Cassis Collection. Special issue

Transcription

1 Cassis Collection Special issue

2 Summary All the know-how and quality of Griottines and Framboisines designed to bring out the very best in blackcurrants. Obtained by marinating premium quality "Noir de Bourgogne" blackcurrants in several Crème de Cassis liqueur baths, Cassis Peureux is a wonderfully flexible ingredient that is sure to inspire your imagination. Make your own delicious creations with Cassis Peureux! log page 4 Raspberry blackcurrant chocolate criolait created by Stéphane Glacier He was made a "Meilleur Ouvrier de France" in 2000 (France's highest professional award) and was the coach for the French Pâtisserie team who won the World Pastry Cup in the United States in He opened his shop "Pâtisseries and Gourmandises by Stéphane Glacier" in 2008 in Colombes, near Paris; and in 2011, his school of pastry and cuisine for professional chefs from all over the world. Recognized for his high standards in terms of both his technical skills and the selection of ingredients used, he naturally chooses to work with Griottines and Cointreau on a daily basis, and has been their fervent ambassador for 20 years. Stéphane Glacier and Jérôme Le Teuff, his head pastry chef, have taken great delight in experimenting with Cassis Peureux and are pleased to present eight original creations. Stéphane Glacier Meilleur Ouvrier de France Pastry 2000 European Sugar Art Champion 1997 «Pâtisseries et Gourmandises par Stéphane Glacier» (shop) «Pâtisseries et Gourmandises l école» (school) Colombes (92) - croustifondant page 12 page 6 Stéphane Glacier, a pastry, chocolate and confectionery consultant, has an extremely rich professional background. He teaches French Pâtisserie worldwide in prestigious schools, organizes training courses for professional chefs and pastry classes open to the public. He has also written many books about Pâtisserie. sablé Red fruit and blackcurrant cheesecake tart page 14 cherry dairy delight page 8 Mini blackcurrant choux buns page 10 bourbon tartlet page 16 Flavours of Italy verrine page 18

3 log Recipe for 2 log moulds Size: length 50 cm, width 8.5 cm, height 7 cm Composition: Orange almond sponge, blackcurrant cream, blackcurrant bavarois syrup with Earl Grey tea, blackcurrant preserve, caramelized almonds, Almond orange sponge Recipe for one 36 cm x 56 cm x 1 cm Flexipat tray 400 g almond paste 50% 185 g ground candied oranges 550 g whole eggs 85 g flour 4 g baking powder 4 g salt 145 g beurre noisette Using a flat beater, mix the almond paste with the candied orange. Gradually add the eggs. Remove the flat beater and attach the whisk. Whisk to an emulsion. Add the salt and sifted flour and then the warm beurre noisette on first speed. Spread 1350 g per Flexipat and cook at 170 C for 12 to 14 minutes in a convection oven, or 200 C in a deck oven. cream 240 g blackcurrant purée 120 g UHT single cream 120 g whole milk 140 g egg yolks 90 g sugar 6 g gelatine leaves («silver» strength) 250 g (125 g for log mould) Boil the cream, milk and blackcurrant purée. Whisk the egg yolks thoroughly with the sugar. Pour the hot liquid onto the egg yolks. Cook this mixture to 85 C, pass through a fine strainer and then incorporate the gelatine after it has been soaked and drained. Pour 350 g of blackcurrant cream into a small log mould and sprinkle with 125 g of. Freeze. Earl Grey tea bavarois 360 g UHT single cream 360 g whole milk 32 g Earl Grey tea 185 g sugar 165 g egg yolks 20 g gelatine leaves («silver» strength) 750 g whipped cream Bring the milk, cream and Earl Grey tea to the boil, leave to infuse for 10 minutes then pass through a fine sieve. Whisk the sugar with the egg yolks. Pour the liquids onto the sugar and egg yolks. Cook this mixture to 