 165°C in a convection oven.
Make a caramel with the sugar and water, then add the pistachios.
Pour everything onto the Silpat®.
Let cool before mixing in a Thermomix. Add the grapeseed oil
and salt to achieve the desired texture and flavor.
7. ASSEMBLY
Ingredients
No ingredients.
Step
Pour the whipped cream cheese mixture into a Silikomart® stone mold.
Add the cherry jelly mixed with sour cherries, Amarenas con
Cointreau® (2.5%), pepper, and fresh herbs.
Place on top the pistachio pain de Gênes, then pistachio praline
and cover with cream cheese.
Freeze.
Spread the lotus croustillant on top.
Unmold and spray with pink velours spray.
Add decorations of your choice:
• fresh thyme, tarragon, or oxalis,
• sugar paste floral decorations,
• crispy cherries (moisture resistant),
• sour cherries,
• Amarena con Cointreau®,
• homemade cherries in liqueur (1 kg cherries, 250 g sugar, 1 liter
Sélection Commerce Jacobert® 45%)
