Entremets

Heat the PONTHIER raspberry purée in a saucepan. Add the caster sugar(1) and glucose syrup. Stir in the caster sugar(2) (mixed with the Pectin NHX beforehand). Cook over a low heat for around 10 minutes, stirring occasionally. Finish by adding the PONTHIER lemon purée.

In a food processor, blend together the blanched almond flour, brown sugar(1), egg whites(1), egg yolks and liquid vanilla. Add the hot melted butter. Whisk the egg whites with the brown sugar(2) and caster sugar. Add the egg whites(2) to the first mixture. Finish by gently adding the T65 plain flour and baking powder (sifted together beforehand). Spread to a thickness of 1cm. Bake in the oven at 170°C for around 20 minutes.

Soak the gelatine in cold water. In a saucepan, heat the PONTHIER coconut purée with the split and scraped vanilla bean. Beat the egg yolks with the caster sugar until pale. Pour the boiling cream over the egg yolks and sugar mixture. Cook at 85°C for around 2 minutes. Remove the vanilla bean. Stir in the pre-soaked gelatine. Blend into an emulsion in a blender. Cool quickly to 25°C. Finish by gently folding in the single cream (whipped until frothy beforehand).

Make a crumble by mixing together the butter, brown sugar and flour. Bake in the oven at 160°C for around 20 minutes. Straight out of the oven, mix with the other ingredients.

Soak the gelatine in the cold water(1). Mix the caster sugar(1) with the pectin NHX. Heat the water, caster sugar(2), glucose syrup and citric acid to 40°C. Add the mixture of caster sugar(1) and pectin NHX. Bring to the boil. Stir in the pre-soaked gelatine. Store in the refrigerator.

Pour 100g of the raspberry cream into the 12cm diameter rings. Pour 150g of the raspberry cream into the 14cm diameter rings. Freeze. Pour 90g of raspberry confit over the 12cm raspberry cream. Pour 140g of raspberry confit over the 14cm raspberry cream. Freeze. Spread 90g of reconstituted shortbread into a 14cm diameter ring and top with a disc of vanilla sponge. Freeze. Pour in the coconut Bavarian cream and insert the 14cm diameter filling. Add the coconut Bavarian cream up to a height of 3.5cm and top with the reconstituted shortbread/vanilla sponge disc. Using red cocoa butter, varnish the base and sides. Freeze. Glaze the 12cm diameter disc and the raspberry and coconut dessert. Place the disc on top of the dessert. Place a white chocolate ring around the dessert and the 12cm diameter disc. Place raspberry halves around the edge of the 12cm diameter disc.