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Michel Cluizel - Saint Valentine's Delight

January 21, 2022 by Jodi MacKinnon (QFG) Leave a Comment
Michel Cluizel - Saint Valentine's Delight Image
Servings: 15
Author: Jodi Mackinnon

Ingredients

  1. PRALINE SPONGE: Whip the butter and praliné. Mix the yolks
    and 60g sugar separately. Sift the flour and the starch. Whip the egg whites and 120g sugar. Mix the first mixture with the yolk one. Then, delicately add the meringue and lastly the flour and starch. Pipe to a thickness of 1 cm
    (850 g per tray 60 x 40 cm) and then spread all over the crushed hazelnuts. Bake for 13 minutes at 175°C.
  2. LIGHT PRALINE CREAMY: Combine the sugar and pectin. Mix the cream
    and milk and then pour the powders into the mixture. Mix using a whisk and bring to boil while stirring. Remove from the heat and add the praliné. Mix again until the praliné is fully incorporated and pour into desired moulds. Freeze.
  3. PRALINE CREAM: Bring the milk and cream to boil. Combine the
    yolks, sugar and starch separately. Pour the boiled liquid onto the yolk mixture and mix well. Then, cook again until it reaches boiling point. Keep boiling over a low heat for 30 seconds, stirring constantly. Remove from the heat and add the white chocolate and praliné. Mix well with a whisk to combine. Cool down
    at 4oC as fast as possible to pasteurise. Keep in the fridge.
  4. HAZELNUT SHORTBREAD: Combine the butter diced in cubes of 2 cm and
    all the dry ingredients, including the salt, until the mixture resembles fine breadcrumbs; add the eggs. Refrigerate. Roll the dough out to a thickness of 2 mm. Cut them in circles using a round cutter of 8 cm in diameter. Bake in a fan oven at 160oC for 15 minutes until very lightly golden brown.
  5. RASPBERRY LIQUEUR ICE CREAM: Combine the milk, cream, milk powder and
    whey protein. Mix well. Cook the mixture. At 40oC, add the sugars previously combined with the stabiliser. Mix well using a whisk and keep heating the mixture until it reaches 85oC. Remove from the heat and cool down at 4oC as fast as possible. Leave to rest in the fridge for 12 hours. Mix well again using
    a hand mixer and churn. Once the mixture is almost churned, add the raspberry liqueur. Keep in the freezer. The serving temperature of the ice cream is around -14oC.
  6. ASSEMBLY: Make circle of praliné cream of about 7 cm in diameter. Fill the round silicon moulds (6 cm diameter x 2 cm high) with the praliné
    cream up to 2/3 of the capacity. Then cut the sponge into round shape, slightly smaller than the round silicon mould and place it on top of the praliné cream. Freeze, unmould and spray with the red spray preparation. Arrange
    on top of the hazelnut shortbread and place it in the middle of the previously made praliné cream circle. Make a “quenelle” with the ice cream and display on top of the praliné cream. Decorate with some basil leaves, fresh raspberries and rose petals.


About Jodi MacKinnon (QFG)

Qualifirst’s COO, Jodi loves cooking and baking, taking raw ingredients and turning them into something that is absolutely delicious, with just the right flavour balance, is one of her favourite pastimes.