Tutti-frutti Roll on Meringue with Tuile and Litchi Ice Cream, Espuma and Pomegranate Syrup

Preparation:	55 min
Marinating/Waiting:	4 h
Cooking:	3 h 30 min
Total:	8 h 25 min

4
servings

Category:	Desserts
Subcategory:	Cakes
Source:	Magazine Flaveurs

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Recipe of : Tutti-frutti Roll on Meringue with Tuile and Litchi Ice Cream, Espuma and Pomegranate Syrup

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Recipe ingredients

Light Drop Cookies
3½ oz. (100 g) Irresistibles egg yolks*
2½ oz. (75 g) granulated sugar*
5 oz. (150 g) Irresistibles egg whites*
1¾ oz. (50 g) granulated sugar*
4½ oz. (125 g) flour*
Strawberry Mousse

9 oz. (250 g) strawberry purée
1 oz. (25 g) granulated sugar*
1/5 oz. (6 g) gelatin
⅓ oz. (10 g) lime juice
5 oz. (150 g) whipped cream
French Meringue
4½ oz. (125 g) Irresistibles egg whites*
2 oz. (60 g) icing sugar*
4½ oz. (125 g) granulated sugar*
Banana Compote

9 oz. (250 g) banana purée
1 oz. (25 g) granulated sugar*
½ oz. (12 g) lime juice
1 oz. (25 g) pistachio paste
1/7 oz. (4 g) gelatin
Strawberry Juice (for soaking)

4½ oz. (125 g) strawberry purée
1/6 oz. (5 g) lime juice
Pinch (2 g) gelatin
Glaze
4½ oz. (125 g) strawberry purée
½ oz. (12 g) granulated sugar*
Pinch (3 g) gelatin
Spice Tuiles
1 oz. (25 g) Irresistibles egg whites*
1 2/5 oz. (40 g) icing sugar*
1 oz. (25 g) flour*
1 oz. (25 g) butter*, melted
Pinch each ginger, cardamom, fennel, fleur de sel
Espuma

Step 1
1 2/5 oz. (40 g) Irresistibles egg yolks*
9 oz. (250 g) milk
1 1/5 oz. (35 g) granulated sugar*
1 vanilla bean
½ sheet gelatin
Step 2
1 oz. (25 g) heavy cream (35% m.f.)
2½ oz. (75 g) mascarpone cheese
Pomegranate-tequila Syrup
2/5 cup (100 mL) pomegranate purée
2 Tbsp. (30 mL) white tequila
1 tsp. (5 mL) granulated sugar*
Pinch (2 g) gelatin
Litchi Ice Cream
½ cup (125 mL) milk
2 Tbsp. (30 mL) heavy cream (35% m.f.)
4½ oz. (125 g) invert sugar or honey
1 oz. (25 g) granulated sugar*
1 oz. (25 g) powdered milk
½ oz. (15 g) stabilizer (optional)
¼ oz. (7 g) atomized glucose (optional)
18 oz. (500 g) mix *
9 oz. (250 g) litchi purée

Preparation

Light Drop Cookies
Preparation
Preheat oven to 300°F (150°C).
Beat egg yolks and first quantity of sugar.
Beat egg white and second quantity of sugar.
Gently combine egg yolks and egg whites, and stir in flour.
Drop dough onto a baking sheet, flattening the cookies to 1/8 in. (4 mm) thick and bake10 minutes.
Strawberry Mousse
Heat strawberry purée and sugar slightly.
Stir in softened and melted gelatin.
Stir in lime juice and whipped cream.
Using plastic wrap, shape into cylinders and freeze.
French Meringue
Preheat oven to 200°F (100°C).
Beat egg whites into soft peaks.
When whites begin to form peaks, add icing sugar and as much granulated sugar.
Using a rectangular template, spread meringue on a baking sheet.
Bake 3 hours.
Banana Compote
In a pan, cook banana purée with sugar, lime juice and pistachio paste.
Stir in softened, melted gelatin.
Cool.
Strawberry Juice (for soaking)
Heat everything together and reserve.
Glaze
Heat and reserve.
Spice Tuiles
Preheat oven to 320°F (160°C).
Combine all ingredients except spices and fleur de sel.
Using rectangular template, spread tuile dough onto a baking sheet.
Sprinkle with spices and fleur de sel.
Bake 7 minutes.
Espuma
Step 1
Combine all ingredients and heat to 185°F (85°C). Cool to room temperature.
Step 2
Stir cream and mascarpone into cooled mixture.
Presentation
Pour espuma mixture into Gourmet Whip* siphon, insert nitrous oxide charger, shake dispenser vigorously up and down and dispense airy mascarpone foam!
Pomegranate-tequila Syrup
Heat slightly and stir in gelatin.
Litchi Ice Cream
Put all ingredients except mix and litchi purée in a pan and cook on a very slow simmer (185ºF/85ºC). Add mix and litchi purée. Churn with hand blender.
Assembly
Drench the top of the drop cookie with strawberry syrup. Spread with banana compote, top with a strawberry mousse cylinder, roll tightly and freeze. Glaze with strawberry glaze. Cut and set on top of meringue, tuile and litchi ice cream. Spoon pomegranate-tequila syrup into a bowl and top with espuma.

Mix: natural gluten-free flour mix.
Yves Petit
Professor of Pastry
Institut de tourisme et d’hôtellerie du Québec

Yves Petit
Professor of Pastry
Institut de tourisme et d’hôtellerie du Québec

Suggestion

Gourmet Whip
It can be used for mousse. It can be used for hot preparations as well as cold ones and Chantilly (whipped) cream. The stainless steel canister with metallic head and stainless steel dispenser valve is dishwasher safe. The red head gasket is heat resistant. Gourmet Whip can be kept in a double-boiler (at a maximum temperature of 167°F/75°C maximum) as well as in the refrigerator.

* We recommend Selection and Irresistibles products.

Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!

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