White chocolate bavarois on shortcrust pastry with lemon custard, raspberry compote and jelly

by Andrea Brusa - Congusto Gourmet Institute

Ingredients

 

For the Sorrento lemon custard

  • 250 gr. - Milk
  • 60 gr. - Sugar
  • 20 gr. - Basil flavoured extra virgin olive oil
  • 20 gr. - Potato starch
  • 20 gr. - Sorrento lemon juice
  • Q.s. - Grated zest of one lemon

 

For the raspberry compote

  • 250 gr. - Raspberry pulp
  • 110 gr. - Granulated sugar
  • 20 gr. - Glucose
  • 4 gr. - Pectin nh
  • Q.s. - Juice of half a lemon

 

For the shortcrust pastry

  • 150 gr. - Weak (00/cake) flour
  • 50 gr. - Eggs
  • 70 gr. - Olitalia Monocultivar Frantoio Extra virgin olive oil
  • 100 gr. - Sugar

 

For the white chocolate bavarois

  • 93 gr. - Whole milk
  • 18 gr. - Sugar
  • 38 gr. - Egg yolks
  • 3,5 gr. - Gelatine
  • 93 gr. - White chocolate
  • 150 gr. - Fresh cream

 

For the jelly

  • 100 gr. - Olitalia Monocultivar Frantoio Extra virgin olive oil
  • 50 gr. - Water
  • 50 gr. - Icing sugar
  • 3 gr. - Gelatine
  • 6 gr. - Maldon sea salt
White chocolate bavarois on shortcrust pastry with lemon custard, raspberry compote and jelly 1
White chocolate bavarois on shortcrust pastry with lemon custard, raspberry compote and jelly 2

Extra virgin olive oil

Monocultivar Frantoio Extra virgin olive oil

See all

Method

For the lemon custard

  • 1

    Make an emulsion with sugar, oil, lemon juice, lemon zest and potato starch.

  • 2

    Heat the milk, then add it to the mixture once it comes to the boil.

  • 3

    Stir until you get the desired consistency.

 

For the shortcrust pastry

  • 1

    Combine all the ingredients in a stand mixer fitted with a paddle attachment and knead for a short time until the mixture is sand-like. Roll out the pastry onto a baking tray and blast chill.

  • 2

    Bake at 170°C/338°F for 10 minutes.

 

For the raspberry compote

Combine all the ingredients and bring to the boil. Cook for 2/3 minutes, add the lemon juice and let it cool off. Store at 4°C.

 

For the bavarois

Heat the milk and the cream. Mix the sugar with the yolks and pour them onto the hot liquids at 50°C/122°F maximum. Emulsify, add the previously hydrated gelatine and pour the hot mixture onto the white chocolate. Pour the mixture into the moulds and blast chill.

 

For the jelly

Add the sugar to the water and mix. Heat the mixture and bring it to about 45-50°C/113-122°F. Stir in the gelatine - previously hydrated in cold water; add the salt, then add the oil in a slow trickle and blend with an immersion blender. Pour the mixture into moulds and blast chill.

 

Food plating

Compose the dessert by placing some crumbled shortcrust pastry at the base, the white chocolate bavarois on top and garnish with drops of lemon custard, raspberry compote and the extra virgin olive oil jelly.
Add some (optional) fresh raspberries and mint leaves.

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