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Plated desserts
FRIMOUSSE
Made with STRAWBERRY INSPIRATION
An original recipe by Jérémy AspaMakes 75 mini gâteaux
8 stepsRecipe Step by Step
01
CITRUS SYRUP
230g pink grapefruit juice
110g fresh orange juice
35g raw cane sugar
2g vanilla bean
Warm up the citrus juices along with the split vanilla bean, and dissolve the sugar. Use cold.
02
OPALYS & VANILLA WHIPPED GANACHE
255g heavy cream 36%
12g vanilla bean
30g invert sugar
30g glucose DE 38/40
365g OPALYS 33%
675g heavy cream 36%
Heat the smaller portion of cream with the split and scored vanilla beans. Leave to infuse for 10 minutes then strain. Add the invert sugar and glucose. Slowly combine the hot mixture with the chocolate. Immediately mix using an immersion blender to make a perfect emulsion. Add the larger portion of cold cream and mix again. Leave to set in the refrigerator, preferably for 12 hours. Whip until firm.
03
ALMOND SHORTCRUST PASTRY
170g pasty flour
65g confectioner’s sugar
22g almond flour
1.5g salt
90g European-style butter
36g eggs
Mix the dry ingredients with the very cold, cubed butter until it resembles crumbs. As soon as the mixture is completely smooth, add the cold eggs. As soon as you obtain an even dough, stop mixing. Store in the refrigerator or spread out immediately. Bake at 300°F (150°C).
04
STRAWBERRY INSPIRATION PRESSED SHORTCRUST PASTRY
350g Almond Shortcrust Pastry
230g crispy wheat flake cereal
350g STRAWBERRY INSPIRATION
Break the shortcrust pastry into pieces in a stand mixer, then incorporate the cereal and the melted couverture.
05
VIENNESE SPONGE BISCUIT
190g egg yolks
510g eggs
400g sugar
320g egg whites
130g sugar
255g pastry flour
Whisk the yolks, eggs and the larger portion of sugar in a stand mixer. Stiffen the egg whites and add the smaller portion of sugar. Mix the stiffened whites with the other mixture and finally add the sifted flour. Spread out evenly over a silicon tray. Bake in a convection oven at 430°F (220°C) for 6 minutes.
06
LIGHT STRAWBERRY INSPIRATION MOUSSE
270g strawberry purée
6g gelatin powder (220 bloom)
30g water for the gelatin
315g heavy cream 36%
170g STRAWBERRY INSPIRATION
Heat the purée and add the rehydrated gelatin. Slowly pour the hot purée over the melted couverture. Immediately mix using an immersion blender to make a perfect emulsion. Once the mixture is at 95-105°F (35-40°C), pour over the cream which has been whipped until it has the texture of a mousse. Pour out immediately. Freeze.
07
GRAPEFRUIT CONFIT
945g pink grapefruit purée
160g glucose DE 38/40
160g sugar
22g pectin NH
Heat the purée and glucose to 105°F (40°C). Mix the sugar with the pectin, then add to the heated purée. Bring all these ingredients to a boil together.
08
ABSOLU SPRAY MIX
1000g ABSOLU CRISTAL NEUTRAL GLAZE
100g water
Bring the ABSOLU CRISTAL to a boil in the water. While still liquid and at a temperature of 175°F (80°C), spray.
Assembly and finishing
Spread 600g of sponge mixture onto a tray and sprinkle with vanilla powder. Bake in a convection oven at 445°F (230°C) for 6-7 minutes. Steep each sponge in 125g of syrup. Then spread on 400g of confit. Put the assemblies in the freezer to firm up, then spread on 420g of whipped ganache. Freeze. Slice lengthways to make 3.5cm strips. Pile four strips on top of each other, then follow the same steps in reverse order to create a symmetrical effect. Freeze and place inside a 60 x 10cm frame. Prepare the pressed shortcrust pastry and use a spoon to spread 300g into a 60 x 10cm frame. Press out lightly and evenly. Leave to set in the refrigerator. Make the mousse and put approx. 250g straight on top of the insert in each frame, as well as spreading it unevenly along the sides before adding the pressed shortcrust. Freeze. Cut the dessert into isosceles triangles and pipe a droplet of whipped ganache on top of each one. Spray the cake slices with some glaze. Finish off with VALRHONA SIGNATURE Decorations.