SPIRALIS

Made with: INSPIRATION AMANDE

Steps: 6

An original recipe by Jérémy Aspa and Rémi Montagne, Pastry Chefs at École Valrhona. Makes 48 desserts

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Recipe steps

ALMOND INSPIRATION MILK ICE CREAM

  • 46g 0% fat powdered milk
  • 90g Caster sugar
  • 90g Atomized glucose
  • 6g Combined stabilizer
  • 1000g Whole UHT milk
  • 270g
  1. Heat the milk. Once it is at 75°F (25°C), add the powdered milk. At 85°F (30°C), add the sugar and atomized glucose. Once it is at 115°F (45°C), incorporate the stabilizer and emulsifier mixture with a portion of the sugar you used initially (approx. 10 %). At 140°F (60°C), pour a small quantity of liquid (two-thirds of the weight of the Almond Inspiration) over the partially melted Almond Inspiration. Immediately mix using an electric mixer to make a perfect emulsion. Add the remaining liquid. Pasteurize at 185°F (85°C) for 2 minutes then quickly cool the mixture to 40°F (4°C). Leave to sit for at least 12 hours at 40°F (4°C). Mix in an electric mixer and churn at between 15-20°F (-6°C to -10°C).

MILK-BASED CREME ANGLAISE

  • 1100g Whole UHT milk
  • 220g Egg yolks
  • 110g Caster sugar
  1. Bring the milk to the boil and pour into the premixed egg yolk-sugar combination (without blanching). Thicken the mixture at a temperature of 185°F (85°C), strain through muslin and use immediately.

ALMOND INSPIRATION CREAM MIX

  • 1300g Milk-based crème anglaise
  • 8g 200 bloom gelatin powder
  • 690g
  1. Add the rehydrated gelatin to the warm, strained crème anglaise. Slowly pour the warm mixture over the melted couverture to make an emulsion using a spatula. Immediately mix using an electric mixer to make a perfect emulsion.
  2. Leave to stiffen in the refrigerator.

SOUR CHERRY MARMALADE

  • 600g Sour cherries
  • 60g Sugar
  • 5g Lemon zest
  • 60g
  1. Bring the sour cherries to the boil with the sugar and zest.
  2. Drain the sour cherries then set them aside.
  3. Collect the juice and mix it with the Absolu Cristal.
  4. Store everything in the refrigerator.

ALMOND SPONGE BISCUIT

  • 180g PATE D'AMANDE 55%
  • 90g Whole UHT milk
  • 25g Strong white bread flour
  • 315g Egg whites
  1. Mix the almond paste with the milk in an electric mixer. Add the flour, mix again and finish off with the liquid egg whites. Pour into a siphon.
  2. Load up two nitrous oxide cream whipper cartridges. Use some scissors to make four notches in the bottom of some plastic cups. Fill with approx. 30g of mixture.
  3. Cook at 1000 Watts for 1 minute in the microwave. Freeze then turn out.

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 the milk ice cream, cream mix, sour cherry marmalade and sponge biscuit.
Make the clusters and place them in a semi-circle around a 6cm diameter cutter. Store in the refrigerator.

Use a piping bag with a 7mm diameter round nozzle to make a spiral of cream mix (approx. 35g).
Place the clusters around a side of the spiral so they touch. Put a few sour cherries, sponge biscuit pieces and sweet and savory slivered almonds in place. Finish off with a quenelle of milk ice cream.

Alter your recipe to suit the season: Swap the sour cherries for mangoes, orange segments or kumquat.
Just don’t forget to adjust the quantities!

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