(1 PASTRY FRAME 40X60)
Assembly
MAKE a sandwich with the two biscuit layers and the mirabelle compote. FREEZE. LAY at the bottom of the dessert frame the nut dacquoise. POUR 50% of the mirabelle mousse. LAY the sandwich and pour the other 50% of mirabelle mousse. FREEZE and decorate.
Nut Dacquoise
(1 baking sheet 40X60 = 1000 g)
- Egg whites 370 g
- Caster sugar 170 g
- Egg white powder 2 g
- Icing sugar 230 g
- Almond powder 120 g
- Nut powder 110 g
WHISK the egg whites with the sugar and the egg white powder. ADD the icing sugar, the almond powder and the nut powder; MIX all together. BAKE at 165°C /329°F for 25 minutes.
Nut Viennois biscuit
(2 baking sheets 40X60 = 600 g)
- Nut powder 100 g
- Almond powder 100 g
- Icing sugar 190 g
- Egg yolks 90 g
- Whole eggs 150 g
- Egg whites 300 g
- Caster sugar 115 g
- Flour 140 g
- Crushed walnut kernels 60 g
WHISK the nut powder, the almond powder, the icing sugar, the egg yolks and the whole eggs all together. ADD the egg whites whisked with the caster sugar. MIX with the flour. SPREAD OUT on two baking sheets and scatter with the crushed walnut kernels. BAKE at 185°C/365°F for 12 minutes.
Mirabelle Compote
- Gelatin powder 200 bloom 8 g
- Water 40
- Frozen mirabelle puree Léonce Blanc 1300 g
- Caster sugar 100 g
- Pectin NH 20 g
SOAK the gelatine into cold water. IN A SAUCEPAN, boil the Mirabelle puree. ADD the caster sugar and the pectin NH previously mixed. BOIL for 2 minutes.
Mirabelle Mousse
- Gelatin powder 200 bloom 32 g
- Water 162 g
- Frozen mirabelle puree Léonce Blanc 1100 g
- Mirabelle Eau-de-vie 90 g
- Liquid cream 650 g
SOAK the gelatin in cold water. HEAT the gelatin in a microwave at 40°C/104°F. BLEND in the Mirabelle puree and the Mirabelle eau-devie. MIX delicately the liquid cream.
Decor jelly
- Frozen mirabelle puree Léonce Blanc 500 g
- Caster sugar 100 g
- Pectin NH 20 g
- Mirabelle in syrup 200 g
IN A PAN, heat the mirabelle puree at 60°C/140°F. ADD the caster sugar and the NH pectin, previously mixed. BOIL AND POUR the mirabelles in syrup and boil for 2 minutes. POUR in a 25X25 cm dessert frame.
Mixture for chocolate sprayer
- Cocoa butter 150 g
- Yellow liposoluble colouring QS
- Grape seed oil 15 g
HEAT the cocoa butter at 60°C/140°F. ADD the colouring and the grape seed oil. MIX all together. KEEP aside for at least 12 hours
Decor
- IQF decor raspberries Léonce Blanc 150 g
- Black couverture chocolate 400 g