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Home / Citrus Vacherin

Citrus Vacherin

Citrus Vacherin

Rating:

Recipe Created By:
Michael Laiskonis
Difficulty:
Advanced

  • Components Of Recipe
  • Avocado Puree
  • Bergamot Puree
  • Ginger Parfait
  • Grapefruit Sorbet
  • Lemon Cream
  • Lime Meringue
  • Passion Fruit Sablee
  • Swiss Meringue

Avocado Puree

250g (8.8oz)
50g (1.8oz)
100g (3.5oz)
125g (4.4oz)
10g (0.4oz)

Method of Preparation

  1. Combine all ingredients and thoroughly blend.

Bergamot Puree

100g (3.5oz)
3g (0.1oz)
100g (3.5oz)
100g (3.5oz)

Method of Preparation

  1. Combine water and agar agar in a small saucepan. Gently bring to a boil; reduce heat while maintaining a simmer for two to three minutes.
  2. Remove from heat and whisk in sucrose and Boiron Bergamot Pureé. Allow to cool and set.
  3. Process in blender until smooth.

Ginger Parfait

120g (4.2oz)
200g (7.1oz)
150g (5.3oz)
120g (4.2oz)
120g (4.2oz)
20g (0.7oz)

Method of Preparation

  1. Place the ginger in a saucepan and cover with cold water. Bring to a boil and drain.
  2. Divide the ginger evenly between the cream and the milk and allow to infuse, chilled, at least 12 hours.
  3. Transfer the milk mixture to a saucepan and bring to a boil. Meanwhile, combine the egg yolks and sugar in a medium mixing bowl.
  4. Strain and then temper the hot milk into the yolk mixture, return to low heat, and continue to cook to 85˚C/185˚F. Whisk in the .
  5. Transfer the anglaise to a mixer bowl and whip at high speed until cool to the touch.
  6. Strain the cream and whip to soft peaks. Fold into the whipped anglaise and deposit into desired molds. Freeze.

Grapefruit Sorbet

42g (1.5oz)
5g (0.2oz)
5g (0.2oz)
372g (13.1oz)
100g (3.5oz)
60g (2.1oz)
10g (0.4oz)
500g (17.6oz)

Method of Preparation

  1. Combine first measurement of sucrose, and .
  2. Heat water to 50˚C/120˚F. Whisk in stabilizer then remaining sucrose, glucose and invert sugar.
  3. Chill and allow syrup to mature at least 4 hours.
  4. Combine syrup and Boiron Pink Grapefruit Purée. Process in batch freezer.
  5. Extract at -5˚C/23˚F.

Lemon Cream

100g (3.5oz)
150g (5.3oz)
85g (3.0oz)
85g (3.0oz)
15g (0.5oz)

Method of Preparation

  1. In a heavy saucepan, whisk together eggs and sucrose, then add lime juice.
  2. On medium heat, bring mixture to a boil, stirring constantly, as it will easily scorch on the bottom.
  3. When the mixture boils and is quite thick, remove from heat and emulsify the butter into the lemon cream in small amounts, followed by the . Reserve chilled.

Lime Meringue

50g (1.8oz)
25g (0.9oz)
2.5g (0.9oz)
0.5g (0.2oz)
100g (3.5oz)
50g (1.8oz)

Method of Preparation

  1. Combine the sucrose, , VersaWhip, and xanthan gum. Disperse into the liquids and blend well with an immersion blender.
  2. Transfer to the bowl of an electric stand mixer and whip to a slightly firm peak.

Passion Fruit Sablee

135g (4.8oz)
120g (4.2oz)
55g (1.9oz)
10g (0.4oz)
180g (6.3oz)
3g (0.1oz)
8g (0.3oz)
as desired

* can be replaced with

Method of Preparation

  1. In a mixing bowl fitted with the paddle attachment, cream together butter and sugar.
  2. Slowly add egg yolks, followed by the , scraping down the bowl after each addition.
  3. Add flour, salt, baking powder and yellow food color, mixing just until combined. Chill.
  4. Roll or sheet dough to desired thickness; form and bake as desired.

Swiss Meringue

100g (3.5oz)
175g (6.2oz)
2g (0.1oz)

Method of Preparation

  1. Place egg whites, sucrose and in a mixing bowl placed over simmering water. Stir continuously until mixture reaches 60˚C/140˚F, or until sucrose has completely dissolved. Transfer to mixing bowl and begin to whip on medium-high speed.
  2. Continue to whip until the mixer bowl is cool to the touch.
  3. Transfer the meringue to acetate strips and form as desired; dry in a dehydrator until crisp.

Have Questions?

Speak to our chef's at the PreGel Professional Training Center to learn more about this recipe.
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