114g
Butter
85g
Icing sugar
2g
Salt
28g
Ground almonds
47g
Eggs
57g
Flour (1)
142g
Flour (2)
23g
Cornstarch
498g
Total weight
Cream the butter with the icing sugar and salt, add the ground almonds, eggs and flour (1). Mix gently, then add the rest of the flour (2) and the cornstarch. Roll out between two sheets of parchment paper until 2mm thick. Cook in the oven at 150°C for 20 to 25 minutes.
400g
Sweet shortcrust pastry, cooked
100g
White chocolate
50g
Softened butter
550g
Total weight
Using the flat beater attachment, whisk the cooked pastry then add the melted white chocolate and softened butter.
500g
PONTHIER coconut puree
450g
PONTHIER sudachi puree
100g
Sugar
50g
Glucose
35g
Milk powder (26% fat)
45g
Malibu liqueur
6g
Super neutrose
1186g
Total weight
Combine the sugar, glucose, milk powder and super neutrose. Add the Malibu liqueur and 200g of PONTHIER sudachi puree. Heat to 80°C, then leave to cool to 20°C. Pour in the rest of the sudachi puree and the PONTHIER coconut puree. Blend with a food processor, then leave in the refrigerator overnight. The following day, mix again and pour the mixture into an ice cream maker.
600g
PONTHIER strawberry puree
60g
Water
60g
Sugar
50g
Glucose powder
35g
Dextrose
4g
Super neutrose
809g
Total weight
Combine the sugar, glucose, dextrose and super neutrose. Add the water and heat to 80°C. Cool to 20°C and pour in the PONTHIER strawberry puree. Blend with a food processor, then leave in the refrigerator overnight. The following day, mix again and pour the mixture into an ice cream maker.
300g
PONTHIER strawberry puree
100g
White chocolate
SQ
Red colouring for chocolate
200g
Cocoa butter
600g
Total weight
Cover a spherical mould with a 1.5cm diameter with PONTHIER strawberry puree then place in the freezer until frozen. Melt the white chocolate, red colouring and cocoa butter together, set aside.
200g
Egg whites
120g
Sugar
120g
Icing sugar
1g
Cream of tartar
1g
Sea salt
442g
Total weight
Heat the mix of egg whites, sugar, icing sugar, cream of tartar and sea salt to 40°C. Whisk until a firm mousse is obtained and stiff peaks form. Place the meringue into a piping bag and create swirls. Leave to rest overnight in a food dehydrator.
240g
PONTHIER raspberry puree
25g
Sugar
2g
Sodium alginate
0,5g
Xanthan gum
267,5g
Total weight
Heat 120g of the PONTHIER raspberry puree, sugar, sodium alginate and xanthan gum to 50°C. Blend the mixture in a food processor, add the rest of the raspberry puree, blend again until a smooth sauce is obtained. Pour into a piping bag.
Place the crumbled biscuit (20-25g) into a ring, press down softly then unmould immediately. Spray some cocoa butter melted to 35°C. When the coconut & sudachi sorbet is ready, fill the ring with it and place in the freezer. Unmould the sorbet with the help of a torch and spray the cocoa butter yellow. Unmould the mini-sphere of strawberry sauce then dip it into the white chocolate and cocoa butter mix. Place a small piece of gold leaf onto the sphere using a cocktail stick, leave to rest in the fridge. Place the pressed biscuit onto a plate, add the coconut & sudachi sorbet, top with a quenelle of strawberry sorbet. Position some meringues. Place the strawberry sauce sphere at the side of the arrangement and decorate with some drops of raspberry sauce.
