The Creations

Entremets

Mirabelle plum

Descriptive diagram

Lorraine Mirabelle plum iced shard

Emmanuel Ryon

Pastry World Champion 1999

white Japanese cake

Whole eggs 90g
Caster sugar (1) 35g
Salt 1g
Peanut oil 25g
Flour 100g
Baking powder 7g
Egg whites 135g
Caster sugar (2) 85g
Cream of tartar 3g

90g
35g
1g
25g
100g
7g
135g
85g
3g

Place the egg white and cream of tartar in the processor bowl and place the bowl in the freezer. Whisk the egg whites with the cream of tartar and the caster sugar (2). Mix the eggs in a bowl without beating them, with the caster sugar, salt and peanut oil. Add the flour and baking powder which have been sieved together. Complete the mixing process by incorporating the beaten egg whites. Pour the preparation into a 33x33cm flexipan frame. Preheat the oven to 200°C. Place the frame in a fan oven at 180°C, reduce the temperature immediately to 145°C and cook for 10 minutes. Place a sheet of greaseproof paper over the top of the cake. Turn the cake out onto a baking sheet and leave to cool.

Juniper berry ice cream

Juniper berries
Whole milk
Cream (35% fat)
Glucose powder
Caster sugar
Milk powder (0% fat)
Ice cream stabilising agent

16g
1036g
400g
160g
200g
100g
11g

Break up the juniper berries and infuse them in the whole milk for 24 hours. In a pan, bring to the boil the infused whole milk and the cream. Add the mixture of caster sugar, ice cream stabilising agent, atomized glucose and milk powder. Cook to 85°C. Strain, process and cool down to 4°C. Leave to mature for a minimum of 4 hours. Blend then churn. Spread the ice cream in a 33x33cm flexipan frame. Put in the freezer.

Mirabelle plum whole fruit sorbet

PONTHIER Lorraine Mirabelle Plum puree
Water
Caster sugar
Glucose powder
Mirabelle plum brandy
Sorbet stabilising agent

1300g
250g
200g
80g
30g
11g

In a pan bring the water to the boil. Add the mixture of caster sugar, atomized glucose and sorbet stabilising agent. Cook to 83°C. Add the cold PONTHIER Mirabelle plum puree and process. Cool rapidly to 4°C and add the Mirabelle brandy. Leave to mature for a minimum of 4 hours. Blend then churn. Spread the sorbet in a 33x33cm flexipan frame. Put in the freezer.

mirabelle Punch

Caster sugar
Water
Mirabelle brandy

200g
200g
100g

Bring the water and sugar to boil in a pan. Cool down to 20°C and add the Mirabelle brandy. Put to one side.

French meringue

Egg whites 300g
Caster sugar (1) 35g
Icing sugar (1) 200g
Caster sugar (2) 160g
Icing sugar (2) 110g

300g
35g
200g
160g
110g

Beat the egg whites with the caster sugar (1). Whilst beating add the icing sugar (1). When beating is complete stiffen by adding the caster sugar (2). Stop beating and incorporate the icing sugar (2). Make decorative meringues 10cm in length using a fluted nozzle. Bake for 2 hours at 100°C. Keep in a dry place.

Chocolate garnish

Roll out thin layer of chocolate between 2 acetate guitar sheets. Make a circle of 3cm in diameter and leave to crystallize. Put to one side.

Assembly

Almond paste 50% SQ
Titanium dioxide SQ
Italian meringue SQ
Fresh mint SQ
Place the frozen frame of juniper berry ice cream on the light white Japanese cake imbibed with a little Mirabelle plum punch. Place the frame of Mirabelle plum sorbet on top. Put in the freezer. Make rectangles of 9x6cm, place in the freezer. Roll out a thin strip of 50% almond paste whitened with titanium dioxide and make a rectangle of 9x6cm. Make cut outs in the almond paste using various nozzles. On a small iced biscuit place the cut out almond paste decoration then a French meringue on either side and complete the decoration with points of Italian meringue. Add the chocolate rounds and fresh mint leaves.