Recipe for 2 entremets of 14 cm diameter

Élégance Orange mint jelly Short crust almond-vanilla


Short crust almond-vanilla

60 g Debic Cake Butter Gold

35 g coconut icing sugar

80 g barley flour

25 g almond powder

1 g powdered vanilla

20 g egg yolk

Almond sponge cake

65 g eggs

25 g egg yolk

40 g coconut sugar (1)

110 g almond powder

25 g hulled barley flour

50 g Debic Cake Butter Gold

5 g orange blossom water

1 g orange, the zest

40 g egg white

10 g coconut sugar (2)

50 g flaked almonds

Orange mint jelly

200 g fresh orange juice

50 g oranges segments

3 g pectin NH

4 g coconut sugar

1 g fresh mint

1 g powdered gelatin (200 bloom)

6 g water

Medjool dates

250 g Medjool dates

250 g water

Dates mousse

190 g almond milk

50 g egg yolk

½ vanilla pod

4 g powdered gelatin

24 g water

200 g date paste

165 g Debic Stand & Overrun

Almond milk glazing

160 g almond milk(1)

160 g Debic Stand & Overrun

140 g blond cassonade (non-refined)

20 g potato starch

25 g almond milk (2)

7 g powdered gelatin

42 g water


Short crust almond-vanilla

Mix in a stand mixer, by using the paddle, the butter with the coconut icing sugar.

Add the almond powder, the barley flour and the vanilla.

Finish with the egg yolk.

Flatten the dough at 2 mm and keep refrigerated.

Roll out on 2 mm and cut out 2 circles of 14 cm diameter.

Place between two Silpain® and bake at 140°C during 10 minutes.

Almond sponge cake

Whip the eggs, egg yolk and coconut sugar (1).

Fold in the dry ingredients and the orange zests.

Melt the butter and combine with previous mixture.

Add the orange blossom water.

Whip the egg whites with the sugar(2) and combine.

Spread over a baking tray and sprinkle de almond flakes over the surface.

Bake at 160°C during 8 minutes.

Orange mint jelly

Hydrate the gelatin with the water.

Heat the orange juice and infuse the mint during 10 minutes.

Add the orange segments and heat until 40°C.

Sprinkle the sugar-pectin mixture in the liquid and bring to a boil.

Add the gelatin mass, mix with a hand blender and pour in 2 silpats.


Medjool dates

Bring the water to a boil and pour over the dates.

Cover and leave to rest for 1 night.

Drain and peel the dates, also remove the kernel.

Mix into a smooth paste.

Dates mousse

Hydrate the gelatin with the water.

Heat the almond milk with the vanilla and infuse for 10 minutes (covered).

Realize an anglaise ( 84°C) by adding the egg yolk.

Combine with the dates paste and mix.

Fold in the semi whipped cream.

Almond milk glazing

Hydrate the gelatin with the water.

Bring the almond milk (1) to a boil, together with the cream and the sugar.

Mix the starch with the almond milk (2) and combine.

Bring to a boil add the gelatin mass, mix and store for 24 hours refrigerated.


Pipe the dates mousse into two circles and place in the frozen orange jelly and the sponge cake.

Smooth out and freeze.

Finishing touch

Demold and glaze with the almond glazing.

Place on the baked short crust.

Finish with mint leaves, almonds, orange zest and gold leave.