SABLÉE

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

VERBENA LIGHT GANACHE
• 275 gr. OPALYS white chocolate
• 75 gr. Liquid cream
• 9 gr gelatine 220 + 54g water
• 20 gr lemon verbena
• 400 gr. Semi-whipped cream
Boil the cream with the lemon verbena leaves and infuse
until it cools down. Melt the hydrated gelatine with its
water and add it to the cream, boil again and strain over the
melted chocolate, emulsify.
Pour the mixture at 32ºC, over the semi-whipped cream.
Mold one part of the mixture in silicone mold 1 cm lower
than the cake, reserve the rest in the fridge.
Once frozen, glaze.
Extend the rest over the cherry gel.

RASPBERRY Mix a small part of the sugar with the pectin.

GLAÇAGE Mix everything except glucose and heat to
40ºC, add glucose and
550 gr water
boil. Strain and reserve. Glaze at 32ºC
900 gr raspberry puree
265 gr glucose
300 gr sugar
16 gr NH pectin
2 gr guar gum

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