Rice pudding Dacquoise with Balsamic strawberries
Par Frédéric CASSEL
FOR THIS RECIPE
1/ Almond dacquoise
- 270 g powdered white almonds
- 270 g icing sugar
- 100 g caster sugar
- 300 g pasteurised egg whites
Mix the icing sugar and powdered almonds. Whisk the egg whites in the mixer bowl with a whisk; add one-third of the caster sugar and whisk, add another third and repeat, then add the remaining sugar; whisk again until you obtain a soft meringue. By hand, add the icing sugar/powdered almond mixture to the meringue, gently lifting the preparation with a spatula, and not by whipping. Use immediately.
2/ Cutting the dacquoise biscuit
Place rings 8, 17, 21 and 28 cm in Ø and 2 cm high, buttered and lined with a 2 cm high strip of silicone paper, on a baking sheet covered with baking parchment. Using a piping bag fitted with a plain no. 10 nozzle for the dessert size and no. 8 nozzle for the individual desserts; fill the bottom of the rings with dacquoise biscuit, starting from the centre and forming a spiral. Pipe balls of dacquoise biscuit side by side all around the edge. Sprinkle lightly with icing sugar twice, at 15 minutes intervals, to get a “pearl” effect. Sprinkle with almond sticks.
3/ Baking the dacquoise biscuit
Bake the dacquoise biscuit in a fan-assisted oven at 170°C for 25 to 35 minutes depending on the size, leaving the steam open to prevent the dacquoise from swelling and falling back immediately due to the concentrated steam in the oven. When cooked, it remains resistant – crispy on the outside and soft on the inside. Allow to cool before removing from the rings and storing on a plate covered with cling film in the freezer.
4/ Vanilla rice pudding
- 125 g rice
- 750 g milk
- 375 g de whipping crea
- 50 g sugar
- Vanilla 1 pod
- 500 g mascarpone
Wash and rinse the rice several times to remove as much starch as possible
Boil the milk and cream with the scraped vanilla pod, lower the heat to its lowest setting and cook the rice gently, stirring constantly. Add the sugar at the end of cooking; to stop cooking, add the mascarpone, mix and keep in a cool place.
5/ Balsamic strawberry coulis
- 1 kg strawberry puree
- 40 g Lemon juice
- 150 g caster sugar
- 30 g pectin NH
- 80 g trimoline
- 50 g balsamic vinegar
Bring the purée and trimoline to 40°C in a saucepan. Drizzle in the sugar/pectin mixture while whisking. Finish cooking with the lemon juice and balsamic vinegar
Pour discs of coulis into the flexipans, diameter 12.5 for the 4-portion and 15 for the 6-portion
Take a base of dacquoise, use a piping bag to apply a little rice pudding, lay the disc of jelly on top
Put on more rice pudding, sprinkle the edges of the dacquoise with sugar, arrange some chopped strawberries on top and cover with exotic jelly
Decorate with PCB strawberries, freeze-dried
And some strawberry powdered meringue pieces.
OUR SMALL STEPS
Arnaud Larher opens a new shop at 57 rue Damrémont Paris 18ème. A new concept to discover from Saturday 26 September.
Brandon Dehan is awarded the Pastry of the Year by Le Chef magazine. He works with Glenn Viel at l'Oustau de Baumanière, 3 Michelin stars.
The Sirha and the Pastry World Cup, initially scheduled for next January in Lyon are reprogrammed from May 29 to June 2, 2021.