The Creations

Entremets

White peach

Redcurrant

Raspberry

Descriptive diagram

White Peach Melba

Stéphane Augé

Best Ice Cream Maker France 2007

FULL FRUIT WHITE PEACH SORBET 65%

PONTHIER white peach purée
Water
Sugar
Dextrose
Glucose powder
Stabilising agent for sorbet

2000g
380g
300g
110g
60g
12g

Warm the water to 45°C, add all the dry ingredients mixed together, mix to a uniform texture. Pasteurise at 85°C, mix once more. Cool the mixture quickly, add the defrosted PONTHIER white peach purée, mix together and leave to rest for 24 hours at a maximum temp of +4°C. Mix one last time before processing. Pour into a baking tin, cover with contact film and store at -18°C.

30% REDCURRaNT ICED CREAM

PONTHIER redcurrant purée
Whole milk
Cream (35% fat)
Milk powder (0% fat)
Sugar
Glucose powder
Dextrose
Stabilising agent / emulsifier for ices and iced cream

1000g
940g
340g
175g
165g
100g
150g
15g

Warm the whole milk and the cream to 45°C, add all the dry ingredients together, mix to a uniform texture. Pasteurise at 85°C, mix once more. Cool the mixture quickly, add the defrosted PONTHIER redcurrant purée, mix together and leave to rest for 24 hours at a maximum temp of +4°C. Mix one last time before processing. Pour into a baking tin, cover with contact film and store at -18°C.

FULL FRUIT RASPBERRY SORBET 60%

PONTHIER raspberry purée
Water
Sugar
Dextrose
Glucose powder
Sorbet stabilising agent

1000g
240g
160g
45g
45g
6g

Warm the water to 45°C, add all the dry ingredients mixed together, mix to a uniform texture. Pasteurise at 85°C, mix once more. Cool the mixture quickly, add the defrosted PONTHIER raspberry purée, mix together and leave to rest for 24 hours at a maximum temp of +4°C. Mix one last time before processing. Pour into a baking tin, cover with contact film and store at -18°C.

RED / WHITE CHOCOLATE VELOURS

White chocolate coating
Cocoa butter
White fat-soluble colourant
Red fat-soluble colourant

1000g
300g
SQ
SQ

Melt the white chocolate and cocoa butter coating, mix to a uniform texture, colour as needed with the fat-soluble colourant or coloured cocoa butter. Filter before filling the icing gun. Use at 50°C on iced desserts for the best velvety texture.

RED NEUTRAL GLAZE

Sugar (1)
Pectin NH
Water
Sugar (2)
Glucose syrup
Red water-soluble colourant

50g
12g
300g
450g
150g
SQ

Combine the sugar and pectin NH, add water and bring to the boil. Gradually add the sugar while the mixture is boiling. Lastly add the glucose syrup and cook at 103°C. Stop the cooking, colour as desired, use at 25°C.

CRISP ALMOND SHORTBREAD

Butter
Icing sugar
Sugar
Salt
Whole eggs
Ground almonds
Corn flour
Flour

300g
75g
75g
6g
60g
180g
105g
225g

Mix the ingredients in the order shown Roll to a thickness of 2mm between two acetate sheets and leave to cool. Cut out the bases and bake for 14 minutes at 140°C.

Assembly

Mould the white peach sorbet in the inserts for desserts and freeze quickly at -20°C to the centre. Take out of the moulds and sprinkle with red chocolate velours, keep in the freezer. Mould the balls of raspberry sorbet and freeze quickly at -20°C. Remove from the mould and coat with red neutral glaze, leave to drain on a mesh. Next mould the redcurrant iced cream, insert the white peach sorbet coated in red chocolate velours. Freeze quickly at -20°C to the centre before removing the mould. Sprinkle with white chocolate velours, place 7 balls of raspberry sorbet coated with red neutral glaze. Lay on a base of crisp almond shortbread.