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Southern Sphere
Created by noted Pastry Chef Jerome Landrieu at PreGel ’s 5-Star Pastry Series seminar, the Southern Sphere features Vanilla Sable Breton, Almond Lemon...
Cuisine Type
- american
Day Part
- dessert
Menu Part
- dessert
Main Ingredient
- Eggs
- Dairy
- Fruits
Created by noted Pastry Chef Jerome Landrieu at PreGel’s 5-Star Pastry Series seminar, the Southern Sphere features Vanilla Sable Breton, Almond Lemon Sponge, Rhubarb and Strawberry Confit, and Passion Fruit and Mascarpone Cream.
Ingredients
for Vanilla Sable Breton
4g salt
140g sugar
150g butter
60g egg yolks
15g PreGel 5-Star Chef Pastry Select™ Vanilla Compound
200g all-purpose flour
20g baking powder
for Almond Lemon Sponge
160g egg yolks
95g whole eggs
160g sugar
20g invert sugar
235g egg whites
10g PreGel Albumissimo (Egg White Base)
80g sugar
300g almond flour
42g all-purpose flour
95g melted butter
1g lemon zest
for Rhubarb and Strawberry Confit
400g rhubarb, fresh or frozen
80g sugar #1
120g Boiron Strawberry Puree
30g PreGel 5-Star Chef Pastry Select™ Strawberry Filling
10g lemon juice
50g glucose DE40
9g NH pectin
20g sugar #2
for Passion Fruit and Mascarpone Cream
193g Boiron Passion Fruit Puree
22g cream
55g egg yolks
75g glucose DE40
257g mascarpone cheese, 20% fat minimum
35g PreGel Textura (Mousse Base – Gelatin Replacement)
13g water
65g meringue
Steps
Almond Lemon Sponge
Whip together egg yolks, whole eggs and sugars.
In separate bowl, whip egg whites, PreGel Albumissimo (Egg White Base) and sugar.
Mix both mixtures together.
Add almond flour and all-purpose flour.
Add melted butter and lemon zest.
Spread on sheet pan.
Bake for 9-10 minutes at 190˚C/374˚F.
Rhubarb and Strawberry Confit
Slice rhubarb and mix with sugar #1.
Simmer until desired consistency.
Add 5-Star Chef Pastry Select™ Strawberry Filling and lemon juice, glucose and mixture of pectin and sugar #2.
Boil.
Cast.
Freeze.
Passion Fruit and Mascarpone Cream
Cook passion fruit puree, cream, yolks and glucose to an anglaise; chill.
Add mascarpone to anglaise and whip.
Combine PreGel Textura (Mousse Base - Gelatin Replacement) and water, allow to hydrate for 2 minutes; melt in microwave and add to anglaise.
Fold in meringue.
Cast.
Additional Tips
You may replace PreGel 5-Star Chef Pastry Select™ Vanilla Compound with PreGel Vanilla Purissima Bean Traditional Paste (Vanilla Bean) or PreGel Vanilla Velvet Traditional Paste (American Vanilla).
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