Rhubarb and strawberry almond flower
Original creation by Lionel Lallement
Composition : Almond
biscuit, rhubarb with strawberry compote, light almond cream, neutral glaze,
||Fresh full cream milk
together egg yolks, sugar and whole eggs
2) Sift patato flour and
plain flour then mix to the unblanched crushed almonds
3) Whisk egg
whites with firstly 1/3 sugar then add the remaining 2/3.
4) Mix 1
with 3 then add 2
5) Back in a circles 160 ø, 3cm high at 170°C for 50
minutes oven vents open.
1) Heat the milk to 60°C, icing sugar,
add the gelatines leaves softened in cold water then the almond
2) Whisk the thikened cream
3) Mix 1 with
|RHUBARB COMPOTE :
Sévarome Vanilla bean
1 kg+400 g
||White almond meal
Whisked egg whites
1) Boil together the rhubarb (1kg) castor sugar split vanilla bean and
strawberries and cook until all liquid has evapored. Add the remaining rhubarb
and re-cook until rhubarb is tender but not crunchy.
2) Add the
gelatine previously softened in cold water, mould into circles 160 mm ø then
1) Grind finely the almond meal and the
icing sugar then sift twice.
2) Whisk the egg whites with all the
sugar then add red colouring until a pink colour is obtained.
3) Mix 1
with 2, until the mix is smooth and shiny.
4) Pipe rounds on a tray, 10 high
by 8 wide, then bake at 200°C then down to 180°C, with vents
|Assembling : On a tray with a plastic sheet
(acetate) place rings 190mm ø, 4,5 cm high. Line with
the cream the sides and bottom of the rings. Add the rhubarb and strawberry
compote, add a fine layer of cream, and close the circle with the biscuit.
Freeze, then glaze with neutral nappage and garnish with 1/2 a strawberry and
unblanched almond. Set the almond macaroons around the dessert, place on a
golden display board and finish decorating according to the
|1 - Almond biscuit
2 - Light almond cream
4 - Almond macaroon
5 - Garnishes : neutral glaze,
|Sévarome References :|
Bourbon vanilla bean