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Melon 100%

Ponthier - Frozen dessert with Quercy Melon, Strawberry
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Ponthier - Frozen dessert with Quercy Melon, Strawberry

Frozen dessert with Quercy Melon, Strawberry

Stéphane Augé
Best Ice Cream Maker France 2007
STRAWBERRY ICE-CREAM 70%
PONTHIER strawberry purée
PONTHIER lemon purée
Water
Cream (35% fat)
Invert sugar
Sugar
Dextrose
Stabilising agent for sorbet
2000g
40g
40g
270g
60g
130g
160g
10g
Warm the water, the cream and the invert sugar to 45°C, add all the dry ingredients after mixing together, mix all to a uniform texture. Pasteurise at 85°C, mix once more. Cool the mixture quickly, add the defrosted PONTHIER strawberry purée and lemon purée, mix together and leave to rest for 24 hours at a maximum temp of +4°C. Mix one last time before processing. Pour into a baking tin, cover with contact film and store at -18°C.
FULL FRUIT QUERCY MELON SORBET 65%
PONTHIER Quercy Melon purée
Water
Sugar
Dextrose
Glucose powder
Stabilising agent for sorbet
2000g
320g
210g
160g
50g
10g
Warm the water to 45°C, add all the dry ingredients mixed together, mix to a uniform texture. Pasteurise at 85°C, mix once more. Cool the mixture quickly, add the defrosted PONTHIER Quercy Melon purée, mix together and leave to rest for 24 hours at a maximum temp of +4°C. Mix one last time before processing. Pour into a baking tin, cover with contact film and store at -18°C.
NEUTRAL GLAZE
Sugar
Pectin NH
Water
Sugar
Glucose syrup
100g
24g
600g
900g
300g
Combine the sugar and pectin NH, add water and bring to the boil. Gradually add the sugar while the mixture is boiling. Lastly add the glucose syrup and cook at 103°C. Stop the cooking, use at 25°C.
french MERINGUE
Egg whites
Sugar
125g
250g
Whisk the egg whites and the sugar using a whisk until the sugar has completely dissolved. Poach rectangular shapes. Dry in the oven at 80°C for 1 hour, store in a dry place.
CRISP ALMOND SHORTBREAD
Butter
Icing sugar
Sugar
Salt
Whole eggs
Ground almonds
Corn flour
Flour
300g
75g
75g
6g
60g
180g
105g
225g
Mix the ingredients in the order listed Roll to a thickness of 2mm between two acetate sheets and leave to cool. Cut out the bases and bake for 14 minutes at 140°C.
Assembly
Mould the melon sorbet in the inserts and freeze rapidly at -20°C to the centre. Then mould the strawberry ice-cream, insert the melon sorbet. Freeze quickly at -20°C to the centre before removing the mould. Coat with the neutral glaze, drain on a grating for 24 hours. Lay on a rectangle of crisp almond shortbread Decorate with a flat piece of French meringue and a ball of melon sorbet coated in neutral glaze.
Ponthier