Southern Sphere

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.

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.

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).