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ENG SABLEėE SAKURA
ENG SABLEėE SAKURA
COMPOSITION
ALMOND SABLÉE
GELIFIED CHERRIES
VERBENA LIGHT GANACHE
RASPBERRY GLAÇAGE
FRESH CHERRIES
ALMOND SABLÉE
ALMOND SABLÉ E Place the dry ingredients very cold and very cold butter in cubes in the mixer,
160 gr icing sugar crush until getting a fine powder, then with the same paddle attachment, mix
GELIFY CHERRIES
100 gr eggs
• 400gr cherry pureeat 2 mm between twoMix
the eggs. Laminate guitar sheets
all the so that the
ingredients anddough
boil. does
50 gr almond not absorb more flour, and reserve in the fridge
Pour or
into afreeze
identical ø silicone mold inside the
• 80 gr txt syrup
powder until use. Line
• 12 gr sugar freebases and cook at 150ºC 12-14
sablée. min. Take out of the oven and
320 gr butter cool
pectin down. Fill it. Let it gellify.
520 gr flour • 4 gr lemon juice
Boil the cream with the lemon verbena leaves and infuse
until it cools down. Melt the hydrated gelatine with its
VERBENA LIGHT GANACHE water and add it to the cream, boil again and strain over the
• 275 gr. OPALYS white chocolate melted chocolate, emulsify.
• 75 gr. Liquid cream Pour the mixture at 32ºC, over the semi-whipped cream.
• 9 gr gelatine 220 + 54g water Mold one part of the mixture in silicone mold 1 cm lower
• 20 gr lemon verbena than the cake, reserve the rest in the fridge.
• 400 gr. Semi-whipped cream Once frozen, glaze.
Extend the rest over the cherry gel.
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