85 C and incorporate the gelatine after it has been soaked in cold water and drained. Pass through a fine strainer. Cool and incorporate the whipped cream. Assembly Line the moulds with acetate sheets. Line the sides of the mould with the Earl Grey tea bavarois cream then fill with one layer of Earl Grey tea bavarois cream. Insert the blackcurrant cream log. Add a 4 cm wide strip of orange almond sponge, soaked with blackcurrant syrup. Add another 1 cm layer of Earl Grey tea bavarois cream. Soak a 7 cm wide strip of orange almond sponge in blackcurrant syrup then cover it with 200 g of blackcurrant preserve using a piping bag with a 1 cm nozzle. Place the sponge on the bavarois cream, preserve side down, to seal the mould. Freeze. Unmould the log by holding the mould under very hot water, remove the acetate sheets, and return the log to the freezer. Cover the entire log with neutral icing. Cut the logs to the desired size then place them on boards. Decorate with caramelized almonds on each side. Decorate with a line of along the full length of the log. Decorate with some "gold brushed" mini chocolate bars. Earl Grey tea bavarois syrup 100 g water 200 g juice 75 g 30 Baumé syrup Mix all the ingredients cold. preserve 360 g blackcurrant purée 55 g juice 185 g sugar 8 g NH pectin Heat the blackcurrant purée, the juice and half the sugar to 70 C. Add the NH pectin mixed with the rest of the sugar, mix. Bring to the boil for 5 minutes as if making a jam. Allow to cool then refrigerate. Caramelized almonds 250 g slivered almonds 50 g 30 Baumé syrup granulated sugar as needed Mix the almonds and the syrup. Spread out on a baking sheet covered with greaseproof paper. Sprinkle with a little sugar, caramelize in a convection oven at 160 C for about 20 minutes, stirring from time to time. Almond orange sponge cream 4 5 preserve Caramelized almonds

4 Recipe for 24 small dome-shaped cakes with a diameter of 7 cm Composition : Chocolate sponge, blackcurrant syrup, Cassis Peureux, vanilla cream, raspberry and blackcurrant chocolate mousse, crunchy praline, chocolate icing Chocolate sponge Recipe for one 30 x 40 cm Flexipat tray 40 g cocoa powder 60 g flour 40 g butter 120 g egg yolk 100 g sugar 120 g egg white 25 g sugar Whisk the egg yolks with the 100 g sugar. Sift the cocoa powder with the flour. Whisk the egg whites with the 25 g sugar. Melt the butter. Incorporate ⅓ of the egg whites into the whisked yolks. Incorporate the flour and the cocoa powder and then the rest of the egg whites. Separate a small quantity of the sponge mixture, add the hot butter and then mix it all back into the main mixture. Weigh out 500 g per Flexipat tray and cook at 180 C in a convection oven or 200 C in a deck oven for 10 to 12 minutes. syrup 100 g water 200 g blackcurrant juice 75 g 30 Baumé syrup Mix all the ingredients cold. Raspberry blackcurrant chocolate criolait Vanilla and cream 100 g UHT single cream 100 g whole milk 1 vanilla pod 60 g egg yolk 38 g sugar 3 g gelatine leaves («silver» strength) 240 g Boil the cream and milk with the vanilla pod. Whisk the egg yolks thoroughly with the sugar. Pour the hot liquid onto the egg yolks. Cook this mixture to 85 C, pass through a fine strainer sieve and then incorporate the gelatine after it has been soaked and drained. Fill each cavity of a 3 cm diameter dome Flexipan tray with 10 g of and then pour in 12 g of the vanilla cream. Freeze. Raspberry and blackcurrant chocolate mousse 140 g UHT single cream 140 g glucose 180 g raspberry purée 45 g juice 490 g milk chocolate couverture (38% cocoa) 7 g gelatine leaves («silver» strength) 455 g whipped cream Bring the cream and the glucose to the boil. In another saucepan, bring the raspberry purée and the Cassis Peureux juice to the boil. Pour