Recipes
80 g for 40 servings, each 7 cm/3 inches in diameter and 4.5 cm/2 inches high
Click here for the exclusive interview with the recipe creator, Chef Jeong Hong Yeon, one of the most celebrated French pastry chefs in Seoul, South Korea.
Almond Biscuit
[96 g egg yolks, 72 g egg whites]
240 g egg whites
144 g granulated sugar
240 g tant pour tant (mix 1 part almond flour and 1 part powdered sugar)
108 g cake flour
*After baking, cut each into 7 cm/3 inches in diameter.
Raspberry Syrup
100 g granulated sugar
100 g water
52 g raspberry purée
10 g raspberry liqueur
*Spread on the almond biscuit pieces.
Raspberry Jelly
242 g whole raspberries
255 g raspberry purée
122 g granulated sugar
9.6 g gelatin sheets
*Heat all to combine, and pour into sillicone dome mold 3 cm/1 ½ inches in diameter, and freeze. unmold for use.
Creamy Mixture
Mixture A
227 g egg whites
42.5 g granulated sugar
80 g TREHA®
6.5 g agar-based gelling agent
Mixture B
232 g granulated sugar
115 g starch syrup
128 g water
Mixture C
195 g fromage blanc
195 g sour cream
195 g mascarpone cheese
11.2 g gelatin sheets
54 g lemon juice
872 g fresh cream (35-38% mil fat)
Heat B to 116°C/241°F to make syrup. Whip A, add in the syrup, and whip to make an Italian meringue.
Reconstitute the gelatin in the lemon juice over a hot water bath and add into C. Whip the fresh cream to medium peaks and add. Add the Italian meringue, too.
Pipe out into ring mold (each 7 cm/3 inches in diameter) line with cheesecloth, and place a unmolded raspberry jelly to each. Pipe out the batter, and top with the almond biscuit pieces.
Freeze in a blast freezer. Unmold for serving.
Gives subtle sweetness and enhances 'milkey' notes
Stabilizes air bubbles of Italian meringue
