FOR THIS RECIPE
- For 8 persons (29 x 8 cm)
1/ Light cream mascarpone and Madagascar vanilla
- 75 g sugar
- 25 g water
- 52 g egg yolk
- 2 Madagascar vanilla pods
- 110 g mascarpone
- 6 g gelatine
- 30 g water
- 260 g whisked cream
Bring the sugar and the water to the boil and pour on the yolks. In a bain-marie, poach the sabayon at 85 °C and let cool while whisking.
Scrub the vanilla pods and incorporate to the mascarpone.
Put 6 g of gelatine leaves in the 30 g of water during 20 minutes. Drip-dry the leaves before melting them on the heat.
Pour the melted gelatine in the sabayon and add the vanilla mascarpone. Finally, add the whisked cream slowly.
2/ Mango passion marmalade
- 125 g pieces of fresh mango
- 38 g passion fruit juice
- 25 g sugar
- 4 g gelatine
- 20 g water
Prepare a compote with the pieces of mango and the sugar in the oven during 20 minutes at 160 °C (320°F).
Add the passion fruit juice and the previously melted gelatine in the 20 g of water.
Finally, lay a sheet of baking paper on a rectangular dish 28 x 7 cm before pouring the marmalade on it. Put in the refrigerator for 2 hours.
3/ Mellow almond biscuit
- 20 g flour
- 80 g almond powder
- 60 g ice sugar
- 100 g egg white
- 40 g sugar
Mix the flour, the almond powders and the ice sugar.
Raise the egg whites into a mousse and add the sugar.
Drop the powders on the whites and mix softly. Cook at 180°C (355°F) during 15 minutes on a baking paper in a rectangular dish 28 cm x 7 cm.
- Some fruits for the décor: crystallised orange, papaya, pineapple,…
- 60 g white chocolate to create the two waves
- 40 g grated coconut
In your Yule mould, 29 cm x 8 cm, put the light mascarpone cream & vanilla up to one third. Carefully spread the cream to the edges of the mould with a spoon so that the biscuit and the marmalade do not become apparent when unmolding.
Softly lay the marmalade mango passion rectangle, and then the mellow almond biscuit.
Leave for one night in the refrigerator before unmolding.
Finally, decorate the Yule with pieces of fruits laid between two waves of white chocolate. Sprinkle the grated coconut on the base of the Yule, 1 cm thick.
Tasting may begin!
OUR SMALL STEPS
After the Pic house, the George V hotel and the Taillevent in Paris, the 2018 French Dessert Champion François Josse becomes pastry chef at the Margaret-Hôtel Chouleur in Nîmes.
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