Vanilla-Lemon Parfait, Raspberries Compote, Sichuan Pepper, Reims Biscuits

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Vanilla-Lemon parfait, raspberries compote, Sichuan pepper, Reims biscuits Recipe for 24 Description Beautiful parfait upside down on a plate, with sichuan and raspberry compote, pink biscuits from Reims. Ingredients For the parfait For the compote 100 Gr Sugar 425 Gr Raspberries 25 Gr Water 35 Gr Sugar 75 Gr Egg yolk 60 Ml Water 1 Clove(s) Madagascar vanilla 0.50 Unit(s) Lemon juice 2 Unit(s) Lemon 4 Pinch(es) Sichuan pepper 250 Ml 35% whipping cream 3 Gr Pectin For the biscuits 5 Unit(s) Egg yolk 100 Gr Sugar 1 Unit(s) Egg 5 Unit(s) Egg white 25 Gr Sugar 65 Gr Flour 65 Gr Cornstarch 3 Drop(s) Red food coloring 150 Gr Icing sugar Preparation Preparation time 30.00 mins Preheat your four at 356.00 F° For the parfait Make some zest with one lemon and juice with both.In the mixer whip the egg yolks with a table spoon of water until you get 2 to 3 times the volume. At the mean time, in a pan bring the water and the sugar to boil for at least 1 minute.Out of the stove add the lemon juice in the sirup, then pour the sirup gently on the egg yolks and wisk it until it's totally cold, add the vanilla and the zest during the process.In a bowl with a wisk, monter the cream until you get a chantillyWhen the egg yolks mix is cold fold the chantilly Inside.And pour it in the verrines. Raspberry compote In a pan, pour the water with the sugar and the pectine with the raspberrys, cook it until it looks like a compote, add the lemon juice and reserve in the fridge. For the Reims biscuits Mix the yolks with sugar, add the whole egg in a second time and wisk it well, add the food color at the end.Pass the flour and the starch through the tamis add it on the egg mix.Whip the egg white in the robot by adding the sugar, fold the first part in the mix gently and the second part without working it to much.Plate some shell on a baking tray with a pastry Pocket about 4cm size, and sprinkle the icing sugar on the top, wait 2 to 3 minutes and do it again, remove the rest by spanking the baking tray.And 15 minutes cooking more or less. For the platting Depending on the situation the parfait is gonna be served Inside or out the verrine.Add the raspberry compote and two biscuits, end it with the icing sugar. Bon appétit!.

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