To make this dish
Vanilla chantilly73 g Lescure UHT Cream 35% fat
10 g water for dissolving the gelatine
2 g gelatine powder (200 Bloom)
15 g fine sugar
194 g Lescure UHT Cream 35% fat
1 pc vanilla
Almond biscuit34 g white almond powder
34 g icing sugar
4 g cornstarch
0,3 g baking powder
1/4 pc vanilla
0,4 g vanilla extract
30 g Fresh whole eggs
9,2 g egg yolks
12 g Cream cheese Elle & Vire
Pear jelly109 g pear puree
25 g inulin
26 g Trehalose
2,7 g LM pectine
0,3 g citric acid
11 g pear liquor
Blackcurrant jelly58 g blackcurrant puree
0,7 g agar agar
0,7 g gelatine powder (200 Bloom)
3,5 g water for dissolving the gelatine
0,6 g xanthan gum
The right ingredientsLescure UHT Cream 35% fat
The recipe, step by step
Heat the cream until 60°C with the sugar and add the gelatin mass. Mix until she's melted. Emulsify whith a hand blander and add the cold creal. Let set 24h into the fridge.
With a robot coupe, blend the almond powder, the icing sugar, the cornstarch and the baking powder. beat the whole eggs and the egg yolk with the vanilla. Melt the cream cheese and add into the whipped egg carefully. Pour the dry ingredients into the whipped eggs and pour into the frame. Convection oven : 170°C , 15 minutes.
Heat the two kinds of sugar mixed the pectin and agar into a pot with the puree. Bring to boil. Pour the alcohol and bring to boil again. Store into a box and let it work the gelatin to three hours in chiller +4°C.
Bring to boil the puree with the agar agar. Add the gelatin mass and mix slowly until sh's melted. Store in chiller three hours minimum. With a food processor, blend the jelly with the xanthana.
The eve, prepare the vanilla chantilly and let-rest in chiller +4°C for twelves hours. Realized the pear jelly and let-work it into the chiller for three hours minimum, then fill the mold half-sphere 35Omm. Store in blast freezer. prepare the blakcurrant jelly and let-work it into the chiller for three hours minimum. Realized the biscuit into a mold half sphere 43Omm. After baked, spread the blackcurrant jelly on it and strick the frozen pear jelly. For the assembly, fill somme chantilly into the half part of the 55mm mold and close with the insert. Freeze it. Unmold, and fill a little bit chantilly and close with the first part. Unmold and draw the face and stick the nose. Spray and decorate with chocolate ears.