The summer is comming! Lemon Kalisson with vanilla-cheese miso-sorbet and lime cream.
The recipe from the chef’s book of Le Gabriel 2 Michelin Stars restaurant at La Réserve Paris - Hotel and Spa Jérôme Banctel.
The author of the recipe is pastry chef Adrien Salavert.
INGREDIENTS:
For Vanilla Cheese Miso Sorbet:
Sugar - 50 g
Glucose - 80 g
Ice Cream Stabilizer - 7 g
Water - 320 ml
Sugar - 100 g
Trimoline (invert sugar) - 50 g
Vanilla pod cut and scraped with a knife tip
Lime juice - 100 ml
White vanilla miso (soy) paste (a mixture of white miso paste and vanillin) - 160 g
Fresh soft cheese (such as ricotta, feta, etc.) - 660 g
For Lime cream:
Gelatin - 3 sheets
Lime puree - 500 g
Egg yolks - 500 g
Sugar - 450 g
Butter - 500 g
For Tea:
Sugar - 500 g
Ground and sifted Earl Gray tea - 10 g
For Meringue Earl Gray:
Egg whites - 70 g
Tea sugar - 40 g
For Pan de Genes biscuit (French pain de genes):
Almond paste - 625 g
Eggs - 625 g
Almond flavor - 20 drops
Melted butter - 125 g
Flour - 110 g
Potato flour - 20 g
Baking powder - 10 g
For Lemon dressing:
Lemon juice - 1 liter (4 cups)
Agar Agar - 6 g
Gelan Food Thickener - Gellan® - 6 g
Kappa Food Thickener - Kappa® - 4 g
for Caramelized Almonds
Straw Almonds - 100 g
Sugar - 25 g
Water - 75 ml
COOKING:
Vanilla Cheese Miso Sorbet
Mix 50 g of sugar, glucose and an ice cream stabilizer. Bring water to a boil with 100 g of sugar, trimolin and vanilla pod. Then add a mixture of sugar and glucose, lemon juice and vanilla white miso soybean paste. When the mixture warms up to 40 ° C, then add cheese.
Mix well and put in the refrigerator for 12 hours.
Beat after cooling.
Lime cream
Soak gelatin in cold water for 10 minutes. Mix the lime puree with egg yolks and sugar and bring to a boil. Boil over low heat for 5 minutes, then add soaked gelatin and mix well. When the temperature drops to 40 ° C, add butter. For 10 servings, you should get 1 kg of cream.
Tea sugar
Mix sugar and tea.
Meringue Earl Gray
Heat egg whites and tea sugar to 40 ° C in a water bath, then beat in a solid meringue in a mixer. Place the meringues on a baking sheet in portions in the form of Kalisson 1 mm thick using a Kalisson cookie stencil. Put in the oven for an hour at a temperature of 50 ° C.
Pan de Genes biscuit (pain de genes)
Mix the almond paste, eggs and almond flavor with a mixer for 10-15 minutes until smooth. Then gradually add in the following order: melted butter, flour, potato flour and baking powder. Using a pastry spatula, put the dough in a rectangular baking frame measuring 12 by 50 cm and bake in the oven at 160 ° C for 30 minutes. Cut the finished biscuit in the shape of Kalisson 7 cm long and 3.5 cm wide. Put lime cream on top of each Kalisson and put in the refrigerator for 6 hours. Then shift calissons to the freezer, keeping a distance of 5 cm between them, freeze.
Lemon dressing
Boil 400 ml of lemon juice for 1 minute with agar-agar, gelan and kappa. Add the remaining lemon juice.
Caramelized Almonds
Fry the almonds in the oven at 150 ° C for 15 minutes. Boil sugar and water to 118 ° C, add almonds and stir over low heat until it is completely covered with sugar and begins to caramelize. Put on a flat surface and allow to cool.
Serving
Defrost calissons with cream, add lemon dressing, a few caramelized almond petals and vanilla-cheese miso sorbet on top of them. Place earl gray meringues on top.