Products

Description:

JASMINE AND RED FRUITS ENTREMETS

Number:2 Chef: David Ducamp

1 - Chocolate - jasmine tea bavaroise Water 28.0 g Thé à la fleur de jasmin 14.0 g Milk 424.0 g Egg yolks 127.0 g Sugar 113.0 g Couverture amère 325.0 g Whipping cream 452.0 g Boil the water and infuse the jasmin flower tea. Strain. Add the milk. Bring to the boil. Blanch the egg yolks with the sugar. Combine the two preparations and cook at 82°C/180°F. Pour this over the bitter chocolate. Add the well-soaked gelatine. Leave to cool at room temperature. Delicately fold in the whipped cream.

2 - Jellied red fruit Coulis Fruit'Purée Redcurrant frozen 244.0 g Fruit'Purée Raspberry frozen 195.0 g Fruit'IQF Redcurrant frozen 73.0 g Gelatin 12.0 g Heat about one fifth of the Fruit’Purée Redcurrant. Add the well-soaked gelatine. Add the remaining Fruit’Purée Redcurrant and the Fruit’Purée Raspberry. Pour into moulds and dot with Fruit’IQF Redcurrants. Freeze.

3 - Praline feuilletine Couverture lactée 67.0 g Praliné amande-noisette 168.0 g Feuilletine 80.0 g Melt the milk chocolate couverture. Add the almond-hazelnut pralines. Delicately incorporate the feuilletine.

4 - Soft almond-chocolate biscuit Egg whites 159.0 g Sugar 66.0 g Almond powder 80.0 g Icing sugar 60.0 g Poudre de cacao 27.0 g Egg whites 80.0 g Couverture amère 27.0 g Flour 27.0 g Whip up the egg whites (1) and stiffen with the sugar. Mix together the icing sugar, the ground almonds and the egg whites (2). Add the bitter chocolate couverture. Fold in the whipped egg whites. Mix together the flour and cocoa powder. Delicately fold this into the mixture. Spread onto a 60 x 40 cm/24 x 16 in. baking sheet covered with greaseproof paper and bake at 180°C/356°F for 20 minutes.

RASPBERRY CARAMELS

Number:36

Chef: Jacquy Pfeiffer

1 - Ingredients

Crème à 35 % de matière grasse 150.0 g

Sugar 300.0 g

60 D.E. Glucose syrup 25.0 g

Fruit'IQF Raspberry frozen 25.0 g

Fruit'Purée Raspberry frozen 200.0 g

Salted butter 84% fat 85.0 g

Bring the cream, sugar and glucose to the boil. Add the Fruit’IQF Raspberries to the Raspberry Fruit’Purée. Tip the fruit into the cream and cook together at 122°C / 252°F. Add the salted butter and pour into a frame.

Pan-fried foie gras with figs, tangy raspberry

and crispy, Dried fruit duck skin and peach

wine

1 - Ingredients

Escalope of duck foie gras 8pcs

Duck skin 3 pcs

Fruit' Elite IQF Fig from Provence frozen 8 pcs

Fruit'Purée Fig from Provence frozen 400 g

Red port 2 dl

Red wine 4 dl

Sugar 80g

Black peppers grains 10pcs

Vanilla pod 0.25 pcs

Fruit'Purée Blood orange frozen 50 g

Fruit'Purée Pink Grapefruit frozen 30 g

fruit'IQF Mecker Raspberry frozen 350 g

Raspberry vinegar 0.5 dl

Sugar 30.0 g

Mixed nuts QS

Peach wine 5.0 dl

In a saucepan bring to the boil the red wine, ruby port, sugar, blood orange and grapefruit purées. Flame and then boil for a further 5 minutes to reduce. Add the figs, the vanilla pod and the black peppercorns. Cook for another minute and then set aside to cool. When cool, transfer the figs into a roasting tin and roast in butter. Deglaze with the wine mixture. Heat the fig purée and deglaze with the rest of the wine mixture. Just before serving, gently roll 100 g / 3.5 oz of the whole raspberries in this reduction from the roasted figs. In a pan, caramelize 20 g / 0.7 oz of sugar. Add 250g / 8.75 oz of the

whole Mecker raspberries and deglaze with the raspberry vinegar. Reduce to obtain a compote. Add the fig purée mixture and set aside. Reduce the peach wine to obtain a thick syrupy consistency. Cook the duck skin between two griddle plates until crisp and golden brown. Brush them with the fig

reduction and sprinkle with dried fruits and nuts.