Recipes
Mix all the ingredients together with a mixer until a paste is obtained. Spread between two leaves of 2.5 mm thickness. Place in the cold and detail 5 cm diameter circles. Cook on Silplain® canvas at 150°C (302°F) for 12 minutes. Reserve for assembly.
With a robot-cut, mix the zests with sugar and add the almond paste. Progressively loosen the almond paste with the egg yolks and the eggs. Whip it using a whisk. Whisk the egg whites with honey. Delicately incorporate the powders followed by the egg whites. Add the melted butter and the oil. Spread on a 40x30 Flexipat® and cook in a ventilated oven for 12 minutes at 175°C (347°F) with the key half open. Detail the 5 cm diameter disks. Keep for assembly.
Using a peeler, extract the lemon zests. Whiten three times at first with cold water while taking care of rinsing properly between each step. Cook the lemon skins with caster sugar and the juice on low heat. Set at 62° brix. Finely blend then let it chill. Spread on the almond biscuit. Freeze and keep for assembly.
In a pot, melt the glucose then add caster sugar 1. Make a light caramel. Delute it with the warm fruit purees and the split then grated vanilla pod. Pour the combined sugar and pectin mixture and boil it for 2 minutes. Add the fruits and the lemon juice. Let it cook for a few minutes.
Pour in ½ Flexipan® circle of 3 cm diameter. Freeze and keep for assembly.
Bring the mashed fruits to boil. Whiten the eggs yolks and the eggs with caster sugar. Add the purees get them boiling then remove from the heat. Add the gelatine mass. Let it chill at 35°C (95°F) and add the butter. Blend it.
Pour 17g of the cream in the Silikomart® small stones mould and insert the half circle of creamy mango compote. Smooth it meticulously. Freeze.
Infuse the Jasmin tea in milk and cream in the cold for 24 hours.
The next day, boil and filter it. Complete if necessary. Add the whitened egg yolks with caster sugar and cook it all at 85°C (185°F). Add the gelatine mass then mix. Cool at 27°C (80.6°F) and add the assembled cream. Use right away.
Infuse the Jasmin tea, lemon zests, and vanilla for 24 h in the cold. The next day boil the cream and put through a sieve. Add the caster sugar, gelatine mass and mascarpone. Mix. Let it sit for 12 hours before assembly.
Bring the sugar to boil with glucose and water. Pour on the gelatine mass, the chocolate et condensed milk. Blend. Use at 34°C (93,2°F).
In the Silikomart® silicone pallet moulds of 6 cm diameter, pour a little bit of the light Jasmin tea cream. Gently lower the biscuit with candied lemon spread. Once again, pour a little bit of cream then close the disk using the lemon streusel previously isolated with a bit of cocoa butter. Freeze.
Spray the initial pallets with a spraying device in white titanium.
Whip the Jasmin mascarpone cream. Using a small saint honoré socket, poach the cream like flower petals. Spray the whole thing with a silver powder and alcohol mix.
Put a circle of white chocolate of 1,5 cm height around it.
Ice the mango cream stone with the yellow chocolate icing. Put on the pallet on the freshly poached cream. Decorate with a mango dice and a tip of gold leaf.
