For 10 servings
- Baked and buttered canistrelli
- Brocciu cheese-cake dough
- Candied pomelos
- Segments of pomelo with nepita
The day before
Baked and buttered canistrelli
- 50 g extra-fine butter
- 180 g citron canistrelli from the Maleva domain in Aleria
Soften the butter.
Crush the canistrelli into a powder.
Incorporate the softened butter and mix slowly.
Spread homogenously into a china pie dish Ø 28cm and 3.5cm high.
Put in the oven at 170°C and bake for 18 to 20 minutes.
Brocciu cheese-cake dough
- 600 g fresh brocciu
- The finely grated skin of a pomelo
- 225 g cream cheese (Philadelphia)
- 220 g caster sugar
- 35 g flour
- 30 g egg yolk
- 200 g egg
- 70 g liquid cream
In a blender, mix the brocciu, the zest of pomelo, the cream-cheese, the sugar and the flour and add the egg yolks and the lightly beaten eggs and finish with the liquid cream.
On a bottom of baked and buttered canistrelli, pour the brocciu chees-cake dough and put the pie dish in the oven at 90°C for 1 hour.
Leave to cool.
Cubes of candied pomelos
- 2 Corsican
- 500 g mineral water
- 250 g caster sugar
- 25 g jus de citron
- 1 g star anise (Thiercelin)*
- 2 grated vanilla pods
- 1 g grinded Sarawak black pepper (Thiercelin)
Cut the pomelo skins in 1 x 1.5cm cubes.
Blanch the skins in three different waters to get rid of the sourness.
Bring the ingredients to a boil to get a syrup and dip the pomelo skins in the syrup.
Let the pomelos candy in a slow boil for 1:15 to 1:30 hour.
Take away from the heat and leave to macerate for one night in the refrigerator.
Cut into cubes of 0.5cm.
Drip-dry them the day before.
On the very day
- 4 to 5 Corsican pomelos
With a well sharpened knife, take off the ends of the pomelos and peel with the knife from top to bottom around the shape of the fruit to expose the flesh.
Pick the segments with a small knife.
Depending on their size, cut in half horizontally.
Put the segments to drip-dry on kitchen paper.
- Did you put enough dried nepita?
Unmould the cake and put it on a serving dish.
Spread the segments of pomelos in a circle on the whole surface of the cake.
Spread twenty or so cubes of candied pomelos.
Keep in the refrigerator until tasting.
Mineral water or Cap-Corse Muscat.
* An aromatic vivacious plant of the peppered mint family growing in Corsica. Dryt well on a sheet of a newspaper before using it sparingly: its fragrance is very strong. When tasted, it reveals floral notes before exposing herbaceous, menthol-like and nearly peppered notes.
In Paris as in Tokyo gourmets flock to Pierre Hermé’s elegant shops. Throughout the year, Pierre Hermé presents « Fetish », delicious creations inspired by his flavours-turned-cult. His Signatures (Ispahan®, Plaisirs Sucrés®, 2000 feuilles®) and his Classiques continues to delight loyal fo [...]Read more