Émotion Envie

Name: Émotion Envie
Prep time: 1 h 30 min
Cook time: 3 h
Total time: 4 h 30 min
Yield: Makes 10 Glasses
Ingredients: 6 oz (150 g) ground almonds; 1¼ oz (40 g) T55 flour; ½ oz (11 g) Gold Quality gelatine leaves (200 Blooms); 5¼ oz (150 g) black currants (fresh or frozen); 3 oz (80 g) superfine sugar; 1 oz (30 g) unsalted butter; ⅔ cup (150 ml) mineral water; fresh blueberries; 2 oz (60 g) superfine sugar; 9¾ oz (280 g) superfine sugar; 1¾ oz (150 g) poached black currants; 10½ oz (300 g) ground almonds; 10½ oz (300 g) confectioners sugar; 7 oz (200 g) mascarpone; ¼ oz (3 g) Gold Quality gelatine leaves (200 Blooms); 1 quart (1 L) heavy cream; 1 small (4 g) Madagascar vanilla pod; 24 egg yolks (17 oz/480 g); 1 oz (24 g) Gold Quality gelatine leaves (200 Blooms); 4 egg whites (4¾ oz/130 g); 1 quart (1 L) fresh whole milk; 4 oz (115 g) superfine sugar; 1 small (3 g) Madagascar vanilla pod; 4¼ oz (120 g) confectioners sugar; ½ oz (20 g) superfine sugar; 4 whole eggs (7 oz/200 g); 7 egg whites (7½ oz/220 g); 10½ oz (300 g) superfine sugar; 75 ml (⅓ cup) mineral water; 3¼ oz (90 g) red currant purée

Preparation info

Makes
10
Glasses

Difficulty
Medium
Ready in
4 hr 30

Appears in

My Best: Pierre Hermé

By Pierre Hermé

Published 2014

About

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.

Ingredients

Poached Black Currants

⅔ cup (150 ml) mineral water
3 oz (80

Dessert

Method

Poached Black Currants

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.