| Yield: 20 Servings
Ingredients:
Sesame Pâte Sucrée:
- 300 grams butter, softened
- 60 grams almond powder
- 190 grams icing sugar
- 1/2 gram vanilla powder
- 120 grams eggs
- 2 grams fleur de sel, preferably from Guérande
- 180 grams sesame seeds
- 500 grams flour
Red Pepper Puree:
- Red peppers, as needed
Raspberry and Red Pepper Compote:
- 500 grams raspberry puree
- 50 grams red pepper puree
- 120 grams granulated sugar
- 40 grams raspberry vinegar
- 15 g gelatin sheets
- Frame, 38x58 cemtimeters
- Rhodoid paper, as needed
Pâte à Bombe:
- 350 grams egg yolks
- 700 grams of simple syrup at 30°C
Parmigiano Reggiano Cream:
- 30 grams sheet gelatin
- 200 grams heavy cream, to boil
- 1000 grams of pâte à bombe
- 600 grams Parmigiano Reggiano, grated
- 1500 grams heavy cream, whisked to peaks
Raspberry Jam:
- 1 Kilogram whole raspberries
- 600 grams granulated sugar
- 15 grams pectin, NH
- 100 grams lemon juice
Sugared Parmigiano Reggiano Tuiles:
- 50 grams Parmigiano Reggiano, grated
- 150 grams isomalt
Rasberry and Red Pepper Sauce:
- 500 grams raspberry puree, preferably Cap Fruit
- 50 grams red pepper puree
- 120 grams granulated sugar
- 40 grams raspberry vinegar
To Assemble:
- Cocoa butter, as needed, melted
- Glucose syrup, to glue
- Olive oil, to garnish
Method:
For the Sesame Pâte Sucrée:
In a medium-sized bowl soften the butter and incorporate,
one by one, the almond powder, icign sugar, vanilla powder,
eggs, fleur de sel and sesame seeds. Once smooth and even,
add the flour, mixing only as much is necessary to obtain
a smooth dough. Roll out the dough and chill in the fridge
covered in plastic wrap. When rested, roll to number 2 on
the sheeter and cut into 3 by 19 centimeter rectangles. Store
in the fridge. Preheat the oven to 165°C and cook the
rectangles on silpats for 14 minutes or until well cooked
and brown.
For the Red Pepper Puree:
Cut the peppers in half and deseed. Dunk them three times
in clean boiling water to remove their harsh flavor and finally
dunk them in ice water to chill. Puree the peppers and pass
through the tamis.
For the Raspberry and Red Pepper Compote:
Bloom the gelatin in cold water for at least 20 minutes. In
a medium-sized bowl, mix together the raspberry puree, sugar,
and vinegar. In a small saucepan, heat the pepper puree and
dissolve the gelatin into it. Pour the pepper and gelatin
mixture over the raspberry mixture and whisk vigorously. Line
the frame with the rhodoid paper and weight out 1600 grams
of compote. Smooth out the surface with a palette knife and
chill in the fridge for 2 hours.
For the Pâte à Bombe:
In a bain-marie, heat the yolks and syrup to 85°C. Return
to the mixer at high-speed. Continue mixing on low as you
make the Parmigiano Reggiano Cream.
For the Parmigiano Reggiano Cream:
Bloom the gelatin in cold water for at least 20 minutes. Boil
the cream, add the gelatin and mix well. Gradually add the
cream to the pâte à bombe, mixing at a medium-high
speed. Once well mixed, turn the speed to low and add the
Parmigiano Reggiano and whipped cream. Immediately weigh out
1800 grams of the cream and spread out over the Raspberry
and Red Pepper Compote, smoothing it with a palette knife.
Freeze for at least 2 hours. Once frozen, cut the frozen layers
into rectangles that measure 2.5 by 18 centimeters and store
covered in the freezer.
For the Raspberry Jam :
Blend the whole fruits in the mixer for about 10-15 minutes
to burst the seeds. Mix together the pectin and sugar in a
small bowl. In a very large pot, boil the puree with the sugar
and pectin mixture for 3-4 minutes before adding the lemon
juice. Pour the jam into a pan to cool, covered with plastic
wrap.
For the Sugared Parmigiano Reggiano Tuiles:
Preheat the oven to 170°C. Mix the Parmigginao and isomalt
together. Sprinke a layer on a silpat and cover with another
silpat. Bake at 170°C for 20 minutes and allow to cool
completely before removing the top silpat. Once cool, mix
in the Robot-Coupe. Using 3 by 19 centimeter tuile molds,
sprinkle rectangles of tuile powder and bake again at 170°C
for 5 minutes. Allow to cool before removing the mold.
For the Rasberry and Red Pepper Sauce:
Gently heat all the ingredients in a pot until the sugar dissolves.
Store in the fridge.
To Assemble:
Using a paintbrush, brush a thin layer of cocoa butter onto
the sesame pate sucree and glue it to the plate, cocoa butter
side up, with the help of a dot of glucose syrup. Place the
rectangle of compote and cream on top and dot with enough
raspberries to cover the surface. Place the raspberry jam
on top and cover with a rectangle of tuile Decorate the plate
with the sauce and olive oil. Store for no more than one day.
Wine Pairing:
Jurancon “Les Jardins de Babylone” D. Dagueneau
and G. Pautrat 2004
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