Servings: Makes 15 pieces.
3 Recipes steps
1 ALMOND SHORTCRUST PASTRY
ALMOND SHORTCRUST PASTRY
120 g Butter
2 g Fine salt
80 g Icing sugar
30 g Finely ground almonds
50 g Eggs
60 g Plain flour
180 g Plain flour
First mix the creamed butter, fine salt, icing sugar, ground almonds, egg and 60g of flour.
As soon as the mixture is homogeneous, add 180g of flour in one go.
Roll out the mixture between 2 plastic sheets, then cut out discs using a 4.5cm diameter cookie cutter and store in the freezer.
Bake in the oven at 320°F (155°C) for approx. 15 minutes.
2 IVOIRE VANILLA NAMELAKA
IVOIRE VANILLA NAMELAKA
Heat the milk with the split and scraped vanilla pod. Soak then wring out the gelatine and add to the mixture. Gradually combine with the melted IVOIRE 35%.
Add the cold cream while stirring.
Pour immediately into 2.5cm diameter half-sphere silicone molds and freeze.
3 STRAWBERRY INSPIRATION WHIPPED GANACHE
STRAWBERRY INSPIRATION WHIPPED GANACHE
90 g Strawberry purée
10 g Glucose syrup
10 g Acacia honey
210 g STRAWBERRY INSPIRATION
300 g Whipping cream 35%
Heat the strawberry purée along with the glucose and honey. Combine the mixture a little bit at a time with the melted STRAWBERRY INSPIRATION. Immediately mix using an immersion blender to make a perfect emulsion.
Add the cold cream then mix again.
Store in the refrigerator and leave to set before using, ideally overnight.
Once the almond shortcrust disks have baked and cooled, place a half-sphere of IVOIRE 35% vanilla namelaka on top of each one. Beat the whipped ganache until its texture is soft and frothy, easy to pipe. Using a piping bag fitted with a fluted nozzle, decorate each half-sphere with some pretty piping. Store in the refrigerator for 3 hours before serving.