Red fruit crown with candied orange cream Woodruff jelly, hibiscus and kalamansi coulis and strawberry sorbet

A creation by Pierre Lingelser

Red fruit crown with candied orange cream Woodruff jelly, hibiscus and kalamansi coulis and strawberry sorbet

Hemispheres of curd cheese and candied orange cream

1-    Bring the milk, sugar and orange peel to the boil.

2-    Soften the gelatine in cold water.

3-    Mix the sugar and egg yolks until you obtain a slightly foamy mixture. Pour this mixture into the milk / sugar / peel mixture and cook until it coats a spoon. Melt the gelatine in this mixture and add it to the curd cheese. Leave to cool.

4-    Add the whipped cream, pour into hemisphere moulds, freeze.

5-    Remove from the moulds and spray with white chocolate for a satin finish.

Keep in the refrigerator.

Strawberry sorbet

1- Mix all the ingredients together.

2- Prepare a sorbet base at 27-28% Brix, check using a refractometer.  Fill Pacojet bowls and process or churn in an ice cream maker.

Hibiscus and kalamansi coulis

1-    Bring the apple juice, water, glaze and hibiscus leaves to the boil. Leave to infuse for 5 minutes.

2-    Strain the cooking liquid. Add the grenadine syrup and the kalamansi juice. 

3- Mix well and keep in the refrigerator.

Whipped cream with mascarpone

  • Mascarpone - 500 g
  • Caster sugar - 30 g
  • HG vanilla sugar - 10 g
  • Whipped cream - 250 g

1-    Mix the mascarpone with the vanilla sugar and caster sugar to a obtain a smooth cream.

2-    Add the whipped cream, beating until the mixture is firm.

3-    Pour into a bag and refrigerate.

4-    Whisk again each time it is needed!!!

Sweet pastry

  • Softened butter - 125 g
  • Icing sugar - 85 g
  • Salt - 1 g
  • Vanilla sugar - 5 g
  • Whole egg - 50 g
  • Ground almonds - 25 g
  • Flour - 200 g
  • Starch - 15 g
  • Cream powder - 15 g

1-    In the mixer, beat the butter, icing sugar, salt and vanilla sugar.

2-    Sift the flour, starch and cream powder and fold into the butter / sugar mixture.

3-    Add the whole egg and the ground almonds, let the pastry rest in the refrigerator for an hour.

4-    Roll out the pastry to 2 mm and cut out crowns using a pastry cutter. Bake in a ventilated oven at 160-170°C for about 10 minutes.

5-    Leave to cool then store in a dry place.

Woodruff jelly

1-     Bring the apple juice and woodruff wine to the boil.

2-     Mix the sugar and gellan, pour it all into the liquid, bringing it briefly to the boil, add the lemon juice.

       3- Keep in the refrigerator. Then mix in the Thermomix to the desired consistency