both liquids onto the couverture chocolate to obtain a ganache, add the gelatine, previously softened in cold water, drained and melted in the microwave. Cool and then incorporate the whipped cream. Crunchy praline 110 g 50% almond and hazelnut praline 50 g milk chocolate couverture (38% cocoa) 125 g feuilletine 5 g vegetable oil Melt the milk chocolate couverture. Using the flat beater, mix the praline with the melted milk chocolate Chocolate icing 250 g UHT single cream 200 g 30 Baumé syrup 50 g glucose 100 g dark chocolate couverture (58% cocoa) 500 g brown icing paste Boil the cream, syrup and glucose and pour onto the chopped up couverture and icing paste. Blend for 30 seconds. Pass though a fine strainer and use at 40 C. Assembly Half fill the cavities in a 7 cm diameter Flexipan dome with raspberry and blackcurrant chocolate mousse, then use a spoon to coat the sides of the cavities with the mousse. Insert a vanilla and cream dome. Add half a centimetre of raspberry and blackcurrant chocolate mousse. Insert a 6 cm disc of chocolate sponge soaked in blackcurrant syrup. Smooth the top with more chocolate mousse then finish with the crunchy praline. Freeze. Unmould the domes and glaze them with the chocolate icing. Place a 3 cm square of white chocolate on the top of each little cake. Place 4 on top of the chocolate square then sprinkle lightly with decorative snow sugar. Decorate the side with a milk chocolate "grid". White chocolate square Milk chocolate grid Crunchy praline Chocolate icing Raspberry and blackcurrant milk chocolate Vanilla and cream 6 couverture. Add the feuilletine and the vegetable oil. 7 Mix thoroughly. Soaked Chocolate sponge

5 cherry dairy delight Recipe for 3 cake rings in 18 cm in diameter x 4,5 cm high Composition : Raspberry sponge, morello cherry sorbet,, yoghurt ice cream, whipped cream, Griottines, purple macaroons Raspberry sponge Recipe for 36 x 56 x 1 cm Flexipat tray 250 g whole eggs 200 g sugar 120 g flour 8 g baking powder 180 g beurre noisette 200 g raspberry pieces Whisk the eggs and the sugar using an electric whisk. When the mixture is light and foamy, gently add the flour, then the finely sieved beurre noisette and finally the raspberry pieces. Spread out on a Flexipat tray and cook at 180 C in a convection oven or 200 C in a deck oven for 10 to 12 minutes. Morello cherry and sorbet 140 g water Heat the water heat to 40 C. Add the sugars. Mix with 150 g sugar the stabilizer. Add the atomized glucose. Bring to the 45 g atomized glucose boil. Let cool. When cold, add the morello cherry 1 g sorbet stabilizer purée, adjust to 34% using a refractometer. Put the 415 g morello cherry purée mixture into an ice cream maker and blend. In a g cm Flexipan insert, sprinkle 60 g of then fill with 250 g of morello cherry sorbet. Freeze. Yoghurt ice cream 500 g whole milk 110 g 0% fat-free powdered milk 325 g UHT single cream zest of 2 lemons 295 g sugar 14 g ice cream stabilizer 50 g atomized glucose 50 g dextrose g yoghurt In a saucepan, heat the milk, cream, milk powder and lemon zest. Mix the sugar with the ice cream stabilizer, atomized glucose and dextrose, add it to the saucepan at 40 C. Cook to 85 C. Pass through a fine strainer. Cool, add the yoghurt and leave to develop for 24 hours at 4 C. Put the mixture into an ice cream maker and blend. Whipped cream 375 g UHT single cream 45 g sugar ½ vanilla pod Mix all the ingredients then whisk to obtain whipped cream. Purple macaroons 300 g icing sugar 300 g ground blanched almonds 110 g egg white 1 g purple food colouring powder 300 g sugar 75 g water 110 g egg white Mix the icing sugar and ground almonds in a food processor for a maximum of 20 seconds. Using the flat beater, mix the sugar and almonds with the egg whites