RECIPE

Fruit du soleil

Procedures: 6

An original recipe by L'École Valrhona Pastry Chef David Briand. Makes 24 desserts.

Mix the powdered ingredients with the cold, cubed butter. As soon as the mixture is completely smooth, add the cold eggs. As soon as you obtain an even dough, stop mixing. Store in the refrigerator or spread out immediately. Bake at 150°C (300°F) .

Bring the milk to the boil and pour into the premixed egg yolk-sugar combination (without blanching). Thicken the mixture at a temperature of 84-85°C (185°F), strain through muslin and use immediately.

Bring the milk to the boil and pour into the premixed egg yolk-sugar combination (without blanching). Thicken the mixture at a temperature of 84-85°C (185°F), strain through muslin. Add the rehydrated gelatin. Gradually pour onto the melted Inspiration. Immediately mix using an electric mixer to make a perfect emulsion. Leave to stiffen in the refrigerator.

Bring the water and sugar to the boil. Halve the apricots and remove their stones. Put the apricots into the boiling syrup and cook them for approx. 5 minutes. Turn off the heat and add the fresh mint (which you have washed in advance). Cover the mixture with a sheet of plastic wrap so that it touches the surface and leave to cool.

Carefully weigh all the ingredients. First pour the water into your cooking pot (a saucepan or pasteurizing machine). Once it is at 25°C (75°F) , add the powdered milk if necessary. Once it is at 30°C (85°F), add the sugars (sugar, atomized glucose, dextrose and inverted sugar). At 45°C (115°F), finish incorporating the ingredients by adding the stabilizer and emulsifier mixture which has been added to approx. 10% of the sugar. Pasteurize at 85°C (185°F) for 2 minutes then quickly cool the mixture to 4°C (40°F). Mix the syrup and fruit pulp first by hand and then in an electric mixer. Leave the mixture to sit for at least 4 hours. Mix in an electric mixer and churn at between -6°C to -10°C (15-20°F) .Store in the freezer at -18°C (0°F)

Heat the pulp and glucose to 40°C (105°F) . Mix the caster sugar with the pectin NH then add it to the heated pulp. Boil then add the lemon juice and store in the refrigerator.