Émotion Envie

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Emotion

Envy is a light and fruity creation composed of black currant compote, crème brûlée, and violet mascarpone cream, decorated with a macaron. The sweetness of the violet just emphasizes the strength of the black currants.

Preparation time: 90 minutes
Cooking time: 180 minutes

Drink pairing

Mineral water, black Ceylon tea, Corsican Muscat.

Ingredients

Poached Black Currants

  • cup (150 ml) mineral water
  • 3 oz (80 g) superfine sugar
  • oz (150 g) black currants (fresh or frozen)

Black Currant and Cassis Compote

Make 12 Hours in Advance

  • ½ oz (11 g) Gold Quality gelatine leaves (200 Blooms)
  • 1 lb 1 oz (500 g) black currant purée
  • oz (90 g) red currant purée
  • 4 oz (115 g) superfine sugar
  • oz (150 g) poached black currants

Joconde Biscuit

  • 1 oz (30 g) unsalted butter
  • 6 oz (150 g) ground almonds
  • oz (120 g) confectioners sugar
  • 4 whole eggs (7 oz/200 g)
  • 4 egg whites ( oz/130 g)
  • ½ oz (20 g) superfine sugar
  • oz (40 g) T55 flour

Violet Vanilla Créme Brûlée

  • 1 oz (24 g) Gold Quality gelatine leaves (200 Blooms)
  • 1 quart (1 L) fresh whole milk
  • oz (280 g) superfine sugar
  • 1 small (4 g) Madagascar vanilla pod
  • 1 quart (1 L) heavy cream
  • few drops (2 g) violet flavoring
  • 24 egg yolks (17 oz/480 g)

Violet Vanilla Custard

  • ¼ oz (3 g) Gold Quality gelatine leaves (200 Blooms)
  • 1 small (3 g) Madagascar vanilla pod
  • 1 cup (250 ml) heavy cream
  • 2 egg yolks (50 g/ oz)
  • 2 oz (60 g) superfine sugar
  • few drops (2 g) violet flavoring

Violet Vanilla Marscapone Cream

  • 7 oz (200 g) mascarpone

Jasmine and Cornflower Macaron

  • 10½ oz (300 g) confectioners sugar
  • 10½ oz (300 g) ground almonds
  • 7 egg whites ( oz/220 g)
  • 75 ml ( cup) mineral water
  • 10½ oz (300 g) superfine sugar
  • Dried cornflower petals

Finish

  • fresh blueberries

Method

Poached Black Currants

  1. Boil the water with the sugar and pour it over the black currants. Pour into an airtight container and leave to macerate in the refrigerator overnight. The day before using, drain the fruit and store in the refrigerator.

Black Currant and Cassis Compote

  1. Soak the gelatine in cold water for 20 minutes. Mix the fruit purées and the sugar. Drain the gelatine and soften it in the microwave; stir in the purée, whisking. Add the poached black currants and set aside.

Joconde biscuit

  1. Melt the butter. Put the ground almonds and confectioners sugar into the bowl of a mixer fitted with the whisk, pour in half of the eggs, and beat for 8 minutes. Add the remaining eggs in two batches and beat for 10 to 12 minutes. Pour a little of this mixture into the melted butter and whisk. Beat the egg whites with the superfine sugar to form stiff peaks, and pour it on the first preparation. Add the flour in a steady stream and stir gently before incorporating the butter into the mixture.

  2. On a Silpat mat* 12-by-16 inches (30 by 40 cm), using an angled offset spatula, spread 1 lb 2 oz (530 g) of joconde biscuit. Bake in a convection oven at 450°F (230 °C) for 5 minutes. Turn over and peel off the mat. Leave to cool. Be careful not to brown the biscuit too much during cooking.

  3. Using a cutter, cut out disks measuring 2-inch (4.5-cm) in diameter. Store them in an airtight container in the refrigerator.

Violet Vanilla Crème Brulée

  1. Preheat the oven to 200°F (90°C). Soak the gelatine in cold water for 20 minutes. Boil the milk, the sugar, and the split and scraped vanilla pod, and let the mixture infuse for 20 minutes. Strain through a chinois* and add the drained gelatine. Mix the cream, the violet flavoring, and the egg yolks with the flavored milk. Pour oz (40 g) of vanilla violet Crème Brûlée into each glass. Bake for approximately 30 minutes. Shake the glasses lightly: the center should be set. If they are not, continue cooking for 5 minutes. Remove the glasses from the oven, allow to cool and then store them in the fridge.

Violet Vanilla Custard

  1. Soak the gelatine in cold water for 20 minutes. Infuse the split and scraped vanilla pod in the cream for 30 minutes. Pass this infusion through a chinois*. Mix the yolks with the sugar, bring the cream to a boil, and pour it over the yolks. Whip and return to the saucepan to cook as a custard to 180°F (85°C). Add the drained gelatine and the violet flavoring, then blend and store to cool in a container in the refrigerator.

Violet Vanilla Marscapone Cream

  1. In the bowl of a mixer fitted with the whisk, beat the mascarpone to make it homogenous. Add the violet vanilla custard in three batches and beat well. Use immediately.

Jasmine and Cornflower Macaron

  1. Prepare a macaron (see Macaron Mogador). On a baking tray covered with a Silpat mat*, using a 2-inch (5.5-cm) diameter stencil, form the macaron disks and scrape them using an angled offset spatula. Immediately sprinkle with dried cornflower petals and leave for 4 hours to form a crust. Bake in a convection oven at 175°F (80°C) for 2 hours, leaving the oven door ajar.

  2. In a tall glass of violet vanilla crème brûlée, pour in 1¾ oz (50 g) of black currant and cassis compote, and add a disk of Joconde biscuit. Allow to set for 2 hours in the refrigerator. Using a disposable pastry bag, garnish with 25 g (1 oz) of violet vanilla marscapone cream. On top of the violet vanilla marscapone cream, arrange 3 fresh blueberries. Place a disk of jasmine and cornflower macaron on the glass.

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