Vanilla, lemon and lemon balm
DOSES FOR: 15 servings
Recipe by pastry chef Alessandro Rossetti
150 g Water
4 g Sosa gold gelatine of bovine origin
20 g Water for hydration
275 g Opalys 33% Valrhona Couverture
150 g Elle&Vire Cream 35% Mg Excellence
150 g Elle&Vire American Cream Cheese 34%
1 Tahitiensis Norohy vanilla pod
Hydrate the gelatine in cold water.
Melt the Opalys 33% chocolate to 45° C.
Pour the water into a saucepan, heat to about 80° C together with the vanilla pod then add the rehydrated gelatine.
Make the emulsion by adding in the water a bit at a time over the melted couverture.
Blend the mixture with a stick blender, taking care not to incorporate air.
Finish with the cold liquid cream and the cream cheese cut into cubes.
Perfect the structure with the mixer then leave to crystallise in the fridge for a minimum of six hours before use.
Store for up to 6 days at +4° C or freeze.
Recommended serving size 20 grams.
63 g Egg whites
50 g Powdered sugar
270 g Water
25 g Lescure 84% DOP butter sheets
25 g Soft Grissino 170W Bio flour
25 g Sosa Maltosec
2 g Salt
In a saucepan, mix the water with the other ingredients and bring to a boil.
Pour the mixture into a bowl and allow to cool to +4° C.
Spread the mixture on a silicone mat then cook at 170° C for about 7–8 minutes.
Store in a dry place.
Store for up to 7 days at +4° C or 7 days at room temperature once cooked.
Recommended serving size 5 grams.
200 g Ravifruit lemon purée
20 g TPT sugar syrup
200 g Valrhona Glassa Neutra Absolu cristal
To taste Toasted vanilla powder
To taste Fresh lemon balm leaves
1 strip Lemon zest
Combine all ingredients in a bowl and mix to homogenise.
Store the coulis in a dispenser at +4° C.
Store for up to 7 days at +4° C or freeze.
Recommended serving size 10 grams.
185 g Whole eggs
98 g Sosa inverted sugar
185 g Soft Grissino 170W Bio flour
90 g Powdered sugar
8 g Sosa Baking STD Yeast
2 g Fleur de sel
40 g Whole milk
150 g Elle&Vire Natural Butter 82%
Bleach the eggs with inverted sugar in the Robot Coupe (or Thermomix).
Add the sifted dry ingredients, fleur de sel, milk and butter melted to 45–48° C (paying close attention to the temperature).
Allow to stand overnight at +4° C then bake at 170–180° C for around 15 minutes.
Once cooked, store for up to 7 days at +4° C or 30 days at -18° C.
Recommended serving size 15 grams.
Assembly and finishing
Dress the Namelaka Opalys 33% in the spherical moulds then chill at -18° C.
Arrange three 15-gram spheres of Namelaka and 3 cubes of 2x2cm Emmanuel biscuit alongside.
Pour the coulis between one sphere and the next.
Finish off by placing the crispy wafer on top of the spheres.