Home
The Creations

Plated desserts

Melon 100%

Ponthier - Omelette Norvegienne re-interpreted
Descriptive diagram
Ponthier - Omelette Norvegienne re-interpreted

Omelette Norvegienne re-interpreted

Anthony Audebaud
Pastry Chef
SWISS MERINGUE
Sugar
Egg whites
400g
200g
Heat the egg whites to 50°C in a bain-marie and whisk them to soft peaks by gradually adding the sugar. Once the mixture holds well, beat the meringue in a mixer until completely cool.
REDCURRANT PREMIUM SORBET
PONTHIER redcurrant purée
Water
Sugar
Dextrose
Glucose powder
Sorbet stabiliser
1000g
270g
130g
60g
30g
6g
Heat the water to 45°C. Add the dry ingredients by vigorously stirring to mix. Pasteurise at 85°C, mix again. Cool quickly to 4°C and add the PONTHIER redcurrant purée while mixing everything together. Leave to mature for 24 hours then mix with a whisk. Freeze at -18°C and serve at -14°C.
MELON from QUERCY PREMIUM SORBET
PONTHIER Melon from Quercy purée
Water
Sugar
Dextrose
Glucose powder
Sorbet stabiliser
1000g
185g
135g
55g
30g
6g
Heat the water to 45°C. Add the dry ingredients by vigorously stirring to mix. Pasteurise at 85°C, mix again. Cool quickly to 4°C and add the PONTHIER melon purée while mixing everything together. Leave to mature for 24 hours then mix with a whisk. Freeze at -18°C and serve at -14°C.
CELERIAC & Vanilla GANACHE
Milk
Glucose
Bourbon vanilla
Gelatine
White chocolate (35%)
Fresh celeriac
Cream
200g
10g
1 pod
6g
340g
240g
300g
Place the celeriac in a baking parcel and cook for 1 hour in the oven. Peel and then purée the celeriac. Mix the milk, glucose, invert sugar and infuse the Bourbon vanilla pod. Add the gelatine sheets. Make a ganache with the white chocolate. Heat to 35°C and add the celeriac purée, mash and finish with the cream. Cover everything with cling film and leave to rest in the fridge for 6 hours at least.
MELON SOUP
PONTHIER Melon from Quercy purée
Xanthan
450g
1g
Mix the PONTHIER melon purée and the xanthan while cold.
candied REDCURRANT
PONTHIER redcurrant purée
PONTHIER raspberry purée
PONTHIER lime purée
Invert sugar
Sugar
Pectin NH
250g
50g
10g
20g
50g
8g
Heat the PONTHIER redcurrant and raspberry purées with the invert sugar to 45°C. Mix the sugar with the pectin NH and add the mixture to the previous concoction. Bring to the boil, add the PONTHIER lime purée and mix.
HAZELNUT JOCONDE BISCUIT
Hazelnut flour
Invert sugar
Icing sugar
Eggs
Olive oil
Egg whites
Sugar
Shortcrust pastry
220g
20g
180g
300g
40g
190g
30g
60g
In a food processor, mix the hazelnut flour, invert sugar and icing sugar. Add half the eggs and mix for 8 minutes. Add the remaining eggs in 2 stages as well as the olive oil. Finish the mixture by adding the egg whites with the sugar and sifted flour. Spread the mixture out over baking paper on 50/30cm baking sheets. Cook in the oven at 230°C for about 7 minutes. On each baking sheet, cut three strips 9cm wide and 48cm long.
SAGE JELLY
Sage
Parsley
Water
Sugar
Agar-agar
Gelatine
Plain icing
100g
50g
200g
10g
1g
2g
160g
Blanche the sage and parsley. Cool, dry and freeze. Crush them while still frozen to obtain a powder. Heat the water to 35°C, then add the sugar and agar-agar. Bring everything to the boil for 20 seconds and add the gelatin. In a Thermomix, blend the first mixture with the plain icing. Once the mixture has cooled, add the sage and parsley powder and mix on full speed. Strain and cover in cling film.
Assembly
Place the Melon du Quercy and redcurrant sorbets on top of each other in two layers, then gently rub to obtain a marble effect. Place the melon and redcurrant mixture into a piping bag with a 2cm smooth nozzle. Pour the mixture into the middle of each Joconde biscuit strip. Finish the cake by rolling into a roll-cake. Cool quickly in a freezer at -35°C. Spread out a thin layer of meringue and the rolled sorbets on baking paper. Cut into 7cm slices. Place a ladle of sage jelly then of melon soup. Top with a slice of cake. Top with a quenelle of vanilla and celeriac ganache, some dots of redcurrant jam and caramelised pumpkin seeds. Just before serving, flambé with Cointreau.
Ponthier