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By Joaquin Soriano

Recipe Roger Rabbit

To make this dish

Ingredient list

  • Vanilla chantilly
    73 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 powder
  • Almond biscuit
    34 g white almond powder
    34 g icing sugar
    4 g cornstarch
    0,3 g baking powder
    1/4 pc vanilla powder
    0,4 g vanilla extract
    30 g Fresh whole eggs
    9,2 g egg yolks
    12 g Cream cheese Elle & Vire
  • Pear jelly
    109 g pear puree
    25 g inulin
    26 g trehalose
    2,7 g LM pectine
    0,3 g citric acid
    11 g pear liquor
  • Blackcurrant jelly
    58 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 ingredients

Lescure UHT Cream 35% fat

The recipe, step by step

  1. 01

    Vanilla chantilly

    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. 

  2. 02

    Almond biscuit

    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.  

  3. 03

    Pear jelly

    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. 

  4. 04

    Blackcurrant jelly

    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. 

  5. 05

    ASSEMBLY

    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.