This ethereal dessert combines the flavors of almond, peach and fromage blanc in an entremets that is as strikingly beautiful as it is delicious.
Isigny Fromage Blanc Mousse
- 250 g UHT cream 35%
- 2 vanilla beans, split and scraped
- 90 g egg yolks
- 130 g granulated sugar
- 110 g gelatin mass
- 500 g Isigny Normany Fromage Blanc
- 400 g whipped cream
- In a saucepan, heat the cream and vanilla and then remove the pan from the heat. Meanwhile, whisk the egg yolks and sugar in a medium bowl to blend. Gradually whisk the hot cream into the yolk mixture. Return the custard to the saucepan and cook over moderate heat, stirring constantly with a wooden spoon, until the sauce has thickened slightly and reaches 185˚ Whisk in the gelatin mass. At 140˚F, pour the anglaise over the fromage blanc. Fold in the whipped cream, cast in silicone molds and freeze.
Pinky Vanilla Glaze
- 800 g UHT milk
- 400 g UHT cream
- 288 g glucose
- 300 g gelatin mass
- 1560 g white chocolate
- 5 vanilla beans, split
- 240 g neutral glaze
- In a saucepan, bring the milk, cream and glucose to a boil. Whisk in the gelatin mass, then pour the mixture over the white chocolate and vanilla beans. Blend well with hand mixer to emulsify. Add the neutral glaze at 149˚F (65˚C) and blend again. Prepare 24 hours in advance and reserve in refrigerator. Use at 80-84˚F (27-29˚C).
- 880 g peach puree (preferably Boiron)
- 220 g raspberry puree (preferably Boiron)
- 1 ½ vanilla beans, split and scraped
- 20 g pectin NH
- 45 g granulated sugar
- 60 g glucose
- In a saucepan, bring the purees to a boil.
- In a small bowl, mix together the pectin and sugar. Combine with the glucose, and add to the puree. Stir well and simmer for 2 minutes. Pour into 7” molds and allow to set.
- 867 g unsalted butter
- 1047 g granulated sugar, divided
- 186 g pasteurized whole eggs
- 320 g pasteurized egg yolks
- 133 g whole milk
- 480 g pasteurized egg whites
- 12 g baking powder
- 52 g powdered egg whites
- 426 g T55 flour
- 546 g almond flour
- Soften butter with 867 g of the sugar in mixer, then cream well. Reduce speed and gradually add the eggs and egg yolks. Warm up the milk and add it to the mixture.
- Make a meringue with the egg whites and remaining 180 g sugar.
- Add the baking powder, powdered egg whites and flours to the butter mixture and combine. Fold in the meringue. Scrape into 7” molds and bake at 320˚F (160˚C) for 35 minutes.
Streusel Cookie Base (150 g per cake)
- 250 g unsalted butter
- 200 g T55 flour
- 250 g light brown sugar
- 250 g almond powder
- 100 g diced almonds
- Mix all ingredients together to form a dough.
- Roll dough between two sheets of parchment paper to thickness of 0.3 mm and cut out 7” circles. Freeze.
- Bake the circles at 320˚F for 12-15 minutes.
- White chocolate disk (4 ½” diameter)
- White chocolate, tempered
- White chocolate ring (2” high)
- Pink-tinted white chocolate ring (1” high)
- Pink- tinted white chocolate disk (6” diameter)
- Organic tea rose petals
- Fresh organic rose petals
- Silver pearls
- Gold leaf
- Pipe a layer of the Isigny Fromage Blanc Mousse in the bottom of a 7” cake ring (on a parchment-lined sheet pan) or mold. Freeze until firm.
- Top with a layer of the Peach Jam, and then the Almond Financier round. Top with a Streusel Cookie Base. Freeze until firm.
- Unmold so that the mousse layer is on the bottom. Glaze cake with Pinky Vanilla Glaze.
- Pipe thin lines of tempered white chocolate in a loopy design over the 4 ½” white chocolate disk.
- Wrap the base of the glazed cake with the white chocolate ring. Wrap the white chocolate ring with the pink-tinted white chocolate ring. Place the pink-tinted disk on top of the cake. Place the white chocolate disk on top of this disk. Garnish the top with rose petals, silver pearls and gold leaf.
About Chef Julien Perrinet, Executive Pastry Chef, Grand Hyatt Taipei, China
Born in 1982, Chef Julien Perrinet began his culinary career at the age of 14 as a young apprentice, and graduated from the Pastry & Bakery High School St. Joseph in Concarneau, France in 2002. His first position was as a pastry cook working under the renowned French baker Chef Bernard Ganachaud (MOF 1979). During his three years with Chef Ganachaud, Perrinet honed his skills crafting Parisian pastries as well as the traditional French baguette. From there, Chef Perrinet continued to fine-tune his expertise overseas in Montreal, Canada, and then in Doha, Qatar to support the opening of the La Cigale Hotel, where he worked under Chef A. Salguiero.
Next, Chef Perrinet continued his journey of knowledge and discovery by working with several companies, such as W hotel in the Maldives and Shangri-La Hotel in Beijing, before joining the opening team of the internationally renowned Michelin-starred restaurant Joel Robuchon in Singapore.
After five years in Singapore, and after working with Chef Kenny Kong, Janice Wong (2am:dessertbar) and TWG tea company, Chef Perrinet followed his love and passion for Taiwan and settled in at Grand Hyatt Taipei in May 2015. Chef Perrinet believes that the essence and spirit of a good dessert lies in maintaining tradition while also incorporating creative flavor associations and presentation. “I look forward to fulfilling the needs and expectations of the guests by creating exciting desserts while at the same time keeping my traditional French techniques,” said Chef Perrinet.