Recipe Vanilla cream cheese espuma and cream cheese and buddha's hand citron sorbet fresh citrus flavours

To prepare this dish

Ingredient list

Cream cheese and buddha's hand citron sorbet

168 g water
65 g sugar
40 g glucose powder
2 g stabiliser
125 g Original american cream cheese 34% fat
7 g buddha’s hand citron
15 g lemon juice

Cigarettes russes mixture

30 g Elle & Vire gourmet butter 82% fat
30 g icing sugar
30 g egg whites
30 g flour

Vanilla cream cheese espuma

110 g Excellence whipping cream 35% fat
230 g milk
1 pod vanilla
80 g sugar
4 pectin X58
390 g Original american cream cheese 34% fat

French meringue

60 g egg whites
60 g fine sugar
60 g icing sugar
QS sugar (for decoration)
edible silver glitter (for decoration)

Hazelnut crumble

40 g raw sugar
40 g ground hazelnuts
40 g flour
40 g Elle & Vire gourmet butter 82% fat
1 pinch of salt

Sublime with vanilla

125 g Sublime, Cream with Mascarpone
10 g sugar
vanilla

Citrus sauce

50 g orange juice
50 g grapefruit juice
1/4 vanilla pods
0,7 xanthan gum
35 g neutral glaze

White chocolate decoration

white chocolate
Madras textured sheet (PCB)
edible silver glitter (for decoration)

Elle & Vire products used

Original american cream cheese 34% fat

Elle & Vire gourmet butter 82% fat

Excellence whipping cream 35% fat

Sublime, Cream with Mascarpone

The recipe,
step by step

1. 1

   Cream cheese and buddha's hand citron sorbet

   Recipe for a Paco Jet

   Heat the water to 40°C then sprinkle in the combined sugar, glucose powder and stabilizer and heat to 85°C. Add the buddha’s hand citron zest, lemon juice and Cream Cheese, blend and freeze in a Paco jet® bowl.

2. 2

   Cigarettes russes mixture

   Whisk together the softened butter and sifted icing sugar, then add the room temperature egg white, a little at a time, and finally the flour.
   Spread the cigarettes Russes mixture onto a baking mat using a stencil (32x3cm), sprinkle over edible gold glitter.
   Preheat the oven to 160°C then bake for a few minutes until lightly golden. Remove from the oven and shape the tuiles around a stainless steel shape (Gobel® 110 Oblong shape). Set aside in an airtight container in a dry place.

3. 3

   Vanilla cream cheese espuma

   Heat the cream, milk and vanilla to approximately 40°C and sprinkle in the combined sugar and pectin X58. Bring the mixture to the boil, add the cream cheese, blend and strain through a china cap sieve. Refrigerate for a few hours. Transfer to a whipped cream dispenser, add two gas cartridges and shake well. 

4. 4

   French meringue

   Whisk the egg whites with a small amount of the sugar until almost firm, add the remaining sugar and continue whisking until stiff. Use a flexible plastic scraper to gently fold in the sifted icing sugar.
   Using a piping bag fitted with a small plain nozzle, pipe the meringue and sprinkle over the combined sugar and edible silver glitter.
   Dry out in the oven at 90°C for approximately 1 hour. 

5. 5

   Hazelnut crumble

   Combine all the ingredients until they form a dough then crumble onto a baking sheet and bake at 150°C until golden. 

6. 6

   Sublime with vanilla

   Whip all the ingredients together in a mixer.

7. 7

   Citrus sauce

   Blend all the ingredients together.

8. 8

   White chocolate decoration

   Temper the white chocolate on a marble surface, spread out onto a textured sheet and cut out using an oval cutter that is slightly larger than the shape of the tuile.
   Leave to crystallize between two baking sheets and then use a pastry brush to brush edible silver glitter on top.

9. 9

   Presentation

   Position the tuile on a plate with a few pieces of hazelnut crumble at the bottom, garnish with vanilla cream cheese espuma and smooth the top. Add a piece of white chocolate and pipe a few balls of Sublime with vanilla onto it and onto the plate.
   Add pieces of citrus fruit (orange, grapefruit and lime). Position a quenelle of cream cheese and buddha’s hand citron sorbet in the centre of the white chocolate.
   Decorate with meringues.

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