Southern Sphere

Menu Part: 
Dessert
Cuisine Type: 
American

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

  1. Whip together egg yolks, whole eggs and sugars.
  2. In separate bowl, whip egg whites, PreGel Albumissimo (Egg White Base) and sugar.
  3. Mix both mixtures together.
  4. Add almond flour and all-purpose flour.
  5. Add melted butter and lemon zest.
  6. Spread on sheet pan.
  7. Bake for 9-10 minutes at 190˚C/374˚F.

Rhubarb and Strawberry Confit

  1. Slice rhubarb and mix with sugar #1.
  2. Simmer until desired consistency.
  3. Add 5-Star Chef Pastry Select™ Strawberry Filling and lemon juice, glucose and mixture of pectin and sugar #2.
  4. Boil.
  5. Cast.
  6. Freeze.

Passion Fruit and Mascarpone Cream

  1. Cook passion fruit puree, cream, yolks and glucose to an anglaise; chill.
  2. Add mascarpone to anglaise and whip.
  3. Combine PreGel Textura (Mousse Base - Gelatin Replacement) and water, allow to hydrate for 2 minutes; melt in microwave and add to anglaise.
  4. Fold in meringue.
  5. Cast.

Additional Tips

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).

More From FoodService Director

Industry News & Opinion

The University of New Mexico’s proposed on-campus taproom has officially been approved by the school’s Board of Regents.

Construction on the $650,000 student union taproom will begin this summer and is expected to finish in August when students return to campus. The school’s food vendor, Chartwells, and UNM’s Dining & Food Services department will split the cost of the taproom evenly.

Designed by students in the school’s architecture department, the space will feature a rotating selection of beer and wine, and will also welcome guest brewers. Chartwells will be...

Ideas and Innovation
cafeteria

Three years ago, Colonial School District in New Castle, Del., started a pilot supper program at its high school. The goal: To make sure the district’s students, 57% of whom are on free or reduced-priced meals, would not be hungry when school is done for the day.

Since its inception, the program has expanded to 12 schools and now provides afterschool meals to children participating in YMCA activities. And it's just one of many such programs popping up in districts throughout the country, as operators add supper to the list of daily meals they provide for students.

Building...
Ideas and Innovation
hydroponics

We put our hydroponic gardens in a spot where students can watch them grow, but at the same time it’s safe from being tampered with. At one of our elementary schools, the gardens are in the kitchen, but there’s a window where students can look in as they walk down the hallway. Some even stop to count how many cucumbers they see.

Ideas and Innovation
food snap

We started a 50-member vegan team in response to students expressing the need for more vegan options. Between our monthly meetings, students are asked to take photos of foods they eat in and out of the dining halls to give us a true picture of the kinds of things they like and the kinds of foods that cause disappointment. This exercise has sparked a lot of conversation and given us more insight into what we could do better.

FSD Resources