Panache
Serge Decrauzat, executive pastry chef at the Grand Hyatt, Dubai, shares his recipe for panache
Lychee Mousse
Ingredients:
• 168g lychee purée
• 10.5g corn flour
• 5g gelatine leaves
• 45g sugar
• 168g heavy cream 35%, lightly whipped
Method:
• Soak gelatine leaves, keep aside.
• Boil lychee purée with sugar, and add the cornflour and water dilute.
• Cook until thick and shiny, add the bloomed gelatine and let cool.
• When the above mixture gets to the room temperature without any lumps, fold the whipped cream and use as a mousse.
Raspberry Gelée
Ingredients:
• 200g purée
• 30g sugar
• 5.5g gelatine
Method:
• Boil the purée with sugar and add the bloomed gelatine. Set in the deep tray.
Pain de gênes
Ingredients:
• 220g eggs
• 224g almond powder
• 40g hot butter
• 40g flour
• 2.8g baking powder
Method:
• Beat the eggs and almond flour together until light and fluffy.
• Sift and fold in the dry ingredients; finish with the melted butter.
• Just before baking, sprinkle some mixed frozen berries.
• Then bake at 170°C in a rectangle frame as per the desired height.
Assembling:
• Place a rectangle shape flexi mould, pipe a small portion of lychee cream, and start applying it all around the sides with a small offset spatula.
• Place the frozen raspberry jelly cut in rectangular shape. Cover the rest of the mould space with lychee cream and freeze.
• Demould the above and spray with white chocolate spray (100g white chocolate and 40g cocoa butter) and freeze. Place it on top of rectangle–sliced pain du gênes.
• Garnish this with fresh raspberry filled with raspberry sauce, gold leaf and red coloured square chocolate décor.
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