The victoria


Hello to all!

Today I share with you my recipe for my Victoria dessert!

I love pineapple, so I added it again in a recipe for a dessert!

The composition is very simple and basic, I made a bavaroise with coriander seeds, an insert of pan-fried victoria pineapple flambéed with rum and a gene bread cookie!

For about 6 people:

Genoa Bread Biscuit :
100g almond paste
100g eggs
35g flour
2g baking powder
40g melted butter

Gradually add the eggs to the almond paste.
Add the sifted flour and baking powder.
Stir in the melted butter, mould directly.
Bake for about 10 minutes at 165°C

Pan-fried pineapple :
1 knob of butter
300g diced pineapple
20g sugar
1 stopper rum

Melt the butter, add the diced pineapple.
Add the sugar, caramelize the pineapples, add the rum and flame.
Pour into a mould and freeze.

Bavarian cilantro :
135g whole milk
65g cream
9g milk powder
5g coriander seeds
75g sugar
20g yellow
5g gelatin powder
200g whipped cream

Swell the gelatine in 5 times its weight in water (15g)
Boil milk, cream, milk powder and seeds.
Blanch the yolks with the sugar.
Cook the cream. Add the swollen gelatin.
Cool directly to 4°C.
Smooth the bavaroise and add the whipped cream.
Use directly.

Cut the cookie to the size of the pan.
Making an upside down assembly :
– Poach the mousse in the mould, line to distribute the mousse evenly.
– Arrange the creamy mixture, turning slightly to prevent air bubbles from forming.
– Poach a dot of mousse on top of the creamy mixture.
– Place the biscuit on top and smooth out the entremets.
– Freeze

Once the dessert is frozen, remove from the mould and glaze with the yellow icing heated to about 29°C.
Place directly on its support.
Decorate with three marshmallow rings and gold leaves.

Tips :
To ensure even baking, make sure that your dough is the same thickness everywhere.
You can preserve the freshness and softness of your biscuit by wrapping it on contact as soon as it comes out of the oven. You can even wear it in a fast cooling cell for even more softness.

You can soak the cookie with the syrup of your choice for more taste or softness.

The recipe in PDF :

Victoria 6 persons

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