
Zéphyr™ Orange Dessert

Sweet dough
Ingredients | Preparation |
---|---|
| Mix cold |
Leave to rest. |
Orange marmelade
Ingredients | Preparation |
---|---|
| Peel and remove the segments |
Remove the pith from the peel and cut into julienne. |
Smooth Almond sponge
Ingredients | Preparation |
---|---|
| Blend together |
Sponge preparation: |
Orange and Saffron cream
Ingredients | Preparation |
---|---|
| Boil |
| Add |
Mix the ingredients together pour into an 18 cm round Flexipan mould and freeze. |
Zéphyr™ mousse
Ingredients | Preparation |
---|---|
| Heat to 50°C |
| Melt at 35°C |
| At 25°C delicately add |
Zéphyr™ glazing
Ingredients | Preparation |
---|---|
| Cook at 103°C |
| Pour over |
| Add |
Mix in a blender and add a few drops of Titane dioxide food coloring. |
Finish
Ingredients | Preparation |
---|---|
Ice the frozen dessert or the log. | |
| Lightly spray with a mixture consisting of |
Decorate with the Zéphyr™ squares and macaroons. | |
| Add a few threads of saffron. |