FOR 6 DESSERTS, 18 CM IN DIAMETER AND 3.5 CM HIGH

Contents :

  • Lemon sponge cake
  • Morello cherry and grenadine jelly
  • Pine nut crisp
  • Morello cherry and grenadine glaze
  • Lemon mascarpone cream
  • Grenadine syrup.
GRENADINE

Lemon sponge cake:

  • 6 bases diameter 170 + 1 square circle 18×35
  • 200g egg yolks
  • 300g egg whites
  • 250g caster sugar
  • 200g flour
  • 50g cornflour
  • 2 lemon zests

Preparing:

  • Whisk the egg whites with the sugar
  • Sift the flour with the cornflour
  • Gently add the yolks and lemon zest to the meringue whites, followed by the flour/starch mixture.
  • Arrange the 6 bases and line the quare tin
  • Bake at 170°C for around 11 mins for the bases and 18 to 20 mins for the square tin.
  • Turn out of the tin and place on a wire rack.

Morello cherry/grenadine jelly

  • 6 Flexipan inserts 17cm diameter
  • 800g Morello cherry pulp
  • 110g grenadine
  • 20g powdered gelatine
  • 260g single cream (2)

Preparing:

  • Mix the pulp with the grenadine
  • Stir the water into the gelatine powder and allow to absorb
  • Heat the hydrated gelatine with a little morello cherry/grenadine pulp.
  • Mix together, pour into inserts and freeze.

Pine nut crisp:

  • 6 Flexipan inserts 17 cm in diameter
  • 75g milk
  • 195g butter
  • 235g sugar
  • 75g glucose
  • 4g NH pectin
  • 245g pine nuts

Preparing:

  • Mix all the ingredients in a saucepan, except the pine nuts.
  • Cook at 100°C
  • Add the pine nuts
  • Divide into 6 portions, i.e. about 120g of mixture, in the flexipans with insert
  • Spread with a spoon
  • Bake in a fan oven at 150°C until caramelised
  • Cool and unmould.

Morello cherry/grenadine glaze:

  • 360g sugar
  • 200g water
  • 100g Morello cherry purée
  • 25g grenadine
  • 300g liquid cream 35%MG
  • 20g potato starch
  • 10g gelatine (50g water)
  • 150g neutral mirror icing

Preparing:

  • Make a caramel at 185°C
  • Decook with the water, grenadine and Morello cherry purée
  • Mix the cream and cornflour until cold and bring to the boil while stirring
  • stirring
  • Gradually add to the cooked Morello cherry/grenadine caramel
  • Incorporate the gelatine hydrated with the 50g of water, and the topping
  • topping
  • Blend, strain and set aside in a cool place for 12 hours
  • To use, melt at 40°C, use at 24°C.

Lemon mascarpone cream:

  • 40g whole milk
  • 935g Mascarpone
  • 15g powdered gelatine
  • 75g water
  • 115g egg whites
  • 200g sugar (70g water for cooking)
  • 840g whipped cream
  • 3 lemon zests

Preparing:

  • Mix the milk with the tempered mascarpone
  • Sprinkle the lemon zest over the mascarpone
  • Make an Italian meringue with the sugar and 70g water
  • Melt the gelatine with a small portion of the mascarpone, then fold into the rest of the mixture
  • Gently fold in the Italian meringue, then the whipped cream
  • Arrange
  • topping
  • Blend, strain and set aside in a cool place for 12 hours
  • To use, melt at 40°C, use at 24°C.

Grenadine Syrup:

  • 50g grenadine
  • 150g water

Preparing:

  • Place the 17 cm diameter lemon sponge bases in the bottom of the 18 cm circle.
  • Drizzle with the grenadine syrup
  • Place a small amount of mascarpone cream on the base and top with the pine nut crumble
  • Top with more mascarpone cream, and using a soft horn, apply the cream around the edge of each circle to remove any air bubbles.
  • Arrange the jelly puck
  • Cover and smooth with mascarpone cream
  • Block in the freezer, then fill a piping bag (plain tip no. 9) with the remaining cream and pipe in a zigzag pattern over half the dessert.
  • Freeze at
  • Turn out of the mould and spray with a white velvet spray gun
  • Frost the smooth half of the dessert with the Morello Cherry/Grenadine glaze
  • Decorate.

Decorate:

1 The idea:

to combine Morello cherries and grenadine (a very popular syrup with children).

2 The shape:

Simple, combining the round shape of the dessert with the square shape of the decorations.

3 The technical stage:

Make sure you follow the instructions for incorporating the ingredients into the mascarpone cream, which must be tempered, otherwise the mixture will set too quickly!

4 Flavours:

Lemon biscuit, pine nut crunch, Morello cherry/grenadine jelly coulis, and lemon mascarpone cream......Saveurs de Vacances.

5 Caution:

When cooking the crisp, undercooked it will not hold together, overcooked it will develop the bitterness of the pine nuts and caramel.