Zéphyr™ Orange Dessert

Mix cold

Leave to rest.
Roll out onto a 6.3 in / 16 cm in diameter disk.

Peel and remove the segments

Remove the pith from the peel and cut into julienne.
Weight the segments in a bowl and add the equivalent weight in water.
Cook the mixture for 15 minutes.
When cooked, weight the mixture again and add the equivalent weight in sugar.
Leave to steep for 1 hour.
Bring to a boil, cook for 6 minutes and reserve.

Blend together

Sponge preparation:
Precook a 6.3 in / 16 cm in diameter sweet paste base.
Place the precooked pastry base in an 7 in / 18 cm ring and cover with a layer of smooth almond sponge mix.
Place a disk of orange marmalade in the center.
Cover with the remainder of the smooth almond sponge
Place the sponge in a 8 in / 20 cm ring.

Boil

Add

Mix the ingredients together pour into an 7 in / 18 cm round Flexipan mold and freeze.

Heat to 122°F/50°C

Melt at 95°F/35°C

At 77°F/25°C delicately add

Cook at 217°F/103°C

Pour over

Add

Mix in a blender and add a few drops of Titane dioxide food coloring.
Store in a refrigerator for 24 hours.
Use at 86°F/30°C.

Line 8 in / 20 cm ring with acetate. Pour small amount Zéphyr mousse into ring.
Place frozen orange and saffron ring into mousse.
Cover ring with more mousse.
Finish with baked sponge, sweet dough side up.
Freeze.
​Unmold and reserve until ready to glaze.
Heat glaze to 95°F/35°C.
Glaze entremêts.
Decorate as desired.

Lightly spray with a mixture consisting of 100 g of a spirit at 50°C and 10 g of silver food glitter with 2 drops of pink food colorant added.

Decorate with the Zéphyr™ squares and macaroons.

Add a few threads of saffron.