CIFLO

Verrines

Made with: ALMOND INSPIRATION

Steps: 4

An original recipe by Nicolas Riveau, Pastry Chef at École Valrhona. Makes 24 desserts

Recipe steps

ALMOND INSPIRATION CREAM

  • 965gWhole UHT milk
  • 645gUHT cream 35%
  • 3Vanilla pods
  • 30gCaster sugar
  • 10gPectin X58
  • 340gALMOND INSPIRATION
  1. Heat the milk, the cream and the vanilla pods.
  2. At 120°F (50°C), add the pre-mixed sugar and pectin X58. Bring to the boil.
  3. Gradually pour onto the melted Almond Inspiration. Immediately mix using an electric mixer to make a perfect emulsion.
  4. Pour out at 120°F (50°C).
  5. This jelly cannot be frozen.

STRAWBERRY CONFIT

  • 140gStrawberry pulp
  • 30gRaspberry pulp
  • 10gCaster sugar
  • 1gPectin NH
  • 1gLemon juice
  1. Heat the pulps together to 105°F (40°C) then add the caster sugar-pectin mix.
  2. Briefly bring to the boil and add the lemon juice.
  3. Store in the refrigerator.

STRAWBERRY MARMALADE

  • 340gStrawberries
  • 160gStrawberry Confit
  1. Mix the confit with the finely cubed strawberries.

ALMOND INSPIRATION AND ÉCLAT D’OR CLUSTERS

  1. Mix the tempered Almond Inspiration with the Éclat d’Or and fleur de sel.

Assembly and finishing

Prepare then pour out the Almond Inspiration cream. Store in the refrigerator for a few hours.
Put the strawberry marmalade in place, then sprinkle with clusters.

Alter your recipe to suit the season: Why not swap the strawberries for pineapple or apple? Just don’t forget to adjust the quantities!

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