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Sorbet rolls raspberry & blackcurrant

A creation of Florence Lesage

World pastry-confectioner vice-champion, silver medallist of the final competition Worldskills in 2015 in São Paulo. Florence Lesage is pastry chef in The Westin hotel Paris-Vendôme and will be representative of France in The International Confectionary Art Competition in 2020.

Ingredients

Meringue

100 g Egg whites

100 g Caster sugar

100 g Icing sugar

Whipped cream

50 g Whole milk

35 g Caster sugar

23 g Gelatin mass

50 g Mascarpone

430 g Liquid cream

2 Vanilla pods

Raspberry sorbet

1175 g Raspberry puree

400 g Water

250 g Caster sugar

100 g Atomized glucose

27 g Dextrose

40 g Inverted sugar

8 g Stabilising agent

Blackcurrant sorbet

1000 g Blackcurrant puree

500 g Water

260 g Caster sugar

60 g Atomized glucose

80 g Dextrose

10 g Inverted sugar

8 g Stabilising agent

Granola

50 g Whole almonds

50 g Whole nuts

50 g Oat flakes

50 g Honey

Raspberry & blackcurrant confit

150 g Raspberry puree

100 g Blackcurrant puree

12,5 g Caster sugar

12,5 g Dextrose

3,5 g Pectin NH

Sweetened raspberry puree

To obtain a perfect raspberry puree, Andros Chef has made the best blend to have an intense red color, a powerful taste of ripe raspberry and a unique aromatic finesse. Raspberry puree can thus be used to make all types of pastries or ice cream and sorbet but also in coulis or even in sauce. Packed in a 1kg tub.

Discover our products range Sweetened puree 90%

Preparation steps

  1. Meringue

    Whip the egg whites with 1/3 of caster sugar weight until 3/4 of the foam process. Then pour all the remaining sugar and whip until it forms peaks. Add the sifted icing sugar by gently folding. Fill the mixture in a piping bag with a 10 diameter round tip. Pipe little circles at 2cm diameter. On another baking tray, pipe little peaks and sprinkle vanilla powder. Close the oven and allow to dry for 48 hours.

  2. Whipped cream

    Bring to a boil milk with caster sugar and allow to infuse covered for 15 minutes. Bring to a boil again, strain and add the gelatin mass. Pour onto the mascarpone and stir vigorously. Pour onto the liquid cream then mix. Keep in the refrigerator until plate.

  3. Raspberry sorbet

    Make the sorbet syrup with water and inverted sugar. Heat the water to +40°C, add 1/3 of all sugars. At +50°C, add the remaining sugar and the stabilising agent, previously mixed together. Pasteurise at +85°C while mixing carefully. Cool to +4°C to complete the pasteurisation cycle. Add the defrosted raspberry puree, blend. Leave to age for at least 4h. Blend and churn and spread in a frozen gastro tray. Store at -18°C. Do sorbet rolls with a spoon lightly hollowed and round. Store the fruit rolls at -18°C.

  4. Blackcurrant sorbet

    Make the sorbet syrup with water and inverted sugar. Heat the water to +40°C, add 1/3 of all sugars. At +50°C, add the remaining sugar and the stabilising agent, previously mixed together. Pasteurise at +85°C while mixing carefully. Cool to +4°C to complete the pasteurisation cycle. Add the defrosted blackcurrant puree, blend. Leave to age for at least 4h. Blend and churn and spread in a frozen gastro tray. Store at -18°C. Do sorbet rolls with a spoon lightly hollowed and round. Store the fruit rolls at -18°C.

  5. Granola

    Mix all ingredients together and bake at 150°C for 10 to 12 minutes. Store in the oven, in a dry place.

  6. Raspberry and blackcurrant confit

    Heat the fruit purees at 45°C. Add in rain the previously mixed powder and bring to a boil. Stir to obtain an homogenize mixture. Chill in a tray with plastic film. On the next day, mix again to obtain a smoothy confit.

  7. Assembly

    Freeze the plates in a freezer for few minutes before assembly the dessert. Put the 3 meringue disks and put above the fruit roll sorbets. Pipe some whipped cream balls. Hollow it with a warm spoon. Pour into the hole confit. Decorate with meringue peaks and granola chips.

Processus :

Mind of sorbet’s texture which is essential in this recipe.

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