Cherry by Quenelle



  1. Madeleine yuzu (Tegral Satin Crème Cake)
  2. Mango spiced jelly
  3. Cherry cream (Festipak)
  4. Red Glaze


Madeleine Yuzu
  1. Warm butter, oil at 50c
  2. Add cold milk, yuzu 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. Pipe into brioche mold

Cherry Mousse
  1. Warm juice and pure
  2. Mix egg yolks and sugar
  3. Cook into warm puree
  4. Add gelatin and butter
  5. Incorporate whipped cream at 40C
  6. Pipe into quenelle silicon