Home Recipes Lady

Lady

Layered dessert with smooth cream, fruit, and nut flavours.

Dairy Eggs Sugar

photo1 | Debic

Joost Arijs

Debic Culinary Advisor

Ingredients

Genoise sponge

1170 g egg yolks

590 g sugar (1)

3130 g egg whites

1170 g sugar (2)

1570 g flour

590 g sunflower oil

780 g milk

Vanilla crémeux

40 g milk

730 g Debic Stand & Overrun

175 g egg yolks

130 g sugar

2 Madagascar vanilla pods

9 g gelatin powder

45 g water

Tayberry interior

10 g gelatin powder

50 g water

423 g tayberry purée

21 g sugar syrup 50/50

Fruit mousse

1300 g tayberry purée

290 g sugar

260 g egg yolks

30 g gelatin powder

145 g water

980 g Debic Stand & Overrun

Pistachio crumble

200 g Debic Brioche Butter

100 g blond cassonade

100 g cane sugar

120 g chopped almonds

120 g chopped pistachios

240 g flour

7 g salt, fleur de sel

Red glaze

36 g gelatin powder

180 g water (1)

300 g water (2)

400 g sugar

500 g glucose

400 g condensed milk

600 g white chocolate

100 g cocoa butter

60 g water (3)

600 g neutral jelly

QS red food colouring

Debic products used

Stand & Overrun 1L

Brioche Butter 4x2.5KG

Preparation

Genoise sponge

Beat the egg yolks with the sugar (1).

Beat the egg white with the sugar (2).

Fold the sifted flour together with the oil and milk into the batter.

Spread 800 g on a 60 x 40 cm baking tray.

Bake at 180°C for around 16 minutes.

Vanilla crémeux

Prepare an anglaise (84°C) with milk, Stand & Overrun, egg yolk, sugar and split vanilla pods.

Pour through a sieve and mix in the soaked gelatine mass.

Spread the crémeux in the circles directly onto the sponge cake and freeze.

Tayberry interior

Hydrate the gelatin powder with the water.

Heat the purée together with the syrup to 40°C and mix in the melted gelatine mass.

Spread the coulis on the frozen crémeux and freeze.

Fruit mousse

Prepare an anglaise (84°C) with purée, sugar and egg yolks.

Mix in the gelatine mass and allow to cool to 27°C.

Fold in the Stand & Overrun.

Pistachio crumble

Prepare a classic crumble.

Let harden in the fridge and crumble on a baking tray.

Bake in circles of 16 cm diameter at 160°C for 20 minutes.

After cooling, spray with cocoa butter.

Red glaze

Hydrate the gelatine powder with water (1).

Prepare a syrup with water (2), sugar and glucose and boil to 104°C.

Pour the syrup onto the condensed milk, white chocolate and cocoa butter.

Mix in the gelatine mass, the water (3) and the neutral jelly.

Leave to cool for 24 hours.

Process at 32°C.

Assembly

Build up in reverse order.

Divide the fruit mousse into 18 cm-diameter circles and push in the frozen interiors.

Continue filling the circles with the mousse and finish with the pistachio crumble.

Freeze to harden.

Glaze and finish with a bar of genoise biscuit and a chocolate band as pictured.

Dairy Eggs Sugar

Debic for chefs

Debic for chefs