Cherry and red currant sorbet, yogurt ice cream and pistachio parfait, with cherry marmalade and pistachio-hazelnut Breton
Cherry and red currant sorbet
- 175 gr. Ravifruit cherry purée
- 100 gr. Ravifruit red currant purée
- 95 gr. Powdered sugar
- 12,5 gr. Glucose
- 130 gr. Water
- 12,5 gr. Lemon juice
- 1,5 gr. Neutral Five Fruit
- 10 gr. Inulin
- 25 gr. Chopped Griottines
Bring all the ingredients except the purées and the Inulin to a boil. Let the mixture cool down and add the purées and the Inulin.
Pistachio and hazelnut cake
- 60 gr. Whole hazelnuts, roasted
- 100 gr. Whole pistachio nuts, roasted
- 100 gr. Dark Muscovado sugar
- 25 gr. Wheat flour
- 50 gr. Unsalted butter
- 3 gr. Sea salt
Mix all the ingredients in a blender. Bake at 170°C for 10 minutes.
Take the cake out of the oven and let rest for 7 minutes before cutting it.
- 125 gr. Ravifruit cherry purée
- 38 gr. Glucose
- 112 gr. Powdered sugar
- 4 gr. Pectin
- 25 gr. Powdered sugar
- 2,5 gr. Powdered tartaric acid
- 20 gr. Gelatin paste
Bring the cherry purée, the glucose and the larger quantity of sugar to a boil.
Add the smaller quantity of sugar mixed with the pectin, and boil up to 105°C.
Add the tartaric acid and finally the gelatin paste.
- 62 gr. Cream, 40 %
- 70 gr. Pistachio paste
- 25 gr. Powdered sugar
- 45 gr. Egg white
- 40 gr. Powdered sugar
- 160 gr. Cream, 40 %, lightly whipped
- 25 gr. Chopped caramelized pistachios
Warm the smaller amount of cream and mix with the pistachio paste and the smaller amount of sugar.
Make a meringue by whisking together the rest of the sugar and the egg white.
Fold in the pistachio paste mixture with one third of the meringue.
Mix with the rest of the meringue.
Finally, fold in the lightly whipped cream.
Yogurt ice cream
- 240 gr. Milk
- 54 gr. Cream, 40 %
- 23 gr. Powdered milk
- 17 gr. Glucose
- 86 gr. Powdered sugar
- 2 gr. Neutral Five Cream
- 167 gr. Yogurt, 8 %
- 21 gr. Sosa yogurt powder
Mix all the ingredients except the yogurt and the yogurt powder, and warm to 85°C.
Cool the mixture and add the yogurt and the yogurt powder.
- 600 gr. Water
- 100 gr. Powdered sugar
- 12 gr. Pectin NH
- 300 gr. Glucose
- 900 gr. Powdered sugar
- Red food coloring
- Silver food coloring
Bring the water to a boil. Mix the smaller amount of sugar with the pectin.
Add the mixture to the water and bring to a boil once more.
Add the glucose and the rest of the sugar.
Heat up the mixture to 95°C. Let the mirror cool. Apply the mirror glaze at 25-30°C.