Ingredients
For
18
servings
500 g almond shortcrust pastry
120 g white chocolate
120 g feuilletine
155 g hazelnuts
235 g egg whites
115 g sugar
2 g salt
175 g flour T65
195 g whole eggs
125 g water
375 g strawberries
110 g sugar
110 g atomized glucose
15 g pectin NH
4 g gelatine
375 g poached rhubarb
8 g yuzu juice
Preparation
Once the shortcrust pastry has cooled after baking, weigh it and break into pieces.
Mix it with the melted white chocolate and the feuilletine.
Spread it out into the shape/design of your choice and let it set.
Roast the hazelnuts.
Whip the egg white with the sugar.
Mix the toasted nuts, salt, and flour.
Add the eggs and water and stir them in.
Gently fold in the meringue using a spatula.
Bake on a 60x40 sheet for 12 minutes at 175°C.
Heat the strawberries at 40°C, add the mixture of sugar, atomized glucose and pectin NH.
Bring to a boil.
Add the dehydrated gelatine, mix well.
Pour over the rhubarb and yuzu juice and mix with a hand blender.
Heat the milk and the Stand & Overrun and infuse the vanilla pod.
Mix the sugar and pectin X58 and incorporate into the cream mixture and bring to a boil.
Mix with the melted cocoa butter and white chocolate.
Use a hand blender to achieve a perfect emulsion.
Heat the Stand & Overrun and milk.
Mix honey with the egg yolks and mix well.
Heat it until 84°C and add the gelatine which is dehydrated in water.
Cool down till 35°C.
Mix in the basil with a hand blender.
Prepare an anglaise at 84°C with the ingredients above.
Bring the anglaise till 45°C.
Mix in the calamansi juice and the pre-soaked, melted gelatine.
Add the yoghurt followed by the soft whipped cream.
Add the vanilla and sugar to the Stand & Overrun and whip to a soft peaked chantilly.
Use at once.
Assembly
Make the pressed sablé and place in a baking tin.
Then cut the nutty sponge cake into the desired size.
Start by preparing the confit and apply on the biscuit.
Finishing touch
Pipe the vanilla ganache, place a layer of sponge and continue with the basil anglaise.
This will be the interior that is placed in the desired shape after preparing the yoghurt mousse.
