Bergamot sorbet, pine honey parfait , pears and Earl Grey Jelly
Sorbet syrup- with Earl Grey tea
- water - 550g
- Earl Grey tea - 10g
- castor sugar - 250g
- atomised glucose - 100g
- stabiliser S65 Sevarome - 3g
Heat the water to 90°C, add the tea and leave to brew for 3 minutes.
Strain and collect 500g of tea.
Mix the sugar, atomised sugar and stabiliser, pour into the tea and bring to the boil. Remove from the heat as soon as it begins to boil.
Mix all the ingredients and adjust to 29% 29% Brix on the refractometer.
Pour into a Pacojet bowl and freeze or churn in an ice-cream maker. Process in the Pacojet
- butter - 50g
- cane sugar - 30g
- caster sugar - 30g
- ground almonds - 40g
- flour - 50g
- cinnamon powder - 1g
- - 2g
Mix all the ingredients to obtain a firm and even mixture
Pass through a 5 mm sieve and spread the crumble over a sheet of baking paper.
Bake at 170°C for 8 to 10 minutes to obtain a golden crumble.
Keep in a dry place.
Bergamot jelly with Earl Grey tea
- Bergamot purée - 75g
- water - 500g
- Earl grey tea - 10g
- pine honey - 50g
- caster sugar - 75g
- NH pectin - 12g
Bring the water to simmer, add the tea, remove from heat and brew for 3 minutes.
Collect 450g of the brew, mix the sugar and pectin, pour into the tea and bring to the boil.
To finish, add the bergamot juice, check that it starts to set and leave to cool.
Pine sap “Opaline”
- Pine sap sweets
- Fine sieve
- Round 5 cm stencil Silpat
Blend the sweets to produce a fine powder.
Sieve the powder over a stencil laced on a Silpat sheet. Leave to melt in the oven at 180°C.
Leave to cool, keep in a dry place.
Sprinkle a little crumble over the bottom of the plate.
Place a pine honey parfait on top, next to 3 slices of ripe pear. Garnish the parfait with a disk of Opaline.
Arrange dots of bergamot jelly with Earl Grey Tea and a quenelle of bergamot sorbet,
Sprinkle the whole plate with a little pine sap sweet powder to give flavour and finely grated lemon and mandarin peel.
Pastry Chef since 1996 at Hôtel Traube Tonbach and its gastronomic restaurant “Schwarzwaldstube” in Germany (3 Macaroons at Michelin Guide), he is also the author of “Feines aus meiner Patisserie“. He received the title of Pastry Chef of the Year in 2004 by the Gault & Millau guide and the Best German Pastry Chef in 2010 awarded by the German magazine “Der Feinschmecker”.