À La Folie - by Taste & Flavors


Serves 1 | Prep/cooking 30 mins
  • 100 g of egg whites
  • 20 g brown sugar
  • 60 g almond powders
  • 60 g icing sugar
  • 20 g of flour
  • 75 g of almond sticks
  • 320 g strawberry puree
  • 200g of sour cherry puree
  • 56 g of gelatin mass (8g of gelatin powder 200 blooms and 48 of water)
  • 40 g of Maïzena
  • 50 g caster sugar
  • 30 g of concentrated cointreau 60% V

Basic lemon cream

  • 75 g whole eggs
  • 80 g caster sugar
  • 3 g of lemon semolina zest
  • 60 g of lemon purée
  • 120 g of butter
  • 40 g of egg whites
  • 40 g of heated glucose
  • 300 g basic lemon cream
  • 1 zest semolina of lemon
  • 50 g of lemon purée
  • 42 g of gelatin mass (6 g of gelatin powder 200 blooms and 36 of water)
  • 250 g whipped cream
  • 100 g of glucose meringue
  • 150 g of water
  • 300 g caster sugar
  • 300 g of glucose
  • 200 g of concentrated milk
  • 140 g of gelatin mass (20 g of gelatin powder 200 blooms and 120 g of water)
  • 300 g white chocolate
  • 10 g of fat-soluble red dye

1. With the beater, using the whisk, turn the egg whites and sugar brown sugar.

2. Add the almond powder, the icing sugar and the sifted flour to the sponge.

3. Mix gently. Sprinkle with almond sticks and bake at 170ºC for about 20 minutes. Book for assembly.

4. Take the strawberry purée, the sour cherry puree, the cornflour mixture, the caster sugar and boil everything. Add the melted gelatin and kirsch. Pour into molds. Place in the freezer and set aside for assembly.

5. Mix eggs, caster sugar, zest and lemon purée, cook at 85ºC, china all, cool to 60ºC. Then add the butter and mix. Filmer on contact and let stand 24 hours.

6. Mix the lemon creme de bas, the lemon semolina zest and the lemon purée. Melt the gelatin mass and mix with the first mixture. Heat everything to about 35ºC. Add the foamy whipped cream and finally the glucose meringue.

7. In a saucepan, cook the water, sugar and glucose at 103ºC, pour the cooked syrup over the sweetened condensed milk, the gelatinous mass, the ivory chocolate and the red dye. Reserve in the refrigerator. The next day, heat the icing at 40ºC and use at 30/35ºC.

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