Name: Émotion Envie
Prep time: 1 h 30 min
Cook time: 3 h
Total time: 4 h 30 min
Yield: Makes 10 Glasses
Ingredients: 1 small (4 g) Madagascar vanilla pod; 4 whole eggs (7 oz/200 g); 1¼ oz (40 g) T55 flour; 4 egg whites (4¾ oz/130 g); 1 quart (1 L) fresh whole milk; ⅔ cup (150 ml) mineral water; 4 oz (115 g) superfine sugar; ½ oz (20 g) superfine sugar; 6 oz (150 g) ground almonds; 1 oz (30 g) unsalted butter; 1¾ oz (150 g) poached black currants; 5¼ oz (150 g) black currants (fresh or frozen); ½ oz (11 g) Gold Quality gelatine leaves (200 Blooms); 3 oz (80 g) superfine sugar; 1 lb 1 oz (500 g) black currant purée; 3¼ oz (90 g) red currant purée; fresh blueberries; 10½ oz (300 g) superfine sugar; 75 ml (⅓ cup) mineral water; 1 oz (24 g) Gold Quality gelatine leaves (200 Blooms); 7 egg whites (7½ oz/220 g); 10½ oz (300 g) ground almonds; 4¼ oz (120 g) confectioners sugar; 24 egg yolks (17 oz/480 g); ¼ oz (3 g) Gold Quality gelatine leaves (200 Blooms); 1 quart (1 L) heavy cream; 7 oz (200 g) mascarpone; 10½ oz (300 g) confectioners sugar; 2 oz (60 g) superfine sugar; 2 egg yolks (50 g/1¾ oz)

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

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.