Red fruit crown with candied orange cream Woodruff jelly, hibiscus and kalamansi coulis and strawberry sorbet
Hemispheres of curd cheese and candied orange cream
- Les Vergers Boiron semi-candied orange
- Milk - 100 g
- Caster sugar - 40 g
- Orange peel - 1/2
- Egg yolk - 40 g
- Gelatine - 7 g
- Curd cheese - 200 g
- Whipped cream - 200 g
- Caster sugar - 40 g
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.
- Les Vergers Boiron Strawberry puree - 500 g
- Les vergers Boiron 100% Lemon puree - 60 g
- Icing sugar - 80 g
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
- Les Vergers Boiron 100% Kalamansi puree - 30 g
- Water - 100 g
- Apple juice - 500 g
- Dried hibiscus flowers - 25 g
- Grenadine syrup - 50 g
- Neutral glaze - 100 g
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!!!
- 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.
- Les vergers Boiron 100% Lemon puree - 50 g
- Apple juice - 200 g
- Woodruff wine - 300 g
- Caster sugar - 100 g
- Gellan - 5 g
- Green colouring
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
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”.