SAINT SOPHIA’S LOG by Emmanuel Hamon

sainte sophia Kiev 2

 EMMANUEL HAMON
presents
SAINT
SOPHIA‘S LOG
Lychee mousse, strawberry cremeux,raspberry compote,grapefruit biscuit,crispy coconut

Almond and grapefruit biscuit
300 g egg whites
300 g almond powder
300 g icing sugar
60 g sugar
50 g flour
50 g grapefruit zest

Whip the egg whites and sugar to obtain a meringue. With a spaluta, add the sieved almond/icing sugar/flour mixture and mix gently. Add the zest and spread the biscuit in the sense of the length to half of a 60×40 cm baking tray. Bake at 170°C for 10 minutes. Cut the biscuit in two strips (one of 50x5 cm and another of 55x8 cm).

Raspberry compote
360 g raspberries
220 g sugar
1+1/2 half sheets of gelatin

Cook together the fresh raspberries with the sugar, cook gently until the mixture gets thicker, then add the gelatine. Reserve to cool.

Lychee mousse
150 g egg whites
150
g sugar
400
g lychee puree
14
g gelatin
400
g whipping cream

Soften and drain gelatin in cold water, then heat it with 120 g of lychee puree and mix with the remaining puree. Make an Italian meringue with the egg whites and sugar cooked at 121°C. After cooling the meringue, mix with the lime purée and the whipped cream.

Strawberry cremeux
200 g strawberry puree
6
0 g cream UHT
150 g egg yolks
80 g caster sugar
6 g gelatine leaves
150 g whipped cream

Bring the cream to a boil with the strawberry puree. Pour over the blanched yolks with sugar. Cook at 85°C and then add the hydrated gelatin off the heat. Leave to cool and add the whipping cream. Pour into a 6×50 cm mold and freeze.

Rice crispy coconut
400 g white chocolate
100 g rice crispy
50 g chopped coconuts
50 g butter

Assembly
Pour a first layer of lychee mousse, not exceeding one-third of the height of the mould  and line on the edges. Add the strawberry cremeux. Put some raspberry compote between the two strip of biscuit (5 cm) and cover with the creamy. Pour another layer of lychee mousse, 1 cm from the edge of the mould, and cover with the last band of biscuit covered beforehand with the rice crispy coconut. Freeze.
Unmold, then cut 3 logs of 18 cm in length. Spray them using a chocolate gun with white chocolate  colored with titaniumoxide. Makeatemplateor, using acornet,draw the shape of St. SophiaCathedral. Spray it with white chocolate and then apply the silver powder. Brush and paint it using a cocoa butter and dye mixture. Paste the back and the sides and place on the log.

Emmanuel Hamon
Brest, France

www.patisseriehamonemmanuel.com

Hammon Kiev

Saint Sofia’s in Kiev is is an outstanding cathedral, the first patrimony on territory of Ukraine. The making of decorations inspired it (and also by other sources) by Emmanuel Hamon is illustrated in https://www.youtube.com/watch?v=Kh_9gxDkH_4&feature=youtu.be

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