The Creations

Entremets

Ponthier - Frozen dessert with bergamot and with mandarin and basil

Descriptive diagram

Frozen dessert with bergamot and with mandarin and basil

Stéphane Augé

Best Ice Cream Maker France 2007

30% BERGAMOT ICED CREAM

PONTHIER bergamot purée
Whole milk
Cream (35% fat)
Invert sugar
0% fat milk powder
Sugar
Glucose powder
Dextrose
Stabilising agent / emulsifier for ices and iced cream

1000g
1015g
450g
30g
195g
360g
90g
150g
18g

Warm the whole milk, the cream and the invert sugar to 45°C, add all the dry ingredients after mixing together, mix all to a uniform texture. Pasteurise at 85°C, mix once more. Cool the mixture quickly, add the defrosted PONTHIER bergamot 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 cling film and store at -18°C.

FULL FRUIT MANDARIN SORBET 75%

PONTHIER mandarin purée
Water
Sugar
Dextrose
Glucose powder
Stabilising agent for sorbet
Stabilising agent / emulsifier for ices and iced cream

2000g
280g
220g
110g
60g
10g
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 mandarin 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.

BASIL JELLY

Neutral glaze
Fresh basil
Orange tree flower water

200g
50g
100g

Blanch the basil for 20 seconds, cool in iced water, drain and squeeze. Mix with the orange tree flower water and neutral glaze.

BERGAMOT AND MANDARIN madeleine SPONGE

Flour
Baking powder
Icing sugar
Salt
Eggs
Invert sugar
Milk
Clarified butter
Zest bergamot
Zest mandarin

150g
6g
75g
2g
150g
80g
30g
125g
1/2 piece
1/2 piece

Mix the dry ingredients, add the liquid ingredients, then incorporate the clarified butter and fruit zest. Pour on to the tray to a thickness of 5mm and bake for 8 minutes at 200°C.

CHOCOLATE VELOURS

White chocolate coating
Cocoa butter
White fat-soluble colourant
Orange fat-soluble colourant
Red fat-soluble colourant
Green fat-soluble colourant

1000g
300g
SQ
SQ
SQ
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 tangerine sorbet in the inserts (300 ml for desserts and 26ml for portions) and freeze quickly at -20°C to the centre. Remove from the mould and glaze with basil jelly, leave to drain on a grating in the freezer. Next mould the bergamot iced cream, insert the mandarin sorbet coated in basil jelly, seal with the bergamot and mandarin Madeleine sponge . Freeze quickly at -20°C to the centre before removing the mould. Sprinkle with chocolate velours in the following order: white, orange, red and green. Decorate with a drop of neutral glaze.