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Corsican Fruits

Recipe for 10 desserts.

Ingredients

40gFlour
75gSugar
2gBaking powder
200galmond paste
190gEgg
20gClarified butter

600gclementine fruit puree
250gWater
200gSugar
6gpectin NH
312gliquid glucose

25gWater
400gCream
200gMilk
350gmilk chocolate 40%
5gGelatin powder

700gclementine fruit puree
166gsucrose
0.5Saffron
30gDextrose
9ginvert sugar
20gstabilizer
80gWater

pistachio nuts
Basil

Preparation

  1. Heat the almond paste to about 30°C.
  2. Heat the eggs to the same temperature.
  3. Mix half of the almond paste with the eggs and whisk together.
  4. Gradually add the sugar.
  5. Add the rest of the almond paste when the mixture is almost fully whipped and continue whisking until everything is completely combined and whipped.
  6. Melt the clarified butter and mix with a little of the whipped almond mixture.
  7. Then fold the butter mixture into the whipped almond mixture.
  8. Add the sifted flour and baking powder and fold into the mixture.
  9. Bake in an oven at 180°C.
  10. Coat the cakes with clementine jelly.

  1. Mix the sugar with the pectin.
  2. Add the mixture to the water and blend.
  3. Heat the water with the sugar mixture, add the glucose, and boil for 2 minutes.
  4. Let the water-sugar mixture cool and then add the clementine purée.
  5. Mix everything well.

  1. Hydrate the gelatin in water and then melt it in the microwave.
  2. Heat the milk to about 80°C.
  3. Half-melt the chocolate.
  4. Add the gelatin to the warm milk and then add the milk to the half-melted chocolate.
  5. Use a blender to make a nice emulsion.
  6. Add the cold cream.
  7. Let rest in the refrigerator for at least 12 hours.

  1. Heat the water with the saffron and let it infuse for a few minutes.
  2. Add the sugars, clementine purée, and stabilizer.
  3. Mix all the ingredients and let rest for 12 hours.
  4. Make the sorbet.

  1. Place the almond cake on the plate and put a scoop of sorbet on top.
  2. Arrange the milk chocolate crémeux and the clementine jelly next to it.
  3. Garnish with pistachios and basil leaves.