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: 9¾ oz (280 g) superfine sugar; 3 oz (80 g) superfine sugar; 1¼ oz (40 g) T55 flour; ½ oz (20 g) superfine sugar; 1 oz (30 g) unsalted butter; 1 cup (250 ml) heavy cream; 75 ml (⅓ cup) mineral water; 1 small (3 g) Madagascar vanilla pod; 7 oz (200 g) mascarpone; 4 oz (115 g) superfine sugar; ½ oz (11 g) Gold Quality gelatine leaves (200 Blooms); 1 small (4 g) Madagascar vanilla pod; 1 oz (24 g) Gold Quality gelatine leaves (200 Blooms); fresh blueberries; 10½ oz (300 g) confectioners sugar; 10½ oz (300 g) superfine sugar; 3¼ oz (90 g) red currant purée; 1 quart (1 L) heavy cream; 24 egg yolks (17 oz/480 g); ¼ oz (3 g) Gold Quality gelatine leaves (200 Blooms); 6 oz (150 g) ground almonds; 4¼ oz (120 g) confectioners sugar; 4 whole eggs (7 oz/200 g); ⅔ cup (150 ml) mineral water; 1¾ oz (150 g) poached black currants; 1 quart (1 L) fresh whole milk; 2 egg yolks (50 g/1¾ oz); 10½ oz (300 g) ground almonds; 1 lb 1 oz (500 g) black currant purée; 2 oz (60 g) superfine sugar

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.