Red Fruit Fontaine

Red Fruit Fontaine Plated Dessert - Bruno Albouze - THE REAL DEAL

Red Fruit Waterfall Plated Dessert Recipe.
Fresh raspberries, strawberries, figs, currants, blackberries, kiwis, mint, kumquats. Edible flowers. Lime Parfait, Lemon Crémeux, Lemon Jelly, Volcano Nuggets, Coral Sponge, Raspberry Sorbet, herbs and edible flowers.
To avoid leftovers, make larger portions for later use.

Meringue Volcano Nuggets (Swiss Meringue)
4 ea. (120g) egg whites, room temp
0.6 cup (120g) granulated sugar
1 cup (130g) whole almonds, chopped
1/3 cup (60g) orange confit or candied, thinly chopped.

Beat egg whites and granulated sugar on a water-bath until temp reaches 121ºF (50/55ºC). Continue beating using stand mixer on high speed until it cools down. Fold in nuts and orange confit with a spatula. Divide into small portions and bake at 190ºF (90ºC) for about 2 hours. Turn oven off and let dry. The meringue should remain white. Store in tight sealed containers in a dry place.

Microwave Almond Sponge
3 ea. (150g) eggs
1/3 cup (80g) sugar
1/2 cup (50g) almond meal
2 Tbsp (25g) all-purpose flour
3 Tbsp (40ml) Limoncello or pistachio paste.

Blend all ingredients together and fill canister (1/2 liter) pressure with 2 x N2O Cartridges. Chill. Fill a paper cup half way through and microwave for 45 sec. Let cool and remove paper. Store in the refrigerator in freezer bag.

Lemon Jelly
1/2 cup (125ml) water
1/2 cup (100g) sugar
1 lime zest
1 Tbsp (15ml) limoncello,
8 grams gelatin sheets; (soak in cold water and drain).

Boil water, sugar and zest. Add limoncello and melted gelatin; mix well and strain. Freeze and cut into desired shapes.

Lemon Crémeux
0.4 cup 100g lemon juice + 1 zest
2 ea. (100g) eggs
1/2 cup (100g) sugar
6 Tbsp (100g) butter, cubed
1g gelatin sheet.

Soak gelatin in cold water to soften and drain. Beat eggs, sugar, zest and lemon juice. Bring to boil; whisking constantly. Turn off heat and add gelatin. At 131ºF (55ºC), throw in butter and blend well. Let cool, fill up silicon shapes and freeze.
For more watch the Lemon Tart Video.

Lime Parfait
4 ea. egg yolks
90g sugar
30g water
30g lemon juice
6 ea. lime zest
6g gelatin sheet
300g whipped cream.

Soak gelatin in cold water to soften and drain. Cook sugar and water to 121ºC. Pour syrup in beaten yolks and continue beating on high speed until cool. Add lemon juice and zests, and melted gelatin. Fold in whipped cream. Fill small spheric silicon shapes and freeze. Use leftover to make larger sizes for backup desserts if desired.

Raspberry Coulis
Cook a cup of raspberry with a tablespoons of corn syrup and sugar to taste. Add a teaspoon of lemon juice. Blend and strain. Keep refrigerate for up to a week. Can be frozen.

Kumquats in Syrup
Slice a few kumquats and lemonquats, remove seeds and cook in limoncello and a tablesppon of sugar until reduced by half and sirupy; about 10 min. Do not over cook. Chill.

Draw a straight or half-moon line with the raspberry coulis. Place the frozen lemon crémeux first (it will soften once plate is finished). Arrange fresh fruits nicely, sponge, jelly and the frozen parfait. Serve with a raspberry, strawberry, blackcurrant, blackberry, lime or lemon sorbet scoop or quenelle.

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