Recipe La Vrille

Recipe

LA VRILLE

Recette calculée pour 2 x 6 moules en silicone "Vrille" (087078)

RASPBERRY SABLÉ

250 g - FlourT45
150 g - Butter 84%
95 g - Icing sugar
30 g - Almond powder
20 g - Raspberry powder
50 g - Whole egg

CRUNCH BASE

60 g - White chocolate, melted
300 g - 100% almond paste
150 g - Pailleté feuilletine

LIME JOCONDE
1x 1/1 GN Tray - 180°C

120 g - Almond powder
120 g - Icing sugar
30 g - FlourT45
150 g - Whole egg
2 pieces - Lime zest
40 g - Melted butter
90 g - Egg white
40 g - Sugar

LYCHEE GEL

900 g - PONTHIER lychee puree
100 g - PONTHIER lime puree
50 g - Sugar
12 g - Agar INGREDIUM

VANILLA MOUSSE

225 g - Cream 35%
1 piece - Seeds from 1 vanilla pod
60 g - Sugar
45 g - Egg yolk
49 g - Gelatin mass (GELATIN F, 1:5)
225 g - Mascarpone
150 g - Whipped cream 35%

MASCARPONE CHANTILLY

400 g - Cream 35%
2 pieces - Seeds from 1 Tahiti vanilla pod & 1 Madagasken
50 g - Sugar
60 g - Gelatin mass (GELATIN F, 1:5)
200 g - Mascarpone

1.
RASPBERRY SABLÉ
Mix all the dry ingredients together. In the Robot Coupe mix in the butter, to a sandy texture. Mix in the egg to create a dough. Roll between 2 pieces of baking paper @3mm, Freeze. Cut out with a fluted cutter slightly bigger than the moulds. Bake @180⁰c, ca. 12-15 minutes.
2.
CRUNCH BASE
Mix all together. Roll out between 2 sheets of paper 3mm thick. Freeze. After freezing, cut out using a round cutter a little smaller than the diameter of the opening to the mould. Reserve in the freezer until needed.
3.
LIME JOCONDE
Mix the almonds, powdered sugar, flour, zest, whole egg and butter together. Whip the egg whites and sugar together to form a firm meringue. Fold the meringue into the first mixture. Spread on the prepared tray and bake until golden/brown. Freeze and then cut out the same size as the crunch base.
4.
LYCHEE GEL
Mix the sugar and Agar together. Place all ingredients into a sauce pan and slowly bring to the boil. Allow to boil for 30 Seconds. Pour into a container, cool completely and allow to set. Mix until smooth, Vacuum seal in a Piping Bag to remove Air bubbles. Reserve in the fridge until needed.
5.
VANILLA MOUSSE
Make a custard with the cream, vanilla, sugar and egg yolk. Mix with the gelatine and mascarpone. Fold in the whipped cream.
6.
MASCARPONE CHANTILLY
Boil the cream, sugar and vanilla together. Steep for 30 minutes. Sieve and emulsify with the gelatine and mascarpone. Sieve and chill over night.
7.
BUILDING AND FINISHING
Use a little part of the lychee gel to stick the Jaconde to the crunch base. Pipe a ball of gel on top of the Joconde and stick a few raspberries on top. Freeze until solid. Pipe the mousse into the moulds until half way. Tap the moulds to release air bubbles and to spread the mousse out evenly. Push the raspberry cores into the mousse so that the mousse fills up the sides and the cores are under the top line of the moulds. Scrape flat and remove what mousse is left over, freeze at -30 or lower until solid.
Remove from the moulds and reserve in the freezer until needed. Remove the mousses from the moulds and set aside in the freezer until use. Prepare a chocolate spray by combining 50/50 white chocolate and cocoa butter. Lightly spray the mousses. Use red colored cocoa butter at 45°C to lightly spray a spot on each mousse. Place the mousses on the shortbread. Whip the whipped cream and pipe a ball onto each mousse. Using a warm melon baller, make a well in each whipped cream ball. Pipe a bit of lychee gel into each well. Decorate according to the photo (Curved Petals 'Rose' 061308 - Real Silver Petals 025232).