7/28/2019 ANG Belle Helene

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Côté fruits Côté fruits 

RAVIFRUIT - 26140 Anneyron - France - Tel. : +33 (0)4 74 84 08 53 - Fax : +33 (0)4 74 84 14 56 - www.ravifruit.com

Belle-HélèneCompote of pear dice, pear mousse, lightened chocolate ganacheand Lady Fingers spongeRecipe made for 12 PCB's conic moulds

Lady fingers spongeWhip the egg whites to meringue with the caster sugar and pour the egg yolks in. Sieve the almond meal with flour and sprinkleover the previous mixture folding delicately. Pipe the Lady Fingers sponge into little balls, sprinkle icing sugar over and bakeat 200°C for about 10 to 15 minutes.

Lightened chocolate ganacheHeat the cream and pour over the chopped chocolate in 3 batches and emulsify stirring at the centre. Stir the softened butterin and leave to cool. Divide the ganache in 2 and fold the supple whipped cream in one half. Keep the second half for later.

Compote of pear diceCook both ingredients on low heat for about 10 to 15 minutes; leave to cool down between 2 plastic sheets and set aside.

Pear mousse

Soak the gelatine in cold water. Warm about 50 g of pear pulp and dissolve the softened and drained gelatine in.Pour this mixture into the remaining pear pulp thawed at a temperature between 5 and 10°C. Fold the Italian meringuein followed by the supple whipped cream.

White chocolate and vanilla glazePour the whipping cream in a pan, split and scrape the vanilla bean, add the glucose and bring the lot to the boil. Finely choppedthe white chocolate and make an emulsion with the hot liquid. Soak the gelatine in cold water. Stir the softened and drained gelatinein the white ganache and leave to cool down with a plastic film in contact. Use the white chocolate glaze at a temperaturebetween 25 and 30°C.

Assembly (upside down)

Pipe some lightened chocolate ganache in the bottom of the cone, spoon a little bitof pear dice compote over and insert one sponge disc on top. Pour the pear mousse

to the top and close the lot with a second sponge disc. Set aside in the blast-freezeruntil hardened. Remove from the moulds, glaze with the white chocolate icingand decorate with touches of red and yellow PCB chocolate spray cans. Put backin the freezer to set and pour the remaining liquid chocolate ganache in a trickle.Finish with fragments of vanilla bean on top.

Côté pâtisserie Individual and plated desserts

Côté fruits Côté fruits Lady Fingers spongeEgg white 75 gCaster sugar 80 gEgg yolks 50 gAlmond meal 10 gCake flour 80 g

Lightened chocolate ganacheWhipping cream 35% 125 gButter 15 gDark chocolate 64% 100 gWhipping cream 65 g

Compote of pear dicePear dice Ravifruit 75 gHoney 20 g

Pear moussePear pulp Ravifruit 250 gItalian meringue 60 gWhipping cream 150 gGelatine sheets 6 g

White chocolateand vanilla glazeWhipping cream 35% 125 gWhite chocolate 150 gGlucose syrup 20 gVanilla bean 3 gGelatine sheet 4 g

Liquid chocolate ganache

Lightened chocolate ganache

Compote of pear dice

Lady fingers sponge

White chocolate icing

Pear mousse

Lady fingers sponge