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The magic of chef Mabilleau: Lemon, cassis, raspberry and vanilla

December 5, 2013
The magic of chef Mabilleau: Lemon, cassis, raspberry and vanilla
Lemon sponge cake, cassis and raspberry compote, vainilla mousse and ivoire glossy glaze
Recipe published in
so good.. #9

In so good.. magazine #9, Guillaume Mabilleau, MOF patissier and owner of Nuances Gourmandes, cast a sweet spell on us. We are talking about two cakes for special occasions, one of them in dark chocolate and one in white, known in French as “Fééries”. The magic was to make it appear as if the mousse was at the point of overflowing whilst maintaining the elegance of a festive design.

Take a look at so good.. magazine #9 to find the twin sister of this attractive creation.

Féérie ivoire

lemon sponge cake

  • 110 g egg whites
  • 110 g invert sugar
  • 75 g egg yolks
  • 15 g flour
  • 30 g potato starch
  • 15 g butter, melted
  • 20 g yellow lemon zest

Whisk the egg whites and invert sugar until peaks form in a mixer with the whisk attachment. Add the egg yolks and then the flour and starch, previously sifted together. Finally add the butter and lemon zest.
Divide the batter and place in two rings, 16 cm in diameter, and bake in the oven, vents open, at 170ºC for 12 minutes.


cassis and raspberry compote

  • 200 g cassis purée
  • 160 g raspberry, cut into pieces
  • 50 g sugar
  • 10 g pectin NH

Dilute the cassis purée and raspberry pieces in a saucepan over the heat. Add the mixture of sugar and pectin. Bring to a boil. Divide the resulting mixture into two and pour over the cooled sponge cake.


vanilla mousse

  • 150 g milk
  • 50 g cream
  • 1 u vanilla bean
  • 45 g egg yolks
  • 40 g sugar
  • 10 g corn starch
  • 10 g powdered gelatin
  • 60 g water
  • 100 g mascarpone
  • 300 g whipped cream

Combine the milk, cream and vanilla and bring to a simmer. Allow to infuse for 20 minutes and remove the vanilla bean. Bring to a simmer again and add the mixture of egg yolks, sugar and corn starch. Boil the resulting mixture.
Add the gelatin, previously bloomed. Cool down to 30ºC.
Whip the cream and mascarpone cheese together and fold into the previous mixture.


ivoire glossy glaze

  • 150 g water
  • 300 g sugar
  • 300 g glucose
  • 200 g condensed milk, sugared
  • 20 g powdered gelatin
  • 120 g water
  • 300 g Ivoire couverture
  • 10 g white fat-soluble coloring powder
  • 1 u vanilla bean

Cook the water, sugar and glucose to 103ºC. Add the condensed milk and gelatin, previously bloomed in cold water. Pour over the Ivoire chocolate, coloring and vanilla. Homogenize. Use at 35ºC.

MONTAGE

Pour half the vanilla mousse into stainless steel rings, 18 cm in diameter and 4.5 cm high, insert the frozen filling of lemon sponge and cassis-raspberry compote. Level out and smooth.
Glaze the frozen cakes.
On the surface, place a holed hemisphere of 20 cm in diameter, previously sprayed white and violet.
Garnish with small chocolate daisies and some silver.

Recipe published at so good.. #9
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