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Metro Lakeshore & Geneva
101 Lakeshore Rd.
St. Catharines ON
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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 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
Magazine Flaveurs
Tutti-frutti Roll on Meringue with Tuile and Litchi Ice Cream, Espuma and Pomegranate Syrup
4
servings
0:55
Preparation
3:30
COOKING
8:25
TOTAL TIME
Ingredients
-
3 1/2 oz
(100 g)egg yolks
-
2 1/2 oz
(75 g)granulated sugarYou might like:
Flyer Deal
(1)
-
5 oz
(150 g)egg whites
-
1 3/4 oz
(50 g)granulated sugarYou might like:
Flyer Deal
(1)
-
4 1/2 oz
(135 g)flourYou might like:
Flyer Deals
(2)
-
9 oz
(250 g)strawberry puréeYou might like:
Flyer Deal
(1)
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
2 for $5.00
-
1 oz
(25 g)granulated sugarYou might like:
Flyer Deal
(1)
-
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 sugarYou might like:
Flyer Deal
(1)
-
9 oz
(250 g)banana puréeYou might like:
Flyer Deal
(1)
-
1 oz
(25 g)granulated sugarYou might like:
Flyer Deal
(1)
-
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 puréeYou might like:
Flyer Deal
(1)
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
2 for $5.00
-
6 oz
(1/6 g)lime juice
-
1 pinch
(2 g)gelatine
-
4 1/2 oz
(135 g)strawberry puréeYou might like:
Flyer Deal
(1)
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
2 for $5.00
-
1/2 oz
(15 g)granulated sugarYou might like:
Flyer Deal
(1)
-
1 pinch
(3 g)gelatine
-
1 oz
(25 g)egg whites
-
40 g
icing sugar
-
1 oz
(25 g)flourYou might like:
Flyer Deals
(2)
-
1 oz
(25 g)butterYou might like:
Flyer Deals
(2)
NATREL FINE FILTERED MILK 2 L, (HOMO 4.49) OLYMPIC YOGURT 650 g, IÖGO SMOOTHIES 1 L OR NATREL ORGANIC BUTTER
$3.99 ea.
SELECTED SIZES SELECTED VARIETIES
SELECTION SOUR CREAM 500 ml or LACTANTIA FLAVOURED BUTTER 125 g
2 for $3.00
SELECTED VARIETIES OR 1.99 EA.
-
1 pinch
ginger
-
1 pinch
cardamom
-
1 pinch
fennelYou might like:
Flyer Deal
(1)
-
1 pinch
fleur de sel
-
40 g
egg yolks
-
9 oz
(250 g)milkYou might like:
Flyer Deals
(2)
NATREL FINE FILTERED MILK 2 L, (HOMO 4.49) OLYMPIC YOGURT 650 g, IÖGO SMOOTHIES 1 L OR NATREL ORGANIC BUTTER
$3.99 ea.
SELECTED SIZES SELECTED VARIETIES
-
1 oz
(30 g)granulated sugarYou might like:
Flyer Deal
(1)
-
1
vanilla bean
-
0.500
sheet gelatin
-
1 oz
(25 g)heavy cream (35% m.f.)
-
2 1/2 oz
(75 g)mascarpone cheeseYou might like:
Flyer Deals
(3)
AGROPUR IMPORT COLLECTION STILTON OR COMTÉ CHEESE, RUSTIC CAMEMBERT OR LIGHT OR MANCHAREAL QUESO MANCHEGO
$7.99 ea.
150 - 250 g
SELECTION CHEESE BARS 400-450 g OR SHREDDED CHEESE 300-350
$4.99 ea.
SELECTION VARIETIES
-
1 1/4 cup
(315 mL)pomegranate puréeYou might like:
Flyer Deal
(1)
-
1 tsp.
(5 g)granulated sugarYou might like:
Flyer Deal
(1)
-
2 g
gelatine
-
1/2 cup
(125 mL)milkYou might like:
Flyer Deals
(2)
NATREL FINE FILTERED MILK 2 L, (HOMO 4.49) OLYMPIC YOGURT 650 g, IÖGO SMOOTHIES 1 L OR NATREL ORGANIC BUTTER
$3.99 ea.
SELECTED SIZES SELECTED VARIETIES
-
2 Tbsp.
(30 mL)heavy cream (35% m.f.)
-
4 1/2 oz
(135 g)invert sugar or honeyYou might like:
Flyer Deal
(1)
-
1 oz
(25 g)granulated sugarYou might like:
Flyer Deal
(1)
-
1 oz
(25 g)powdered milk
-
1/2 oz
(15 g)stabilizer (optional)You might like:
Flyer Deal
(1)
-
1/4 oz
(7 g)atomized glucose (optional)You might like:
Flyer Deal
(1)
-
18 oz
(500 g)flour (Mix to brush)You might like:
Flyer Deals
(2)
-
9 oz
(250 g)litchi puréeYou might like:
Flyer Deal
(1)
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
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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