Logo Coupe du monde de la patisserie Lyon 2015 SIRHA SPIRIT

AROUND THE CONTEST  
| Posted September 29, 2017
RECIPE - DESSERT ON A PLATE "DESSERT IN A COCOTTE" - TEAM SPAIN 2016
Around the contest

 

 

 

 

 



Composition:

- Vanilla vegetable & fruit ratatouille

- Whipped vanilla-mascarpone ganache

- Light Dulcey Ganache

- Fresh raspberries

- Carrot-passion fruit-celery sorbet

 

Vegetable & fruit ratatouille

  • Cucumber brunoise - 6 mm                                      50 g
  • Pineapple brunoise - 6 mm                                       50 g
  • Green pepper brunoise 6 mm                                   30 g
  • Courgette brunoise - 6 mm                                        50 g
  • 26º B syrup                                                                  300 g
  • Vanilla pod                                                                 1 piece
  • Lemon juice                                                               /


Boil the syrup with the grated vanilla, set aside to cool.
Place the finely diced green pepper and courgette in a pan.
Pour the cold syrup and leave to stand for 2 to 3 hours.
Strain thoroughly before serving and mix in the pineapple juice and cucumber - stir gently. Add a pinch of salt flower.


Light Dulcey ganache

  • Mineral water                                                             40 g
  • Goat's milk                                                                 75 g
  • Dulcey Chocolate 32%                                          225 g
  • Gelatine powder 210 blooms 20 + H2O                 4 g
  • Frothy cream                                                            250 g


Create an emulsion with melted chocolate and boiled milk with water.
Melt the hydrated gelatine and pour over the frothy cream.
Mould in a "cocotte".
Sprinkle with freshly sliced raspberries and Dulcey shortbread biscuit.

Whipped vanilla-mascarpone ganache  

  • Cream                                                                       225 g
  • Mascarpone                                                               80 g
  • Sugar                                                                           25 g
  • Gelatine powder                                                        0.5 g
  • Vanilla pod                                                                 ½ piece


Bring the cream to a boil, with the vanilla and sugar.
Once tempered, mix with melted gelatine then with the mascarpone.
Set aside for 24 hours and whip just before serving.
Spread over the fresh raspberries.

Recomposed Dulcey Breton shortbread 

  • Breton Shortbread crumbs                                       285 g
  • Natural almond paste                                                150 g
  • Clarified butter                                                               35 g
  • Gold flakes                                                                     30 g
  • Dulcey Chocolate                                                        100 g
  • Fleur de sel of Camargue                                              4 g


Mix the butter and the almond paste then finish with the melted covering chocolate, gold and biscuits flakes and salt.
Spread over the raspberries.

Breton shortbread biscuit

  • Egg yolks                                                                  160 g
  • Brown sugar                                                             120 g
  • Crystal sugar                                                            200 g
  • Light flour                                                                  450 g
  • Yeast                                                                            15 g
  • Impulsateur                                                                  4 g
  • Butter                                                                         320 g


Proceed as usual. Bake the crunchy biscuit thoroughly then break into rough crumbs.

Carrot-passion fruit-celery sorbet

  • Carrot juice                                                                300 g
  • Celery juice                                                                  50 g
  • Passion fruit puree                                                  100 g
  • Mineral water                                                            365 g
  • Dextrose                                                                    125 g
  • Celery salt                                                                      5 g
  • Sichuan pepper                                                            2 g
  • Sorbet stabilising agent                                              5 g
  • Milk powder 0%                                                          10 g
  • Cinnamon powder                                                       1 g


Proceed as usual for a sorbet: prepare the syrup, leave to settle, mix, blender.

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