The Creations

Plated desserts

Melon 100%

Ponthier - Omelette Norvegienne re-interpreted

Descriptive diagram

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.

CARAMELISED PUMPKIN SEEDS

Caramelised pumpkin seeds
Sugar
Water
Salt
Olive oil

100g
100g
40g
2g
3g

Grill the seeds in an oven at 150°C for 15 minutes. Heat the water and the sugar. Heat to 118°C, then add the seeds and mix. Once caramelised to the desired effect, cool in a bowl with the olive oil and salt.

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.