Chef's recipe: kiwi-cardamom dessert
This dessert recipe was developed and shared by Chef trainer Dimitri BÉCHEZ ( his Instagram ), using the PET IT Easter nest mold H4cm, Ø 18cm .
With this mold, you can make a dessert to serve 6 to 8 people.
Preparations
Reconstituted shortbread
- 59g softened butter
- 27g brown sugar
- 1g salt
- 8g yellow
- 64g flour
- 48g brown sugar
- 43g soft butter
Mix the softened butter, sugar, salt, egg yolks and flour, spread between two sheets and bake at 150°C in the oven.
Crush the shortbread, add the softened butter, cream with the brown sugar and mix with the shortbread.
Spread between 2 sheets to 3mm thick then cut out a 16cm diameter disc. Freeze before assembly.
Crush the shortbread, add the softened butter, cream with the brown sugar and mix with the shortbread.
Spread between 2 sheets to 3mm thick then cut out a 16cm diameter disc. Freeze before assembly.
Lime madeleine biscuit
- 45g sugar
- 7g brown sugar
- 30g invert sugar
- 78 g Eggs
- 0.5 lime zest
- 2 g baking powder
- 0.5 g Baking soda
- 0.5 g Salt
- 72 g flour
- 72 g Butter
Sift the flour onto a sheet of parchment paper.
Melt the butter.
Whisk the sugars and eggs together until they form a ribbon.
Add the flour and powders. Finish with the butter.
Pour directly onto the baking sheet and bake for approximately 7 minutes at 175°C.
Melt the butter.
Whisk the sugars and eggs together until they form a ribbon.
Add the flour and powders. Finish with the butter.
Pour directly onto the baking sheet and bake for approximately 7 minutes at 175°C.
Kiwi compote
- 233 g kiwi puree
- 25g sugar
- 4 g pectin
- 130g diced kiwi
Heat the purees to 40°C. Add the sugar, which has been previously mixed with the pectin. Bring to a boil. Dice the kiwis and add them to the jelly; let it soak for 10 minutes, then pour into an insert mold and freeze.
Praline confit
- 90g UHT cream
- 140g coconut praline 50%
- 0.5g fleur de sel
Boil the cream.
Pour over the praline and hazelnut paste.
Add the salt. Blend.
Place in an insert mold on top of the frozen creamy mixture and then freeze.
Cardamom Bavarian Cream
- 135g whole milk
- 65g cream
- 9 g milk powder
- 3 g cardamom
- 75g sugar
- 20 g yolks
- 35 g gelatin mass
- 200g whipped cream
Infuse the cardamom with the milk and cream overnight, then strain.
Boil the infused liquid with the milk powder.
Mix with the egg yolks and sugar
Cook the cream. Add the softened gelatin.
Cool directly to 20°C.
Smooth the Bavarian cream and fold in the whipped cream.
Use directly.
green gun device
- 150g Ivory Cover
- 150g cocoa butter
Melt the white chocolate and cocoa butter at 45°C and blend. Filter and use directly.
Assembling the dessert
For the entremets, assemble upside down in the PETIT "Easter nest" mold.
Pipe the mousse into the bottom of the mold, line the mold to spread the mousse up the sides, then place the kiwi jelly insert on top. Pipe a dot of mousse, then place a 16cm diameter madeleine biscuit disc and a second disc of reconstituted shortbread on top. Smooth the surface and freeze.
Pipe the mousse into the bottom of the mold, line the mold to spread the mousse up the sides, then place the kiwi jelly insert on top. Pipe a dot of mousse, then place a 16cm diameter madeleine biscuit disc and a second disc of reconstituted shortbread on top. Smooth the surface and freeze.
Remove from the mold using the handles of the mold.
Spray the dessert using a spray gun and the ivory device heated to 45°C.
Pour the jelly into the bottom of the hollow of the dessert.
Poach on the side and decorate with kiwi tiles, jelly cubes and a few edible leaves and flowers.
Spray the dessert using a spray gun and the ivory device heated to 45°C.
Pour the jelly into the bottom of the hollow of the dessert.
Poach on the side and decorate with kiwi tiles, jelly cubes and a few edible leaves and flowers.
