PRISTINE TRAIL
AZÉLIA 35% (as needed)Chestnuts (as needed) ASSEMBLY Spread the meringue over strips of parchment paper using a 3× 18cm stencil and curve into a wavy shape
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.valrhona.us.
Cooking tools:
- Stand mixer
- Food processor
- Immersion blender
- Ice cream maker
- Piping bag
- Plain round piping nozzle
- Vermicelli piping nozzle
- Stencil
- Curved mold
- Silicone baking mat
- Parchment paper
- Acetate sheet
- Frame
- Instant-read thermometer
- Kitchen scale
- Double boiler
- Saucepan
- Mixing bowl
- Whisk
- Oven
- Refrigerator
- Chef's knife
- Paring knife
- Cutting board
- Spoon
- Plate
Ingredients
- 112g egg whites
- 225g sugar
- 5g citric acid
- 340g chestnut paste
- 112g chestnut purée
- 50g heavy cream 36%
- 230g Mont-Blanc Apple Gel
- 230g diced apples
- 44g Manzana liqueur
- 215g Granny Smith apple purée
- 2g agar agar
- 22g sugar
- 2g gelatin powder (220 bloom)
- 10g water for the gelatin
- 285g water
- 305g sugar
- 80g glucose powder
- 1010g Granny Smith apple purée
- 20g lemon juice
- 3g sorbet stabilizer
- AZÉLIA 35% (as needed)
- Chestnuts (as needed)
