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Tutti-frutti Roll on Meringue with Tuile and Litchi Ice Cream, Espuma and Pomegranate Syrup https://www.metro.ca/userfiles/image/recipes/tuttifruti-biscuit-litch-meringue-grenade-mascarpone-5763.jpg PT55M PT3H30M PT8H25M
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
4
Tutti-frutti Roll on Meringue with Tuile and Litchi Ice Cream, Espuma and Pomegranate Syrup

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

Rate this recipe
1 Vote
4
servings
0:55
Preparation
3:30
COOKING
8:25
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 3 1/2 oz
    (100 g)
    egg yolks
  • 2 1/2 oz
    (75 g)
    granulated sugar
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    1 kg SELECTED VARIETIES

  • 5 oz
    (150 g)
    egg whites
  • 1 3/4 oz
    (50 g)
    granulated sugar
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    1 kg SELECTED VARIETIES

  • 4 1/2 oz
    (135 g)
    flour
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    1.24 kg SELECTED VARIETIES

  • 9 oz
    (250 g)
    strawberry purée
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    Strawberries 454 g, PRODUCT OF U.S.A., No. 1 GRADE Clementines 2 lb, PRODUCT OF ARGENTINA Gala, McIntosh or Ginger Gold Apples 3 lb PRODUCT OF ONTARIO, CANADA EXTRA FANCY GRADE

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  • 1 oz
    (25 g)
    granulated sugar
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    1 kg SELECTED VARIETIES

  • 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
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    1 kg SELECTED VARIETIES

  • 9 oz
    (250 g)
    banana purée
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  • 1 oz
    (25 g)
    granulated sugar
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    1 kg SELECTED VARIETIES

  • 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
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    Strawberries 454 g, PRODUCT OF U.S.A., No. 1 GRADE Clementines 2 lb, PRODUCT OF ARGENTINA Gala, McIntosh or Ginger Gold Apples 3 lb PRODUCT OF ONTARIO, CANADA EXTRA FANCY GRADE

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  • 6 oz
    (1/6 g)
    lime juice
  • 1 pinch
    (2 g)
    gelatine
  • 4 1/2 oz
    (135 g)
    strawberry purée
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    Strawberries 454 g, PRODUCT OF U.S.A., No. 1 GRADE Clementines 2 lb, PRODUCT OF ARGENTINA Gala, McIntosh or Ginger Gold Apples 3 lb PRODUCT OF ONTARIO, CANADA EXTRA FANCY GRADE

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  • 1/2 oz
    (15 g)
    granulated sugar
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    1 kg SELECTED VARIETIES

  • 1 pinch
    (3 g)
    gelatine
  • 1 oz
    (25 g)
    egg whites
  • 40 g
    icing sugar
  • 1 oz
    (25 g)
    flour
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    BOB'S RED MILL FLOUR

    BOB'S RED MILL FLOUR

    $8.99 ea.

    1.24 kg SELECTED VARIETIES

  • 1 oz
    (25 g)
    butter
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    SELECTED SIZES SELECTED VARIETIES

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    SELECTED VARIETIES OR 1.99 EA.

  • 1 pinch
    ginger
  • 1 pinch
    cardamom
  • 1 pinch
    fennel
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    ASSORTED VARIETIES

  • 1 pinch
    fleur de sel
  • 40 g
    egg yolks
  • 9 oz
    (250 g)
    milk
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    12 - 16 X 100 g SELECTED VARIETIES

    NATREL FINE FILTERED MILK 2 L, (HOMO 4.49) OLYMPIC YOGURT 650 g, IÖGO SMOOTHIES 1 L OR NATREL ORGANIC BUTTER

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    SELECTED SIZES SELECTED VARIETIES

  • 1 oz
    (30 g)
    granulated sugar
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    1 kg SELECTED VARIETIES

  • 1
    vanilla bean
  • 0.500
    sheet gelatin
  • 1 oz
    (25 g)
    heavy cream (35% m.f.)
  • 2 1/2 oz
    (75 g)
    mascarpone cheese
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    150 - 250 g

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    4 X 100 - 113 g SELECTED VARIETIES

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    SELECTION VARIETIES

  • 1 1/4 cup
    (315 mL)
    pomegranate purée
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  • 1 tsp.
    (5 g)
    granulated sugar
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    1 kg SELECTED VARIETIES

  • 2 g
    gelatine
  • 1/2 cup
    (125 mL)
    milk
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    12 - 16 X 100 g SELECTED VARIETIES

    NATREL FINE FILTERED MILK 2 L, (HOMO 4.49) OLYMPIC YOGURT 650 g, IÖGO SMOOTHIES 1 L OR NATREL ORGANIC BUTTER

    NATREL FINE FILTERED MILK 2 L, (HOMO 4.49) OLYMPIC YOGURT 650 g, IÖGO SMOOTHIES 1 L OR NATREL ORGANIC BUTTER

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    SELECTED SIZES SELECTED VARIETIES

  • 2 Tbsp.
    (30 mL)
    heavy cream (35% m.f.)
  • 4 1/2 oz
    (135 g)
    invert sugar or honey
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    1 kg SELECTED VARIETIES

  • 1 oz
    (25 g)
    granulated sugar
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    $1.99 ea.

    1 kg SELECTED VARIETIES

  • 1 oz
    (25 g)
    powdered milk
  • 1/2 oz
    (15 g)
    stabilizer (optional)
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    SELECTION BAKING POWDER

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    450 g

  • 1/4 oz
    (7 g)
    atomized glucose (optional)
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    1 kg SELECTED VARIETIES

  • 18 oz
    (500 g)
    flour (Mix to brush)
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    1.8 - 2.5 kg SELECTED VARIETIES

    BOB'S RED MILL FLOUR

    BOB'S RED MILL FLOUR

    $8.99 ea.

    1.24 kg SELECTED VARIETIES

  • 9 oz
    (250 g)
    litchi purée
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    JUMBO PAPAYAS

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    WHOLE OR HALVES PRODUCT OF MEXICO 3.73/kg

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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