RECEPE FOR 4 PEOPLE
DESSERT
TO BE ENJOYED WITH AN AOC OR IGP SWEET WHITE WINE FROM SOUTHWEST FRANCE
Pairing: AOC sweet white wine from Gaillac, Pacherenc du Vic-Bilh, or an IGP sweet white wine from Côtes-de-Gascogne, Comté Tolosan
SERVING TEMPERATURE
8 to 10°C (46 to 50°F)
Ingredients :
Walnut dacquoise
● 55 gr (1.95 oz) of flour
● 170 gr (6 oz) of walnut powder
● 100 gr (3.53 oz) of powdered sugar
● 200 gr (7.1 oz) caster sugar
● 280 gr (10 oz) of egg whites
Vanilla cream
● 225 gr (8 oz) cream 35% (to be heated)
● 300 gr (11 oz) white chocolate
● 450 gr (16 oz) of cream 35% (cold)
● 1 vanilla bean
Apple-coriander cream
● 500 gr (18 oz) apple juice
● 1 bunch of coriander
● 8 gr (0.30 oz) of agar-agar
● 2 apples
WALNUT DACQUOISE:
Whip the egg whites until white and then thicken them with caster sugar. Mix together the powdered sugar and the walnut powder. Add the mixture to the egg whites and then add flour. Put in a baking dish and cook for 30 minutes at at 160°C (320°F).
VANILLA CREAM:
Heat the 225 gr of cream with the vanilla and pour it over the white chocolate. Once the mixture is homogeneous, add the 450 gr of cold cream. Let it rest overnight in the fridge, then beat it with a mixer.
APPLE–CORIANDER CREAM:
Warm up to 90°C the apple juice, the coriander bouquet and the agar-agar. To pass the mixture to the Chinese, then to let rest at the cool during 4h. Mix in blender and put in pipette. Cut the apple in julienne.
DRESSING:
Cut a rectangle of dacquoise. Poach the vanilla cream on top. Add walnut kernels, apple julienne and coriander plumes. Make dots of gel around the dacquoise.
Sud Selections 