Orange Tourbillon

INGREDIENTS

Grams
Agruma Compote
Orange 200
Lemon 50
Mandarin 100
Grapefruit juice 120
Seychuan pepper 2
Gelatin 3.2
Sugar 10
Agruma Compote total 514
Madeleine Chocolate Biscuit
Eggs 165
Sugar 180
Flour T55 80
Tegral Satin Creme Cake Vanilla 70
Oil 30
Butter 150
Milk 48
Lemon Zest 5
Almond Powder 100
Madeleine Chocolate Biscuit total 828
Orange Mousse
Orange Puree 500
Sugar 20
Gelatin 15
Chantypak 700
Orange Mousse total 1235

COMPOSITION

  1. Tourbillon Lemon Cremeux
  2. Orange mousse
  3. Agruma compote
  4. Biscuit almond
  5. Glaze

WORKING METHOD

Agruma Compote
  1. Boil orange, lemon, mandarin segment and grapefruit juice with sugar and pepper
  2. Add gelatin.
  3. Cooldown.
  4. Pour in silicon mold and freeze

Madelleine Chocolate Biscuit
  1. Warm butter, oil at 50C
  2. Add cold milk then flours
  3. Mix well until smooth
  4. In mixing bowl whip eggs and sugar until white and smooth
  5. Add into mix 1
  6. Spread into trays 60x40cm 1 cm thick

Orange Mousse
  1. Warm puree
  2. Add sugar
  3. Cook 3-4 minutes
  4. Add gelatin
  5. When mix at 40C add whipped cream.