A verrine with a raspberry compote, a creamy pudding rice, fresh raspberries and a macaron biscuit.
Makes 4 verrines (7 cm diameter, 24 cl)
The Macaron Biscuit (adapted from a recipe of Pierre Hermé) :
- 45 gr ground almonds
- 45 gr icing sugar
- 35 gr egg-white (about one unit)
- 45 gr caster sugar
- red food coloring (powder)
You can make this step one or two days before.
In a food processor, mix finely together the icing sugar and the ground almonds. Then pass through a sieve.
Mix the food coloring into the sugar. Beat the egg-white until stiff, then add the sugar in 2 or 3 times, keep beating until smooth and shiny.
Blend the meringue into the almond/sugar mixture.
Spread this batter over baking paper or silicon mat. I shape discs 7 cm diameter, 2 mm thick with the help of a stencil. Allow to dry for 2 hours, then put in the oven for 30 minutes to 1 hour(very low heat)
Reserve in a hermetic container.
The Raspberry Compote :
- 300 gr raspberries
- 45 gr sugar
- 2 tbsp lemon juice
- 2 gr gelatin (1 sheet)
Do this step the day before.
Hydrate the gelatin in cold water.
Cook the raspberries with the sugar and the lemon juice for 10 minutes over low heat. Add the gelatin out of the heat. Allow to cool down, then pour this compote in the verrines. Reserve in the fridge.
The Creamy Pudding Rice :
for the pudding rice (the day before)
- 365 gr milk
- 65 gr rice (arborio)
- 35 gr butter
- lemon peel
- 50 gr sugar
- 1/2 tsp vanilla powder
for the vanilla custard sauce (the day before)
/!\ notice that we only need about 50 gr of it !
- 100 gr milk
- 15 gr sugar
- 1 egg-yolk
- 1/2 tsp vanilla (powder)
for the finishing :
- 50 gr cream (cold)
In a saucepan, boil the milk with the lemon peel and the vanilla powder, then add the rice. Cook for 30 to 40 minutes over very low heat. Keep an eye on it and stir from time to time.
When the rice is done, add the sugar. Stir and reserve in the fridge.
Prepare the custard sauce,
In a bowl, beat the egg-yolk with the sugar...
Warm the milk and the vanilla in a sauce pan, then pour it over the previous mixture, whip quickly until homogeneous then put back in the sauce pan and cook over low heat until the mixture reaches 85°C/185°F, stirring all the time. Pass through a sieve and reserve in the fridge (covered with plastic film directly on the surface)
The Assembly :
Take out the pudding rice and the custard sauce from the fridge. Pour about 50 gr vanilla custard sauce over the pudding rice and blend delicately.
Then, whip the cream until it forms peaks then fold it delicately into the pudding rice.
Remove from the fridge the verrines with the raspberry compote, then pour in the creamy pudding rice.
Arrange some fresh raspberries on top... Reserve in the fridge until the service.
Remove from the fridge 15 minutes before the service, put a macaron biscuit on the top of the verrine...
...and decorate as you want. Here I made raspberry caviar (adapted from a technique of Christophe Felder).
Copyright © 2008-2013 Cook, Eat & Move Fast [Pastry & Sports] | All rights reserved |
0 التعليقات:
إرسال تعليق