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Recipe Created By:
Jerome Landrieu

  • Components Of Recipe
  • Almond Crunchy
  • Almond Lemon Sponge
  • Yuzu Mandarin Cremeux
  • Vanilla Mascarpone Cream
  • Upside-Down Assembly

Almond Crunchy

110g (3.9oz)
75g (2.6oz)
90g (3.2oz)
45g (1.6oz)
200g (7.1oz)
7g (0.2oz)

Method of Preparation

  1. Mix all ingredients together with paddle attachment.
  2. Spread between two acetate sheets to 4mm thick.
  3. Bake for 10 minutes at 160°C in convection oven.

Almond Lemon Sponge

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

Method of Preparation

  1. Whip together egg yolks, whole eggs, sugar and invert sugar.
  2. In separate bowl, whip egg whites and sugar.
  3. Gently mix both mixtures together.
  4. Sift almond flour and all-purpose flour. Add to mixture.
  5. Mix in melted butter and lemon zest.
  6. Spread over one sheet pan (40cm x 60cm).
  7. Bake for 9 to 10 minutes at 190°C in convection oven.

Yuzu Mandarin Cremeux

80g (2.8oz)
45g (1.6oz)
3g (0.1oz)
80g (2.8oz)
40g (1.4oz)
100g (3.5oz)
75g (2.6oz)
75g (2.6oz)

Method of Preparation

  1. Boil juice and zest.
  2. Pour over sugar, , and eggs.
  3. Bring to a boil. Add butter and Mycryo.
  4. Mix with immersion blender.
  5. Chill.

Vanilla Mascarpone Cream

430g (15.2oz)
150g (5.3oz)
110g (3.9oz)
2 each
515g (18.2oz)
60g (2.1oz)
130g (4.6oz)

Method of Preparation

  1. Cook whole milk, glucose, egg yolks and vanilla beans as anglaise. Chill.
  2. Add mascarpone to anglaise, whip.
  3. Add melted gelatin mass, mix.
  4. Fold in Italian meringue.

Final Assembly

  1. Prepare 18cm diameter rings.
  2. Pour layer of Vanilla Mascarpone Cream.
  3. Add frozen Yuzu Mandarin Cremeux.
  4. Add layer of Almond Lemon Sponge.
  5. Add layer of Vanilla Mascarpone Cream.
  6. Add layer of Almond Lemon Sponge.
  7. Finish with Almond Crunchy.
  8. Freeze.
  9. Once frozen, flip over and decorate as desired.
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