Recipes
Place all ingredients in the bowl of the stand mixer. Using the paddle, gently combine to obtain a smooth, homogenous dough. Chill for at least 2 hours.
Laminate to a thickness of 4 mm.
Cut into circles using a Ø9-cm cookie cutter, then cut out the inside using a Ø6-cm cookie cutter and chill for 1 hour.
Bake at 150°C for approximately 10 minutes.Let cool.
Heat the cream cheese in the microwave and whisk to soften.
Add the fruit purées and the sugar.
Stir well to combine.
Transfer to a pastry bag fitted with a plain tip.
Heat the cream cheese in the microwave and whisk to soften.
Gradually add the milk while stirring.
Add the orgeat syrup, the lime zest grated using a Microplane, and the lemon juice.
Stir again to combine well and transfer to a Pacojet® bowl.
Pacotize the cream cheese & orgeat sorbet.Plate beginning with the calamansi cream, followed by the raspberries, the coulis, the flowers and finally the sorbet.
Sébastien Faré treats us with terroir trends and revisited classics. On this occasion, he imagined for Elle & Vire Professionnel® 7 delicious recipes around the theme of Normandy. These are part of the « Norman Inspirations » recipes collection.