and colouring to make an almond paste. Cook the sugar and water to 118 C and pour onto the whipped egg whites to make an Italian meringue. Leave running at medium speed until the meringue is at 40 C. Gradually, gently fold the meringue into the almond paste. Next stage of the purple macaroon preparation Work the macaroon mixture with a spatula until it is smooth and shiny. Using a piping bag with an 8 mm nozzle, pipe 3 cm balls onto a sheet of greaseproof paper. Cook on a baking sheet for about 12 minutes at 150 C in a convection oven or in a deck oven at 170 C using two baking sheets (one of them preheated). Assembly Pre-chill the 18 cm diameter and 4.5 cm high cake rings in the freezer. Line them with rhodoid. Cut out 16 cm discs of raspberry sponge. Using a spatula, line the cake ring with yoghurt ice cream, then insert a raspberry sponge disc. With a piping bag, cover with 1 cm of yoghurt ice cream. Insert the disc of morello cherry and sorbet. Insert a second disc of raspberry sponge then smooth over with yoghurt ice cream. Freeze. Remove the cake ring. Using a palette knife, make a "zig zag" decoration on the top of the dessert with the whipped cream. Remove the rhodoid. Place the macaroons around the dessert using whipped cream. Pipe whipped cream peaks around the edge of the dessert using a piping bag with a fine fluted nozzle. Place a on top of each point. Decorate the top of the dessert with some Griottines. Sprinkle with a few pistachio shards. Cassis Peureux Yoghurt ice Griottines «Swirls» of whipped cream Raspberry sponge Morello cherry and sorbet Macaroons 8 9

6 Mini blackcurrant choux buns Crumble 215 g butter 270 g brown sugar 270 g flour Using the flat beater, mix the butter and brown sugar. Add flour and mix to obtain a homogeneous consistency. Allow to rest in the refrigerator for two hours. When the crumble has rested and is cold, roll it out to a thickness of 3 mm. Cut out discs with a plain edged 3 cm cutter and place a disc of crumble on each ball of choux pastry. Bake at 160 C in a deck oven with the vents open. Assembly and finishing Use a small nozzle to make holes in the bottoms of the choux buns and insert three. Smooth the blackcurrant confectioner's custard with a whisk and then fill the buns. Sprinkle the choux buns with decorative snow sugar. Make a rosette with the vanilla mousseline cream on the top of each bun. Place a on each rosette. Recipe for 100 choux buns Composition : Choux pastry, crumble, blackcurrant confectioner's custard,, vanilla mousseline cream Choux pastry 375 g water 125 g whole milk 5 g salt 15 g sugar 200 g butter 300 g T 55 or 65 flour 500 g eggs In a saucepan, bring the water and milk to the boil with the salt, sugar and butter. Sift the flour. When the liquid boils, remove from the heat and incorporate the flour, stirring continuously. Return to the heat and dry out the dough until it no longer sticks to the sides of the saucepan. Tip into a mixing bowl with a flat beater. Gradually add the eggs to reach the desired consistency. Use a smooth nozzle to make 3 cm balls of dough on baking sheets that are either greased or covered with greaseproof paper. For cooking : see crumble confectioner s custard 380 g whole milk 180 g blackcurrant purée 180 g juice 180 g egg yolks 150 g sugar 55 g confectioner s custard powder 55 g butter Make confectioner's custard using the milk, blackcurrant purée, juice, egg yolks, sugar, confectioner s custard powder and butter. Cool quickly and refrigerate. Vanilla mousseline cream 215 g whole milk 55 g egg yolks 60 g sugar 1 vanilla pod 15 g confectioner s custard powder 15 g butter 105 g butter Make confectioner's custard using the milk, vanilla, egg yolks, sugar, confectioner s custard powder and the 15 g of butter. Let cool. When cold, place in a mixing bowl with the whisk attachment and emulsify the confectioner s custard powder with the 105 g of softened butter. Vanilla mousseline cream confectioner's custard 10 11

