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Pastry Chef Thierry Molinengo of Le Grand Véfour – Paris, France
Pastry Chef Thierry Molinengo
Le Grand Véfour
17, rue de Beaujolais
75001 Paris
France

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Raspberry Manjari Cubes, Fromage Blanc Emulsion
Pastry Chef Thierry Molinengo of Le Grand Véfour – Paris, France
Adapted by StarChefs.com
Yield: 4 Servings


INGREDIENTS
Olive Sablé:
185 grams butter
185 grams flour
150 grams sugar
1.5 grams fleur de sel
1 egg yolk
6 grams yeast
25 grams pitted and blanched Nyons olives

Piquillo Crémeux:
125 grams water
50 grams cream
25 grams piquillo pepper puree
25 grams sugar
2 egg yolks
1 egg
2 grams gelatin sheets, softened
30 grams white chocolate
75 grams butter

Raspberry Sorbet:
250 grams raspberry pulp
55 grams sugar
30 grams glucose
120 grams water
2 grams stabilizer

Raspberry Coulis:
60 grams raspberry pulp

Fromage Blanc:
100 grams heavy cream
200 grams fromage blanc
65 grams milk

Manjari Cube Garnish:
4 5cmx5cmx8cm molded cubes Valhrona Manjari chocolate
100 grams white chocolate
100 grams cocoa butter
.1 gram violet chocolat dye
1 gram red chocolate dye

To Assemble and Serve:
25 grams raspberry coulis
20 grams fromage blanc in siphon
8 raspberries
4 structura shells, filled with raspberry pulp
25 grams raspberry sorbet
25 grams piquillo cremeux
4 pieces olive sablé

METHOD
For the Olive Sablé:
Combine butter, flour, sugar, salt, yolk, yeast, and olives. Wrap in plastic film and chill for at least 2 hours. Flatten to a 3mm sheet and cut out 18x18cm square. Bake in an oven at 160°C/320°F. Cut 4 5x5cm squares and reserve.

For the Piquillo Crémeux:
Combine water, cream, piquillo puree, sugar, and egg yolks. Cook at 80°C/176°F for 4 minutes. Strain gelatin and add with white chocolate. Chill to 35-40°C/95-104°F and add butter in small amounts. Mix and reserve.

For the Raspberry Sorbet:
Combine raspberry, sugar, glucose, water, and stabilizer. Bring to a boil and chill at 4°C/39°F. Mold into an 18x18cm frame. Reserve chilled.

For the Raspberry Coulis:
Puree raspberry pulp. Transfer pulp to a pipette and reserve.

For the Fromage Blanc:
Combine cream, fromage blanc, and milk and transfer to a siphon. Add a whipped cream cartridge and reserve chilled.

Manjari Cube Garnish:
Garnish Manjari cubes with white chocolate, cocoa butter, and dyes in your desired design.

To Assemble and Serve:
Chill a Manjari cube for 5 minutes. Flip cube upside down and add raspberry coulis, fromage blanc, raspberries, structura shells, raspberry sorbet, piquillo puree, and a piece of sablé.  Flip Manjari cube and set on a structura shell filled with raspberry pulp.

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