Friday 29 March 2024
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A Fruity Valentine's Heart

FOR THIS RECIPE



  • For twenty persons

RECIPE STEPS

1/ For the natural Dacquoise

INGREDIENTS

  • 225g almond powder
  • 90g icing sugar
  • 36g flour
  • 270g egg whites
  • 155g sugar

Whisk the egg white with the sugar.

Sieve and add all the dry ingredients.

Lay out in 4 cm diameter circles and bake for 7-8 minutes at 180°C. When cooled, shape into hearts.


2/ For the lemon cream

INGREDIENTS

  • 130g yellow lemon juice
  • 25g lime juice
  • 60g lemon concentrate
  • 22g lemon zest
  • 375g whole eggs
  • 280g sugar
  • 355g butter
  • 36g gelatine mass (6g gelatin powder + 30g water)

Heat the juices, zest and lemon concentrate with the sugar.
Pour over the eggs and reheat to 84°C.
Add the gelatine.

Leave to cool and add the butter to +-35°C.
Mix.

 


3/ Assembly

Fill the heart-shaped insert moulds (+ -3.5 cm) to 2/3 with lemon cream.
Freeze in the freezer for about one hour.


4/ For the raspberry confit

INGREDIENTS

  • 520 gr of raspberry puree
  • 54 gr of trimoline
  • 10 gr of sugar
  • 9 gr of pectinNH325

Boil all the ingredients.

 


5/ Assembly

Top up the moulds previously filled with lemon cream with the raspberry confit.

Close with a Dascquoise biscuit.
Allow to set in the freezer for at least 2 hours before removing from the mould.


6/ For Sable Breton

INGREDIENTS

  • 250g flour
  • 190g butter
  • 5g fleur de sel
  • 117g sugar
  • 117g almond powder
  • 2g liquid vanilla
  • 1egg
  • Zest of 1/2 lemon

Combine the butter, zest, sugar and fleur de sel.
Add the egg and vanilla.

Complete with flour and almond powder.
Allow the pastry to cool for 1 night, roll out and cut out the hearts.
Cook 10-12 minutes at 165°C.


7/ For the vanilla mousse

INGREDIENTS

  • 450g milk
  • 70g glucose
  • 200g white chocolate
  • 425g cream 35%
  • 350g mascarpone
  • 2 vanilla pods
  • 10g liquid vanilla
  • 108g gelatine mass (18g gelatine powder + 98g water)
  • 750g cream 40%

To be done the previous day: heat the milk with the glucose, trimoline and pods. When it boils, pour it over the chocolate, mascarpone and gelatine. Mix and add the cold cream and liquid vanilla. The next day, whisk like a whipped ganache and add the whipped 40% cream.


8/ Assembly

Fill the heart-shaped moulds halfway with vanilla mousse

(+-7cm).
Insert the lemon/raspberry heart.
Smooth everything with a little more vanilla mousse.
Close with the Sable Breton.
Allow to set for 4 hours before removing from the mould

 


9/ Completion

Red velvet spray
In equal proportions – white chocolate, cocoa butter + fat-soluble red dye.

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