Home
The Creations

Entremets

Kiwi 100%

Ponthier - Adour Kiwi and Lemongrass Freshness
Descriptive diagram
Ponthier - Adour Kiwi and Lemongrass Freshness

Adour Kiwi and Lemongrass Freshness

Damien Piscioneri
Chef Pâtissier, Création et Conseil
Madeleine cake
Tradition Flour
Baking powder
Caster sugar
Whole eggs
Butter
Butter oil
Vanilla pods
Vanilla extract
250g
15g
275g
250g
200g
50g
3
3g
Melt the butter and leave to cool. Sieve the Tradition flour with the baking powder. Combine the eggs with the caster sugar, vanilla seeds and vanilla extract. Sprinkle over the flour and baking powder and then add the melted butter and the butter oil, mixing the dough continuously. Place the dough in a greased oval circle, 20cm in diameter. Place on a hot baking sheet in the oven at 250°C. Reduce the oven to 220°C for 8 to 10 minutes.
Sweetened almond pastry
Flour
Icing sugar
Whole eggs
Butter
Ground almonds
Salt
Vanilla pod
500g
190g
100g
300g
60g
2g
1
Colour the ground almonds in the oven at 150°C, leave to cool. Beat together the butter with the icing sugar to make a crumb-like mixture. Add the salt and the ground almonds. Gradually incorporate the eggs and vanilla, without kneading too much. Add the flour. Remove from the mixer and place in the refrigerator.
Shortbread
Cooked sweetened almond pastry
White couverture chocolate
200g
80g
Crumble the sweetened almond pastry. Soften the white couverture chocolate to 29°C. Combine the crumbled sweetened pastry with the white couverture chocolate. Place in the circle, directly over the candied kiwi, in a thickness of 0.5mm. Refrigerate.
Candied kiwi
PONTHIER Adour Kiwi puree
Pectin NH
Sugar (1)
Glucose
Sugar (2)
PONTHIER lime puree
182g
4,2g
18g
30g
35g
17g
Mix the sugar (1) and the pectin NH. In a pan add the PONTHIER kiwi puree, the glucose and the sugar (2). Cook until the mixture boils. Add the PONTHIER lime puree. Pour over the thin layer of shortbread and put to one side until needed.
Lemongrass panna cotta
Raw cream (35% fat content)
Sugar
Mascarpone cream
Gelatine 200 Bloom
Lemongrass stick
165g
45g
168g
2,3g
1
Heat the cream with the sugar. Break up the lemongrass stick and infuse at 50°C in the cream for 1 hour. Add the gelatine 200 Bloom and the mascarpone cream. Process the mixture and pour it over the candied kiwi, inside the circle.
Kiwi compote
PONTHIER Adour Kiwi puree
Sugar
Pectin X58
270g
15g
2,5g
Combine the sugar and the pectin X58. In a pan add the PONTHIER kiwi puree. Cook until boiling point and then leave to cool. Pour over the lemongrass panna cotta and place in the refrigerator.
Assembly
White couverture chocolate 80g
Cocoa butter 10g
Fat soluble green colouring 1g
Fresh kiwi 2
Fresh pitaya 1
Bunch of coriander 1
Lemongrass leaves
Soften the white couverture chocolate and melt the cocoa butter. Add the fat soluble green colouring and mix well. Make a thin belt of chocolate using a cake strip, all around the assembled dessert. Refrigerate. Remove the strip. Decorate the assembled dessert delicately with the fresh fruits and the coriander and lemongrass leaves.
Ponthier