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Tutti-frutti Roll on Meringue with Tuile and Litchi Ice Cream, Espuma and Pomegranate Syrup 2013-08-06 https://www.metro.ca/userfiles/image/recipes/tuttifruti-biscuit-litch-meringue-grenade-mascarpone-5763.jpg PT55M PT3H30M PT8H25M

LIGHT DROP COOKIESPreparation: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 MOUSSEHeat 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 MERINGUEPreheat 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 COMPOTEIn 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.GLAZEHeat and reserve.SPICE TUILESPreheat 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.ESPUMAStep 1Combine all ingredients and heat to 185°F (85°C). Cool to room temperature.Step 2Stir cream and mascarpone into cooled mixture.Presentation:Pour espuma mixture into Gourmet Whip*, insert nitrous oxide charger, shake dispenser vigorously up and down and dispense airy mascarpone foam!POMEGRANATE-TEQUILA SYRUPHeat slightly and stir in gelatin.Litchi Ice CreamPut all ingredients except mix and litchi purée in a pan and cook on a very slow simmer (185°F/85°C). 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 PetitProfessor of PastryInstitut de tourisme et d'hôtellerie du QuébecYves PetitProfessor of PastryInstitut de tourisme et d'hôtellerie du Québec

4 Magazine Flaveurs

3 1 3 3

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

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servings

0:55

Preparation

3:30

COOKING

8:25

TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

3 1/2 oz
(100 g)
egg yolk

2 1/2 oz
(75 g)
granulated sugar

5 oz
(150 g)
egg whites

1 3/4 oz
(50 g)
granulated sugar

4 1/2 oz
(135 g)
flour

9 oz
(250 g)
strawberry purée

1 oz
(25 g)
granulated sugar

6 g

gelatine

1/3 oz
(10 g)
lime juice

5 oz
(150 g)
whipped cream

4 1/2 oz
(135 g)
egg whites

2 oz
(60 g)
icing sugar

4 1/2 oz
(135 g)
granulated sugar

9 oz
(250 g)
banana purée

1 oz
(25 g)
granulated sugar

1/2 oz
(15 g)
lime juice

1 oz
(25 g)
pistachio paste

1/5 oz
(6 g)
gelatine

4 1/2 oz
(135 g)
strawberry purée

6 oz
(1/6 g)
lime juice

1 pinch
(2 g)
gelatine

glaze

4 1/2 oz
(135 g)
strawberry purée

1/2 oz
(15 g)
granulated sugar

1 pinch
(3 g)
gelatine

1 oz
(25 g)
egg whites

40 g

icing sugar

1 oz
(25 g)
flour

1 oz
(25 g)
butter

1 pinch

ginger

1 pinch

cardamom

1 pinch

fennel

1 pinch

fleur de sel

Step 1

40 g

egg yolk

9 oz
(250 g)
milk

1 oz
(30 g)
granulated sugar

1

vanilla bean

0.500

sheet gelatin

Step 2

1 oz
(25 g)
heavy cream (35% m.f.)

2 1/2 oz
(75 g)
mascarpone cheese

1 1/4 cup
(315 mL)
pomegranate purée

1 tsp.
(5 g)
granulated sugar

2 g

gelatine

1/2 cup
(125 mL)
milk

2 Tbsp.
(30 mL)
heavy cream (35% m.f.)

4 1/2 oz
(135 g)
invert sugar or honey

1 oz
(25 g)
granulated sugar

1 oz
(25 g)
powdered milk

1/2 oz
(15 g)
stabilizer (optional)

1/4 oz
(7 g)
atomized glucose (optional)

18 oz
(500 g)
flour (Mix to brush)

9 oz
(250 g)
litchi purée

Imprimer ma sélection

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*, 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 (185°F/85°C). 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

Source : Magazine Flaveurs

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