217g
PONTHIER blackcurrant purée
150g
PONTHIER raspberry purée
58g
PONTHIER strawberry purée
87g
Sugar
35g
Glucose
26g
Water
61g
Egg whites
22g
Gelatine
262g
Whipped cream
918g
Total weight
Heat the PONTHIER fruit purées, add the gelatine. Make an Italian meringue with the egg whites, the sugar, the glucose and the water. Leave to cool and add the whipped cream. Softly blend the PONTHIER fruit purées mix with the rest.
1000g
PONTHIER pear purée
14g
Gelatine
1014g
Total weight
Heat the PONTHIER pear purée and pour over the softened gelatine.
1000g
PONTHIER apricot purée
14g
Gelatine
1014g
Total weight
Heat the PONTHIER apricot purée and pour over the softened gelatine.
480g
Flour
22g
Baking powder
320g
Sugar
400g
Semi-salted butter
144g
Egg yolks
5g
Salt
1371g
Total weight
Soften the butter and add the egg yolks. Add flour, baking powder, sugar and salt. Mix then roll out and cut into circles.
500g
Egg whites
55g
Caster sugar (part 1)
375g
Icing sugar (part 1)
225g
Caster sugar (part 2)
150g
Icing sugar (part 2)
1305g
Total weight
Beat together the sugar and egg whites. When firm, add the icing sugar. Fold in the 225g sugar and 150g icing sugar with a spatula. Pipe out balls on an upside-down flexipan half-sphere. Bake for 2 hours at 90°C.
Fill the pear jelly in a 3cm flexipan half-sphere. Fill the blackcurrant mousse in a 5cm flexipan halfsphere, insert the pear jelly dome and cover with an apricot jelly disk. Smooth the top, leave to cool and then unmold. Spray the dome with a with a white chocolate and cocoa butter mix and set it down on the Breton shortbread. Add the meringue pieces and some fresh blackcurrants all around the dome.
