Logo Coupe du monde de la patisserie Lyon 2015 SIRHA SPIRIT

AROUND THE CONTEST  
| Posted November 9, 2017
RECIPE RASPBERRY, LIME AND LICORICE ENTREMET - TEAM TURKEY 2016
Around the contest

Raspberry sorbet

  • 2000 gr. Raspberry purée
  • 250 gr. Sugar
  • 300 gr. Glucose
  • 10 gr. Stabilizer
  • 1000 ml. Water

Heat the water, glucose, sugar and stabilizer.
Fold the fruit purée into it.

Licorice parfait

  • 400 gr. Sugar
  • 100 ml. Water
  • 400 gr. Egg yolk
  • 1500 ml. Cream
  • 15 gr. Licorice candy
  • 4 Pieces of gelatine

Boil the water, sugar and licorice to 121°C
Fold the egg yolk into it and beat until cold.
Beat the cream.
Fold soaked and pressed gelatine into the egg yolk and add the cream to it.

Lime parfait

  • 400 gr. Sugar
  • 100 ml. Water
  • 400 gr. Egg yolk
  • 1500 ml. Cream
  • 5 Pieces of lime
  • 4 Pieces of gelatine

Boil the water, sugar and lime zest to 121°C.
Fold the egg yolk into it and beat until cold.
Beat the cream.
Fold soaked and pressed gelatine into the egg yolk and add the cream to it.

Licorice marshmallow

  • 180 ml. Water
  • 80 gr. Honey
  • 500 gr. Sugar
  • 10 gr. Licorice candy
  • 180 gr. Egg white
  • 42 gr. Gelatine leaves

Combine honey, sugar and water and bring to boil to 117°C.
Whip egg whites until formed then add to syrup (120°C).
Dissolve the gelatin in cold water and add to melted licorice candy.
Add to the cold Meringue.

Lime meringue base

  • 380 gr. Almond powder
  • 330 gr. Sugar
  • 300 gr. Egg whites
  • 80 gr. Sugar
  • 10 Pieces of lime zest

Mix the almond powder with the sugar and lime zest. Beat the egg whites with some sugar and fold your dry ingredients into it. Bake at 160°C for 10 min.

Raspberry lime coulis

  • 350 gr. Raspberry purée
  • 3 Pieces of lime zest
  • 14 gr. Dextrose
  • 18 gr. Dehydrated glucose

Bring all the ingredients to boil.
Leave to set one day in cooler.
Mix in a food processor before using.

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