The Creations

Entremets

Ponthier - Iced Bergeron Apricot and Oblacinska Morello Cherry log

Descriptive diagram

Iced Bergeron Apricot and Oblacinska Morello Cherry log

Stéphane Augé

Best Ice Cream Maker France 2007

Morello CHERRY fruit jelly

PONTHIER morello cherry purée
Sugar
Yellow pectin
Crystallised sugar
Glucose syrup
Citric acid
Kirsch

500g
50g
10g
400g
125g
6g
SQ

Warm the PONTHIER morello cherry purée to 40°C, add the yellow pectin mixed with the sugar while stirring strongly. Bring to the boil and gradually add the crystallised sugar while the mixture is boiling. Then add the warm glucose syrup and cook at 106°C. Stop the cooking and add the diluted citric acid solution. Immediately pour into a 40 x 40cm frame which is 0.5cm deep. Leave to crystallize for 24 hours. Cut into cubes 0.5cm on each side, use Kirsch to stop the fruit jelly sticking.

ALMOND SPONGE

50% almond paste
Whole eggs
Flour
Butter
Egg whites
Sugar

225g
160g
90g
20g
85g
40g

Warm the almond paste and gradually add the whole eggs to obtain a uniform mixture, add the flour and then the melted butter. Whisk the eggs white in to a soft foam with the remaining sugar, gently stir in to the first mixture. Spread on a non-stick baking tray and cook as soon as possible at 180°C for 7 or 8 minutes. Cut into the desired shapes.

FULL FRUIT APRICOT SORBET 60%

PONTHIER apricot purée
Water
Sugar
Dextrose
Atomised glucose
Sorbet stabilising agent

3000g
810g
390g
90g
180g
18g

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 apricot 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 morello CHERRY SORBET 60%

PONTHIER morello cherry purée
Water
Sugar
Dextrose
Glucose powder
Sorbet stabilising agent

2000g
640g
160g
120g
60g
12g

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 morello cherry 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.

ORANGE AND CHOCOLATE VELOURS

White chocolate coating
Cocoa butter
Orange fat-soluble colourant

1000g
300g
SQ

Melt the white chocolate coating and cocoa butter, mix to a uniform texture, colour as needed with the fat-soluble colourant or coloured cocoa butter. Filter before filling the icing gun. Use at 50°C on iced desserts for the best velvety texture.

Assembly

Mould the apricot sorbet in the first insert with a layer of almond sponge and freeze quickly at -20 ° C to the centre. Remove from the mould and centre on the second insert garnished with morello cherry sorbet and almond sponge, freeze quickly at -20°C. Remove from the mould and centre on the last frame garnished with apricot sorbet mixed with cubes of morello cherry fruit jelly. Seal the whole assembly on the bottom with a base of almond sponge and freeze quickly at -20°C to the centre. Remove from the mould and sprinkle with orange velour, decorate with squares of morello cherry fruit jelly.