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 was pastry chef in The Westin hotel Paris-Vendôme and won The International Confectionary Art Competition in 2022 alongside Alexis Beaufils.
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
400 g Water
250 g Caster sugar
100 g Atomized glucose
27 g Dextrose
40 g Inverted sugar
8 g Stabilising agent
Blackcurrant sorbet
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
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
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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.
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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.
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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.
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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.
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Granola
Mix all ingredients together and bake at 150°C for 10 to 12 minutes. Store in the oven, in a dry place.
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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.
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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.
