SOC Chef - Producer & collector of 100% natural ingredients, with a passion for gastronomy

Original recipe by Bellouet-Conseil - La alianza con Griottines

Original recipe by Bellouet-Conseil.

Joconde sponge

Eggs - 250 g
Icing sugar - 175 g
Ground almonds - 175 g
Flour - 50 g
Butter - 40 g
Egg whites - 325 g
Sugar - 80 g

Beat together the icing sugar, ground almonds, eggs and flour. Add the melted butter and the egg whites, beaten to stiff peaks with the sugar.
Mix the batter and spread 500 g onto each 40 x 60 cm Silpat sheet, on which the cigarette pastry has been left to set. Bake in a fan oven (with the vent open) at 230 °C for 7 to 8 minutes.

Cigarette paste

Icing sugar - 200 g
Flour - 200 g
Butter - 200 g
Fresh egg whites - 200 g
Red food colouring, as required

Mix the sifted icing sugar and butter; add the egg whites, then the sifted flour and the red food colouring. Draw red lines on a Silpat using a comb.

Pistachio dacquoise

Ground almonds - 230 g
Icing sugar - 250 g
Egg whites - 300 g
Granulated sugar - 100 g
Pistachio paste - 40 g
Crushed pistachios - 50 g

Beat the egg whites with the sugar until stiff, then fold in the diluted pistachio paste, followed by the sifted ground almonds mixed with the icing sugar, and finally the crushed pistachios.
Pipe using a No. 9 nozzle. Bake in a fan oven at 180 °C for approximately 20 minutes.

Passion fruit mousse

Passion fruit pulp - 700 g
Apricot pulp - 300 g
Gelatine - 40 g
Italian meringue - 1 kg
Whipped cream - 1 kg

Mix the passion fruit pulp thoroughly with the apricot purée; add the gelatine (previously softened in cold water), followed by the Italian meringue and the whipped cream.

Assembly

In a 4.5 cm high ring mould, place a strip of red patterned sponge cake, then arrange a disc of pistachio dacquoise on the base and a little passion fruit mousse.
Scatter griottines at a rate of 15 g per person. Finally, place another layer of dacquoise and cover again with passion fruit mousse.