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Dessert: Yasmina

Yasmina is a recipe by the winner of the French championship 'plated desserts' 2016: Damien Gendron.

This recipe is made with: Boiron lemon puree and Boiron pineapple puree.

Ingredients

50gPowdered sugar
125gButter
1gFine salt
1gVanilla sugar
20gEgg white
150gFlour
Cocoa butter

30mlpineapple liqueur
1units.itemsPineapple
30gbrown sugar
1units.itemsVanilla pod
5gStarch

62gbrown sugar
65glemon puree
18gButter
1gGelatin sheet
56gWhole egg
150gwhipping cream 35%
Candied citron

200gPineapple purée
12mlpineapple liqueur
5units.itemsdrop of yellow food coloring
14gplant-based gelatin
sufficient glitter powder
200mlWater
34gbrown sugar

1units.itemsVanilla pod
94mlWater
122gGlucose
284gbrown sugar
3ggold-colored glitter powder

25gPineapple purée
2units.itemsdrop of yellow food coloring
55gclear glaze

122gwhipping cream 35%
448gWhole milk
116gbrown sugar
19gDextrose
4gstabilizer
19gGlucose syrup
29gMilk powder
4mljasmine aroma

450gJivara chocolate

Preparation

  1. Mix the butter (at room temperature) with the powdered sugar, salt, and egg white, and finally add the flour.
  2. Knead into a dough and spread it out between two sheets of baking paper.
  3. Press out 10 circles of 3 cm and 30 circles of 2.5 cm.
  4. Bake for 5 minutes in a convection oven at 170°C.
  5. After baking, lightly coat them with cocoa butter.

  1. Cut the pineapple into cubes.
  2. Bring the pineapple cubes to a boil with the sugar and vanilla pod.
  3. Then add the starch and liqueur and pour into a mold.
  4. Let cool in the refrigerator, make 30 circles of 2.5 cm and put them back.

  1. Heat the lemon purée in a pan with the butter and add the sugar and egg mixture.
  2. Bring to a boil, then add the gelatin and candied citron, and let it sit for a moment.
  3. Finally, add the cream.

  1. Mix the puree with the caster sugar, pour into pineapple segment molds, and chill.
  2. Bring the remaining ingredients to a boil, let cool to 60°C, dip the pineapple segments in, and set aside.

  1. Cook the water, sugar, and glucose with the vanilla bean to 155°C.
  2. Let cool and mix together.
  3. Pour onto a silpat and bake for 2 minutes in the oven, shape as desired.

  1. Mix everything together and set aside.

  1. Mix the ingredients and bring to a boil while stirring.
  2. Pour into the desired shape and store in the freezer.

  1. Melt the chocolate, spread it out on a silpat, and press it into the desired shape.

  1. Place the flowing pineapple wedge in the center of the plate.
  2. Arrange the shortbread cookies around it in a triangle.
  3. Put a little pineapple compote on the cookies. Scoop a ball of jasmine ice cream onto the compote.
  4. Pipe a few dots of lemon cream onto the chocolate and garnish with lemon cress and 3 opalines.
  5. Carefully place the chocolate shape on the jasmine ice cream.
  6. Add a few dots of pineapple jelly to each of the three sides of the dessert and place a jasmine flower next to them.