The Creations

Individual pastries

Pear

Blackcurrant

Descriptive diagram

Vacherin with Williams pear and blackcurrant

Stéphane Augé

Best Ice Cream Maker France 2007

BLACKCURRANT ICE-CREAM 70%

PONTHIER blackcurrant purée 1000g
Water 70g
Cream (35% fat)
Sugar
Dextrose
Stabilising agent for sorbet

1000g
70g
130g
15g
80g
5g

Warm the water and cream 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 blackcurrant 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 PEAR SORBET 70%

PONTHIER pear purée
Water
Sugar
Dextrose
Glucose powder
Stabilising agent for sorbet

2000g
250g
230g
80g
80g
10g

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 pear 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.

CHANTILLY CREAM

Cream (35% fat)
Invert sugar
Icing sugar 
Vanilla pod

500g
50g
100g
1/2 piece

Mix the cream and sugars together, add the grated vanilla pod and whip using a whisk

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 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.

BLACKCURRANT COULIS

PONTHIER blanckcurrant purée
Xanthane gum
Violet liqueur

500g
2g
20g

Dissolve the xanthane gum in the PONTHIER blackcurrant purée until you get the desired texture. Add fragrance with the violet liqueur. Add sugar to get the desired taste.

FRENCH MERINGUE

Egg whites
Sugar

125g
250g

Whisk the egg whites and the sugar using a whisk until the sugar has completely dissolved. Poach rectangular shapes. Dry in the oven at 80°C for 1 hour, store in a dry place.

Assembly

Mould the blackcurrant ice-cream in the inserts and freeze quickly at -20°C to the centre. Take out of the moulds and keep in the freezer. Then mould the pear sorbet, insert the blackcurrant ice-cream and seal using the almond sponge disk. Freeze quickly at -20°C to the centre before removing the mould. Coat with Chantilly cream using a spatula and small pieces of meringue. Lay on the blackcurrant coulis on the dish. Decorate with a crystallized violet.