Soleil
A summer-inspired dessert featuring an orange almond cookie base, layered with fruit crème and fruit chocolate crème, and finished with an orange chocolate coating.
Ingredients
Orange almond cookie
4.5 cm diameter, 25 slices
Fruit crème (frozen, reserved)
4 cm diameter silicone mold, 25
Fruit chocolate crème
to taste
Fruit chocolate spray
to taste
Decoration
to taste
Instructions
1
Make the orange almond cookies
Make the meringue (with slightly curved peaks). Add the almond icing sugar and orange peel paste and mix. Pour into a baking frame, dust with powdered sugar twice, and bake at 170°C for 20 minutes. Use a 4.5 cm cutter to stamp out 25 pieces.
2
Make the fruit crème
Boil the fruit purée and pour into the mixed whole eggs, yolks, and sugar. Strain and cook to 84°C to thicken, then add the gelatin. Cool to 50°C and emulsify with the butter. Pour into silicone molds, place 2 wild berries in each, and freeze.
3
Make the fruit chocolate crème
Boil the milk with the gelatin and pour into the melted chocolate to emulsify. Add the thawed fruit purée and orange sauce. Fold in the whipped cream (whipped to 60%) in batches.
4
Make the fruit chocolate spray
Heat the chocolate spray and add the dissolved yellow and red food coloring to make an orange shade.
5
Assembly
Place the orange almond cookie at the bottom of the mold, arrange the frozen fruit crème along the edges, fill with the fruit chocolate crème, and freeze. After unmolding, spray with the orange chocolate sauce, pipe a clear glaze, and decorate with kumquats and wavy yellow-green chocolate.