7 sablé croustifondant Recipe for 100 shortbread biscuits Composition : Breton sablé pastry, blackcurrant fruit paste, vanilla cream, fruit paste 200 g blackcurrant purée 80 g juice 30 g sugar 7 g yellow pectin 300 g sugar 70 g glucose 1 g tartaric acid 1 g water 125 g Place a in each cavity of a 2 cm Flexipan dome. Bring the blackcurrant purée and the juice to the boil. Mix the pectin and sugar and add when the mixture boils. Mix, return to the boil, then add the sugar and glucose. Cook to 75 C on a refractometer or 107 C on a thermometer. Add the acid dissolved in water then pour into the 2 cm Flexipan dome with the. Allow to cool then unmould. White mixture for chocolate gun 300 g white chocolate 200 g cocoa butter Melt at 40 C. Assembly and finishing Place a blackcurrant fruit paste disc on each Breton shortbread. Using a piping bag with an 8 mm nozzle, pipe the vanilla cream in a spiral around the fruit paste. Refrigerate for one hour. Spray the shortbread biscuits using the chocolate gun filled with the white chocolate mixture. Place a on top of the vanilla cream. Sprinkle with a few pistachio shards. Breton sablé pastry 285 g butter 260 g sugar 7 g salt 110 g egg yolks 375 g flour 12 g baking powder Using the flat beater, mix the butter, sugar and salt. Add the egg yolks. Add the flour sifted with the baking powder, leave to chill for at least two hours in the refrigerator. Roll the dough out in a layer 4 mm thick using a rolling machine. Cut out discs using a 4 cm fluted cutter and bake them in a 4 cm round Flexipan mold. Bake at 160 C for 12 minutes. Vanilla cream 325 g whole milk 80 g egg yolk 85 g sugar 1 vanilla pod 25 g confectioner's custard powder 25 g butter 5 g gelatine 360 g whipped cream Make confectioner's custard using the milk, vanilla, egg yolks, sugar, the confectioner s custard powder and butter. When the confectioner s custard is cold, whisk it until it is completely smooth. Melt the previously soaked and drained gelatine in the microwave and incorporate it into the confectioner s custard. Lightly fold in the whipped cream. Vanilla cream Breton shortbread fruit paste 12 13

8 Red fruit and blackcurrant cheesecake tart Recipe for three 18 cm diameter tarts Composition : Rich almond shortcrust pastry, cheese cake, blackcurrant crème diplomate, red fruit, blackcurrant preserve, Rich almond shortcrust pastry 500 g T 55 flour 300 g butter 5 g salt 190 g icing sugar 65 g whole ground almonds 110 g whole eggs Using the flat beater, mix the flour, salt and butter to obtain a "sandy" mixture. Add the rest of the ingredients. Work gently until all the flour has disappeared. Wrap in clingfilm. Place in the refrigerator until ready to use (at least two hours). When the rich shortcrust pastry dough has rested and is cold, roll it out to a thickness of 3 mm. Line the tart rings, allow to rest in the refrigerator for at least two hours, then bake in a convection oven for 15 minutes at 160 C. Cheesecake 350 g cream cheese 105 g sugar 115 g thick crème fraîche 80 g eggs 10 g egg yolk 10 g starch 50 g UHT single cream Using the flat beater, cream the cream cheese with the sugar and starch. Add the eggs one by one then the yolk. Finally add crème fraîche and the UHT single cream. preserve 200 g blackcurrant purée 90 g sugar 4 g NH pectin Heat the blackcurrant purée and half the sugar to 70 C. Add the NH pectin mixed with the rest of the sugar, mix. Bring to the boil for 5 minutes as if making a jam. Allow to cool then refrigerate. crème diplomate 85 g whole milk 80 g blackcurrant purée 40 g egg yolks 