A fresh and gorgeous citrus fruits n entremets.
Orange, lemon and tangelo characterize this dessert, really perfect for every occasion.
The freshness of the citrus fruits and the lightness of the biscuit are perfectly matched with the crispy sablée, creating a perfect balance of flavors and consistency.
Try this citrus fruits entremets.

Citrus fruits entremets

Porzioni 6
Chef Aria

Ingredienti

Orange and olive oil biscuit by C. Michalak

  • 1.5 medium whole eggs (75 g - 3 oz)
  • ½ cup + 4 tsp (120 g) superfine granulated sugar
  • zest from 1 orange
  • 1/4 cup (60 g) sour cream
  • 2/3 cup + a scant tbsp (90 g) pastry flour
  • 1.5 g baking powder
  • 2 tbsp (30 g) olive oil
  • 2 tsp orange extract (optional)

Orange syrup

  • 2 tbsp + 1 tsp (34 g) water
  • 1 tbsp (17 g) superfine granulated sugar
  • 1 tbsp (17 g) fresh orange juice, sifted

Lemon curd by P. Conticini

  • 1.5 g gelatin sheets (0.42%)
  • 1/4 cup (50 g) superfine granulated sugar (I)
  • 1/3 cup (75 g) fresh lemon juice, sifted
  • ¼ oz (7.5 g) lemon zest (I used 5 g)
  • ¼ cup (50 g) superfine granulated sugar (II)
  • 2.5 medium whole eggs (4.5 oz - 125 g)
  • 4.5 tbsp (64 g) unsalted butter, room temperature, diced

Pâte sablée by P. Hermé

  • 5.5 tbsp (75 g) soft unsalted butter
  • zest from 1 lemon
  • 2.5 tbsp (15 g) almond powder
  • 1/3 cup + 1 tbsp (50 g) icing sugar
  • a scant oz (25 g) whole egg
  • pinch of salt
  • 1/2 cup (125 g) pastry flour

Light tangelo mousse

  • 4.1 g gelatin sheets (0.81%)
  • 1/3 cup less 1 tsp (71.5 g) whole fat milk
  • 4.5 oz (131 g) white chocolate
  • 1/4 cup (57 g) tangelo fresh juice, sifted
  • 1 cup + 2 tbsp (250 g) heavy cream

Yellow mirror glaze

  • 1 ¼ cups (150 g) superfine granulated sugar
  • scant 5.5 oz (150 g) glucose syrup
  • 5 tbsp (75 g) water
  • scant 5.5 oz (150 g) sweetened condensed milk
  • scant 5.5 oz (150 g) white chocolate
  • 10 g gelatin sheets (1.5%)
  • 3 tbsp + 1 tsp (50 g) water for gelatin sheets
  • 1 g liposoluble yellow colour

Istruzioni

Orange and olive oil biscuit by C. Michalak

  1. Heat oven at 340 F - 170°C (I used fan oven 320 F - 160°C).

    In the bowl of a stand mixer, whisk whole eggs with sugar and orange zest until double in size.

    Add the sour cream and mix with a rubber spatula.

    Gently add the flour sifted with baking powder and then olive oil with orange extract (optional – see notes).

    Spread the mixture 1 cm thick on a baking tray lined with baking paper and bake for 15 minutes.

    Out of the oven place the biscuit on a baking sheet, let completely cool, then cut a 6.3 inches – 16 cm round disc.

Orange syrup

  1. Bring to a boil water with sugar.

    Out of the heat, add orange juice.

    Line with cling film a 6.3 inches - 16 cm pastry ring.

    Insert into the pastry ring the round orange biscuit and brush the syrup on the surface.

    Refrigerate or freeze.

Lemon curd by P. Conticini

  1. Soak gelatin sheets in cold water.

    In a sauce pan, heat lemon juice with zest and sugar (I) until 175 F - 80°C.

    In a separate bowl, mix whole eggs with sugar (II) until dissolved.

    Pour the hot syrup over eggs/sugar mixture and cook, stirring constantly until temperature reaches 180 F - 82°C.

    Pour the mixture in a cold bowl, add wringed gelatin sheets and stir to melt.

    Let the mixture cool for a while, then add the butter and blend with a hand blender until smooth.

    Pour the lemon curd over the orange biscuit and freeze.

Pâte sablée by P. Hermé

  1. In the bowl of a stand mixer, fitted with paddle attachment, soften the butter.

    Add all the ingredients, one by one, following the recipe order.

    Shape the dough into a roud disc, wrap in cling film and refrigerate for 8/12 hours.

    On a lightly floured surface, roll the dough out 2-3 mm thick.

    Cut from the dough a 6.3 inches - 16 cm round disc and refrigerate for 30 minutes.

    (You can freeze the remaining dough or shape some small cookies).

    Heat fan oven at 320 F - 160°C (while the oven is heating, I freeze the sablée).

    Place the round sablée on a baking tra on a micro perforated baking sheet and micro perforated silpat.

    Place another micro perforated silpat on top and bake for 10 minutes.

    Remove the second silpat and bake for a further 7 minutes.

    Let completely cool and set aside.

Light tangelo mousse

  1. Soak gelatin sheets in cold water.

    Melt the white chocolate.

    In a small saucepan, heat at 175 F - 80°C the milk, add wringed gelatin sheets and stir to melt.

    Pour hot milk over melted chocolate, stirring well after each addiction.

    Add tangelo juice.

    When mixture reaches 95 F - 35°C, add whipped cream.

    Yellow mirror glaze

    Soak gelatin sheets in water.

    Place water, sugar and glucose syrup in a saucepan and bring to 218 F - 103°C.

    Out of the heat, add condensed milk and pour the mixture over chopped chocolate (or melted).

    Add wringed gelatin sheets, food colour and mix with a hand blender until smooth and shiny.

    Refrigerate overnight.

To assemble

  1. Line a 7 inches - 18 cm with cling film and acetate strips.

    Pour tangelo mousse and freeze a few minutes to set.

    Place in the middle the frozen lemon curd (curd downward).

    Brush a thin layer of mousse over the biscuit, lay the sablée round disc on and press a little.

    Freeze.

To serve

  1. Remove the dessert from the ring and place on a rack.

    Heat the glaze at 95 F/ 85 F - 35-30°C and glaze the mousse.

    Garnish as you prefere.

    Refrigerate for at least 12 hours before serving.

Note

Orange and olive oil biscuit: extract orange is optional. You can omit.
Glaze: the temperature of the glaze is a suggestion.
Try with the back of a spoon: if the glaze covers it well, the temperature is right, otherwise let cool if too runny, or heat a few seconds if too thick.

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