Do you have a special event to celebrate or are you planning a diner with friends? We will help you to find the perfect wine.
Citrus wreath
Difficulty : Medium
Cooking time : 2 hours
Cooking cost : Affordable
Ingredients
Serves 6:
For the almond dacquoise:
- 4 egg whites (120 g)
- 110 g sugar
- 110 g almond powder.
For the white chocolate topping:
- 100 g white chocolate
For the mandarin/lime domes:
- 1 lime - 3 mandarins - 2 gelatine leaves.
For the bergamot curd:
- 1 bergamot
- 50 g sugar
- 1 egg yolk
- 1 teaspoon of cornflour
For the small meringues:
- 1 egg white
- 35 g sugar
- 35 g icing sugar
For the lime whipped cream:
- 200 g full cream
- 40 g sugar
- the zest of a lime
For the decoration:
- A few slices of starfruit
- 1 lemon caviar
- A few pomegranate seeds
- Lime peel
- 2 thin slices of lime
- 20 g roasted slivered almonds
- The supremes (juicy, sweet flesh, without the zest) of a mandarin orange.
Preparation
Preheat the oven to 170°C.
Make the almond dacquoise:
- Beat the egg whites until stiff.
- Add the sugar and beat again for a few seconds.
- Then add the almond powder, lifting the mixture.
- Pour the mixture onto a baking tray lined with baking paper.
- Bake for 12-15 minutes.
- After baking, cut out two round moulds from the dacquoise: a large one of about 26 cm and a smaller one in the centre.
- Leave to cool, then arrange on a serving dish.
- Melt the white chocolate in a bain-marie.
- When it is smooth, spread it over the top of the dacquoise.
- Set aside.
- Soak the 2 gelatine sheets in a bowl of cold water.
- Remove the segments from a mandarin orange and set them aside for the decoration.
- Recover the juice, add the juice of 3 other mandarins and the juice of a lime.
- Take 1/3 of the juice and heat it until it boils.
- Add the gelatine and mix well.
- Add the remaining mandarin and lime juice.
- Divide into small silicone moulds in the shape of domes.
- Refrigerate for at least 2 hours.
Prepare the meringues:
- Preheat the oven to 120°C.
- Beat the egg whites until stiff.
- Add the sugar and icing sugar.
- Fill into a piping bag.
- Poach the meringues on a baking sheet covered with baking paper.
- Bake for 1 to 1.5 hours.
- Set aside.
Prepare the bergamot curd:
- Remove the juice from the bergamot, about 90 ml.
- Add the sugar, egg yolk and cornstarch.
- Mix well with an immersion blender.
- Cook in the microwave for 1 minute on full power.
- Mix again with the hand blender.
- Microwave for a further 1 minute.
- Place the curd in a piping bag and set aside in the refrigerator for at least 2 hours.
Prepare the lime whipped cream:
- Whip the liquid full cream to a whipped cream.
- Add the sugar and lime zest.
- Pour into a piping bag and set aside in a cool place until ready to serve.
- When all the preparations have cooled down, proceed with the presentation.
- On the dacquoise crown covered with white chocolate, place the various elements: mandarin/lime jelly domes, bergamot curd, small meringues, lime zest chantilly.
- Add the decorative elements: slices of starfruit, mandarin orange segments, thin slices of lime, pomegranate seeds, roasted flaked almonds and lemon caviar seeds.
- Finish with the zest of a lime.
- Serve chilled.
Suggestion:
- The crown can be made a few hours in advance and then stored in the fridge. If you keep it longer in the fridge, the dacquoise will be less crisp and the lime whipped cream will not hold.
- If you can't find bergamot, you can replace its juice with the juice of a yellow lemon.
- The lemon caviar grains will bring crunch and an explosion of acidity, allowing to balance with the sweetness of the other preparations.The lemon caviar grains will bring crunch and an explosion of acidity, allowing to balance with the sweetness of the other preparations.
|
Blog Nanie Cuisine :www.naniecuisine.com |
Submit your recipes
Exclusively for our members!
As a member of the Club des Vignobles André Lurton, you are welcome to share your favourite recipes! After trying them out, our team will publish them on our site for everyone's benefit!
Not yet a member ? Sign up now !
|