45 g sugar 12 g confectioner's custard powder 12 g butter 2 g gelatine 185 g whipped cream Make confectioner's custard using the milk, blackcurrant purée, egg yolks, sugar, confectioner's custard powder and butter. When the confectioner's custard is cold, whisk it until it is completely smooth. Melt the previously soaked and drained gelatine in the microwave and incorporate it into the confectioner's custard. Lightly fold in the whipped cream. Next stage of the blackcurrant crème diplomate preparation Make quenelles by putting the blackcurrant crème diplomate in a quenelle-shaped Flexipan mould. Make little hollows with a spoon and add a small quantity of blackcurrant preserve and two or three Cassis Peureux. Freeze. White mixture for chocolate gun 300 g white chocolate 200 g cocoa butter Melt at 40 C. Assembly and cooking Use a piping bag to pipe 80 g of blackcurrant preserve in the bottom of a precooked rich almond shortcrust pastry base, place 60 g of on top the conserve, then pour in 240 g cheesecake mixture, cook at 100 C for 15 minutes. Chill in the refrigerator. Spray each blackcurrant crème diplomate quenelle with the white chocolate mixture using a chocolate gun. Place the quenelles around the edge of the tart. Place a few and pistachio shards between each quenelle. Place the red fruit evenly (strawberries, raspberries and redcurrants) in the centre of the tart. crème diplomate quenelle preserve Strawberries, raspberries, redcurrants Cheesecake mixture Rich almond shortcrust pastry base 14 15

9 bourbon tartlet Recipe for 24 tartlets 8 cm in diameter Composition : Rich almond shortcrust pastry, almond cream, strawberry, raspberry and blackcurrant preserve, vanilla crème diplomate,, raspberries, redcurrants Rich almond shortcrust pastry 500 g T 55 flour 300 g butter 5 g salt 190 g icing sugar 65 g whole ground almonds 110 g whole eggs Using the flat beater, mix the flour, salt and butter to obtain a "sandy" mixture. Add the rest of the ingredients. Work gently until all the flour has disappeared, wrap in clingfilm. Place in the refrigerator until ready to use (at least two hours). When the rich shortcrust pastry dough has rested and is cold, roll it out to a thickness of 3mm. Use a 10 cm fluted cutter to make rich shortcrust pastry discs and line the tartlet moulds. Almond cream 155 g softened butter 155 g icing sugar 155 g ground almonds 185 g eggs 15 g Saint James rum 54 vol. 30 g confectioner's custard powder 145 g cream 144 g Cream the butter and icing sugar with the flat beater, add the ground almonds, eggs, confectioner's custard powder, Saint James rum and finally the cream. Take care not to overwork the mixture. Vanilla crème diplomate 325 g whole milk 80 g egg yolks 85 g sugar 1 vanilla pod 25 g confectioner's custard powder 25 g butter 6 g sheet gelatine («silver» strenght) 360 g whipped cream Make confectioner's custard using the milk, vanilla, egg yolks, sugar, confectioner's custard powder and butter. When the confectioner's custard is cold, whisk it until it is completely smooth. Melt the previously soaked and drained gelatine in the microwave and incorporate it into the confectioner's custard. Lightly fold in the whipped cream. Place 35 g of vanilla crème diplomate in 7 cm Flexipan domes then insert the strawberry and raspberry domes in the centres. Freeze. Assembly and cooking Place 35 g of almond cream in the bottom of each tartlet, put 6 on the almond cream then cook at 160 C for 35 minutes. Chill after cooking. Spray each vanilla crème diplomate dome with the white chocolate mixture using a chocolate gun. Place a vanilla crème diplomate dome in the centre of each tartlet. Place and redcurrants evenly around the dome, alternating 3 blackcurrants with one redcurrant. Finish with