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Southern Sphere

Southern Sphere


Recipe Created By:
Jerome Landrieu

  • Components Of Recipe
  • Vanilla Sable Breton
  • Almond Lemon Sponge
  • Rhubarb and Strawberry Confit
  • Passion Fruit and Mascarpone Cream

Vanilla Sable Breton

4g (0.1oz)
140g (4.9oz)
150g (5.3oz)
60g (2.1oz)
15g (0.5oz)
200g (7.1oz)
20g (0.7oz)

Method of Preparation

  1. Combine salt, sugar and butter in food processor.
  2. Add yolks and .
  3. Add sifted flour and baking power.
  4. Chill.
  5. Bake at 160˚F/320˚F.

Almond Lemon Sponge

160g (5.6oz)
95g (3.4oz)
160g (5.6oz)
20g (0.7oz)
235g (8.3oz)
10g (0.4oz)
80g (2.8oz)
300g (10.6oz)
42g (1.5oz)
95g (3.4oz)
1g (0.04oz)

Method of Preparation

  1. Whip together egg yolks, whole eggs and sugars.
  2. In separate bowl, whip egg whites, and sugar.
  3. Mix both mixtures together.
  4. Add almond flour and all-purpose flour.
  5. Add melted butter and lemon zest.
  6. Spread on sheet pan.
  7. Bake for 9-10 minutes at 190˚C/374˚F.

Rhubarb and Strawberry Confit

400g (14.1oz)
80g (2.8oz)
120g (4.2oz)
30g (1.1oz)
10g (0.4oz)
50g (1.8oz)
9g (0.3oz)
20g (0.7oz)

Method of Preparation

  1. Slice rhubarb and mix with sugar #1.
  2. Simmer until desired consistency.
  3. Add and lemon juice, glucose and mixture of pectin and sugar #2.
  4. Boil.
  5. Cast.
  6. Freeze.

Passion Fruit and Mascarpone Cream

193g (6.8oz)
22g (0.8oz)
55g (1.9oz)
75g (2.6oz)
257g (9.1oz)
35g (1.2oz)
13g (0.5oz)
65g (2.3oz)

Method of Preparation

  1. Cook passion fruit puree, cream, yolks and glucose to an anglaise; chill.
  2. Add mascarpone to anglaise and whip.
  3. Combine and water, allow to hydrate for 2 minutes; melt in microwave and add to anglaise.
  4. Fold in meringue.
  5. Cast.