Ingredients
For
1
servings
673 g full-cream milk
33 g skimmed milk powder
104 g Debic Cream 40%
137 g sucrose
32 g dried glucose
14 g dextrose
5 g binder
500 g elderflower syrup (30°Brix)
435 g water
30 g sucrose
20 g dextrose
5 g atomised glucose
5 g stabiliser
5 g inulin
125 g fresh strawberries
125 g forest fruit purée
155 g sugar syrup
80 g water
10 g inulin
5 g sucrose
5 g lemon juice
0.5 g binder
500 g egg white
100 g sucrose
750 g ground almonds 50%
50 g flour
500 g egg white
500 g sucrose
500 g icing sugar
Preparation
Mix the binder with 10 times its weight in sugar.
Mix the full-cream milk and milk powder, then heat to 25 °C.
Add the sugars.
Add the Cream 40%.
Add the binder with the sugar.
Pasteurise the mixture at 85 °C and then cool as quickly as possible to 4 °C.
Leave the mixture to mature at 4°C for 4 to 12 hours.
Heat all the ingredients to 85 °C.
Then cool as quickly as possible to 4 °C.
Leave the mixture to mature at 4 °C.
Weigh out 2600 g of base mix and add 1400 g of elderflower sorbet.
Mix for 2 minutes.
Churn the elderflower ice cream.
Chop the strawberries and defrost the fruit purée.
Mix in the water, sugar syrup and lemon juice.
Mix the binding agent with the sucrose and inulin.
Blend the strawberries together with the liquids and add the binder and sugar-inulin mixture.
Leave to mature for 15-20 minutes and churn.
Beat the egg whites with the sucrose until fluffy.
Sieve the ground almonds and flour and mix with the beaten egg whites.
Spread on baking sheets and bake at 180 °C for 11 minutes.
Whip the egg whites and gradually add the sucrose.
Mix in the icing sugar.
Using a piping bag with a smooth nozzle, pipe into neat lines.
Sprinkle with roasted coconut.
Bake at 90 °C for 120 minutes.
Assembly
Fill a silpat mat or circle 3 to 4 cm in diameter smaller than the cake tin with the elderflower ice cream.
Leave to set in the freezer.
Line the silicone cake tin with the strawberry and forest fruit sorbet.
Push in the elderflower ice cream and smooth over with the forest fruit sorbet.
Finish with a layer of almond dacquoise.
Leave to set in the freezer.
Glaze the cake with a yellow glaze and finish with a ring of almond crumble.
Finishing touch
Whip the Cream with Sugar together with the vanilla until light and airy.
Pipe tufts of whipped cream onto the ring and finish off with the meringue dots and chocolate decoration.