a raspberry on the top, sprinkle lightly with icing sugar. Strawberry, raspberry and preserve Almond cream Raspberry Vanilla crème diplomate Red fruit Strawberry, raspberry and preserve 75 g strawberry purée In a saucepan, heat the strawberry purée, Cassis 40 g juice Peureux juice, raspberry pieces, glucose and half of 75 g raspberry pieces the sugar. Mix the NH pectin with the rest of the sugar 3 g NH pectin and add to the saucepan. Whisk. Boil for three 20 g glucose minutes then incorporate the soaked and drained 15 g sugar gelatine. Pour 6 g into a 3 cm Flexipan dome and 2 g sheet gelatine («silver» strenght) then place two in each cavity. Freeze. 40 g White mixture for chocolate gun 300 g white chocolate 200 g cocoa butter Melt at 40 C. Rich almond shortcrust pastry base 14 15

10 Recipe for twenty four 180-ml verrines Composition : Pistachio genoise sponge, orange marmalade, vanilla pannacotta, pistachio crème diplomate, Cointreau whipped cream, Pistachio genoise sponge Recipe for 30 x 40 cm Flexipat tray 200 g 50% almond paste 20 g coloured pistachio paste 275 g whole eggs 40 g flour 2 g baking powder 2 g salt 70 g beurre noisette Using a flat beater, mix the almond paste with coloured pistachio paste. Gradually add the eggs. Remove the flat beater and attach the whisk. Whisk to an emulsion. Add the salt and sifted flour and then the warm beurre noisette on first speed. Spread 600 g per 30 x 40 cm Flexipat tray and cook at 170 C for 10 to 12 minutes in a convection oven, or 200 C in a deck oven. Orange marmalade 290 g oranges 1 l water 4 g salt 260 g orange and bitter orange pruée 4 g NH pectin 130 g sugar Flavours of Italy verrine Bring the water to the boil with the salt. Add the oranges cut into very fine rounds without pips. Return to the boil and blanch for three minutes then drain and rinse in cold water. Mix the sugar with the pectin. In a saucepan, warm the orange purée and add the sugar and pectin mixture. Mix thoroughly. Add the oranges. Cook on a low heat until it has a marmalade texture. Cool and then finely chop the marmalade. Vanilla Pannacotta g UHT single cream 9 g gelatine leaves («silver» strength) 2 vanilla pods 155 g sugar Bring the cream to the boil with the sugar and the vanilla pods. Leave to infuse for 10 minutes. Remove the vanilla pods, then incorporate the gelatine after it has been soaked in cold water and drained. Cool to 20 C. Pistachio crème diplomate 165 g whole milk 40 g egg yolk 45 g sugar 20 g pistachio paste 12 g confectioner's custard powder 12 g butter 2 g gelatine 185 g whipped cream Make confectioner s custard using the milk, pistachio paste, egg yolks, sugar, confectioner's custard powder and butter. When the confectioner s custard is cold, whisk it until it is completely smooth. Melt the previously soaked and drained gelatine in the microwave and incorporate it into the confectioner s custard. Lightly fold in the whipped cream. Cointreau whipped cream 250 g UHT single cream 30 g sugar 10 g Cointreau 60 vol. Whip all ingredients into the cream mixture. Assembly Put 25 g of orange marmalade in the bottom of each verrine, then gently pour in 65 g of pannacotta. Add 6, refrigerate for three hours. When the pannacotta has set, insert a 6 cm disc of pistachio sponge, put in 4, then fill to the top with pistachio crème diplomate. Refrigerate. Make a rosette of Cointreau whipped cream on the top of the verrine. Place a few around the edge of the verrine. Sprinkle with pistachio shards. Garnish with a white chocolate decoration «brushed with orange». White chocolate decoration «brushed with orange» Cointreau whipped cream Pistachio crème diplomate Pistachio genoise sponge Cassis Peureux Orange marmalade Pannacotta

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