CIFLO
lngredients: ALMOND INSPIRATION
Procedures: 4
An original recipe by Nicolas Riveau, Pastry Chef at École Valrhona. Makes 24 desserts
ALMOND INSPIRATION CREAM
- 965g Whole UHT milk
- 645g UHT cream 35%
- 3 Vanilla pods
- 30g Caster sugar
- 10g Pectin X58
- 340g ALMOND INSPIRATION
- Heat the milk, the cream and the vanilla pods.
- At 120°F (50°C), add the pre-mixed sugar and pectin X58. Bring to the boil.
- Gradually pour onto the melted Almond Inspiration. Immediately mix using an electric mixer to make a perfect emulsion.
- Pour out at 120°F (50°C).
- This jelly cannot be frozen.
STRAWBERRY CONFIT
- 140g Strawberry pulp
- 30g Raspberry pulp
- 10g Caster sugar
- 1g Pectin NH
- 1g Lemon juice
- Heat the pulps together to 105°F (40°C) then add the caster sugar-pectin mix.
- Briefly bring to the boil and add the lemon juice.
- Store in the refrigerator.
STRAWBERRY MARMALADE
- 340g Strawberries
- 160g Strawberry Confit
- Mix the confit with the finely cubed strawberries.
ALMOND INSPIRATION AND ÉCLAT D’OR CLUSTERS
- 180g ALMOND INSPIRATION
- 120g ECLAT D'OR
- 3g Fleur de sel
- Mix the tempered Almond Inspiration with the Éclat d’Or and fleur de sel.