Chelsea Flower Booklet - UK by Ranson NV

Recipe booklet

Chelsea Flower

SHORTBREAD

Butter

Ground

Icing

Eggs

MADELEINE SPONGE

Strawberry petals

COCONUT MOUSSE

Les vergers Boiron

Recipe for 20 petals

By Alexis Beaufils Les vergers Boiron Coconut cream

Les

Rub the flour and cubed butter together. Add the icing sugar, ground almonds, salt and caster sugar.

Stir in the eggs and knead lightly.

Store in the fridge at +3°C, wrap and gently roll out. Reduce to 3.5mm and cut.

Cook on Silpain: fan 2 at 155°C for 21 minutes, turning halfway through cooking.

Whisk the eggs with the inverted sugar and sugar. Melt the butter.

Sift in the ground almonds, flour and baking powder and pour over the beaten eggs. Add the cream and butter.

Spread 300g per ½ baking tray, bake at 180° C for 10 mins.

Whip the cream. Cook the sugar and water at 121°C and pour over the frothy egg whites. Add the gelatin to the tempered meringue. Once cooled to 50°C, add the whipping cream, coconut cream and lime puree.

vergers Boiron Lime puree

Les vergers Boiron Strawberry puree

STRAWBERRY CONFIT WITH LEMONGRASS

Les vergers Boiron

Strawberry puree 170 g

Les vergers Boiron Lime puree 9 g

Lemongrass stick ....................................... 4 g

Sugar ............................................................ 18 g

NH 325 Pectin 3 g

Heat the strawberry puree to 60°C and infuse the chopped lemongrass for 5 minutes.

Strain and add the sugar, pectin and agar-agar mix. Bring to the boil, then add the lime puree and gelatin mass.

Leave to stand for at least 4 hours and mix before use.

Assembly

Cut out the cold shortbread using a custom-made cookie cutter.

Pipe the coconut mousse into the thermoformed petal moulds and fill with the cut madeleine sponge. Once chilled, remove from the mould and dip in finely grated coconut.

Place on the cooked shortbread and add the strawberry compote in the centre. Decorate with coconut shavings and purple oxalys flowers.

NOTES

Strawberry confit with lemongrass

Coconut mousse

Madeleine sponge Shortbread

White Peach & Vanilla Flowers

By Thibault Marchand

Recipe for 16 “DAISY 60” desserts from Silikomart

purée

SWEET PASTE

Butter

Icing sugar

Whole eggs

T45 flour

Fine Salt

Soften the butter.

Mix with the icing sugar and salt.

Add the eggs. Finish by adding the flour.

Leave to rest for 20 minutes in the refrigerator.

Roll out between two baking sheets to 1.8 mm.

Cut out 4 cm diameter discs.

Bake in a fan oven at 170°C until browned between two silpain.

GENOSIS BREAD BISCUIT

Almond paste 50%

Whole eggs

T45 flour

Corn starch

Butter

Liquid whole cream 35%

Powdered sugar

Black Planifolia vanilla pod

Egg yolks

Gelatin mass

In a food processor, mix the almond paste.

Gradually add the eggs.

Sift the flour and starch.

Add to the previous mixture and mix. Finish by adding the melted butter.

Spread on a baking sheet covered with a silicone mat. Cook in a fan oven at 170°C until colored.

Scrape and infuse the vanilla into the cream for 12 hours. Make a custard.

Add the gelatin mass.

Cool quickly and let stand for 24 hours.

Whip the cooled cream to obtain a smooth and creamy texture.

CREAMY VANILLA

Les vergers Boiron

Les vergers Boiron White peach

White peach puree

Les vergers Boiron ....................................

Yellow lemon puree

Les

Pectin

Water

Powdered sugar

Glucose

Sweetened condensed milk

Gelatin mass

White chocolate

Vanilla pod

Heat the purees with the water. Mix all the powders together. Add the powders to the hot liquid while mixing. Boil for 2 minutes.

Cool to 40°C, add the butter in pieces and mix using a hand blender. Fill 16 cavities of the Silikomart “truffles 20” mold and freeze.

Sweet dough

Cook the water with the sugar and glucose to 103°C. Add the sweetened condensed milk, the gelatin mass, the chocolate and the scraped vanilla pod. Mix using a hand blender and set aside for assembly.

Assembly

Whip the vanilla cream and pipe it into 2/3 of each cavity of the Silikomart “DAISY 60” mold.

Insert a sphere of white peach cream. Pipe more vanilla cream and place a biscuit disc. Freeze.

Heat the vanilla icing. Unmold each dessert and ice them. Temper white chocolate.

Spread thinly on a sheet of guitar paper and cut out 16 flowers using the “Daisy” stencil. Spray the chocolate flowers with a pink spray nozzle. Place a pink flower on each dessert. Finish by adding a gold leaf in the center.

NOTES

Genoa bread biscuit

Creamy vanilla

Vanilla Frosting

White peach cream

VANILLA ICING CREAMY

Mango Passion Tart

By Thibault Marchand

For 1 Ring Bloom tart 18cm and 5 Ring Bloom tartlets 8cm from Silikomart

Butter

Icing sugar

Eggs

T55 flour

Fine salt

Sift the flour and salt then add to the mixture. Mix everything together to obtain a smooth consistency. Cover with cling film and refrigerate for 2 hours. Roll out the dough to 1.8 mm thick, then line the circles. Refrigerate for 30 minutes before pre-baking at 180°C until lightly browned. SWEET PASTE

150g 120g 60g

300g

2,5g

ALMOND CREAM

Almond powder

Butter

Brown sugar

Whole eggs

Starch

75g

In the mixer bowl, using the paddle attachment, mix the butter with the icing sugar. Gradually add the eggs.

In the mixer bowl, using the leaf, mix the almond powder with the butter and brown sugar. Add the whole eggs. Then finish by adding the starch. Poach a base of almond cream in each tartlet base then cook at 175°C until colored.

PASSION FRUIT CONFIT

Passion fruit puree

Les Vergers Boiron

Powdered sugar

NH Pectin Louis François

Heat the purée in a saucepan. Mix the powders together. Add the powders to the hot purée and boil for two minutes. Set aside.

Les vergers Boiron

Les vergers Boiron Mango puree

Les vergers Boiron

Mango puree Les vergers Boiron 250g

Yellow lemon puree Les vergers Boiron 7.5g

Water ......................................................... 75g

Powdered sugar ............................................... 95g

Pectin NH ............................................................. 5.5g

Corn starch .......................................................... 16.5g

Butter ........................................................ 45g

Creamy mango

Gelatin mass

Whipped cream

500g 24g 400g

Mix the powders together.

Heat the purees with the water.

Add the powders in a drizzle and boil for 2 minutes.

Remove from the heat, cool to 50°C and add the butter. Mix using a hand blender and cool quickly. Set aside for assembly.

MANGO GLAZE

Apricot puree Les vergers Boiron

Pectine slow set

Powdered sugar

300g 10g 100g

Melt the gelatin mass with part of the creamy mixture. Smooth the rest of the creamy mixture.

Add the melted gelatin mass/creamy mixture.

Mix with a whisk.

Gently add the whipped cream.

Poach the cream in the flower molds.

Smooth and freeze.

Heat the puree.

Add the glucose and invert sugar. Mix the sugar and pectin together and add to the hot mixture. Boil the mixture.

Then add the gelatin mass and the water/acid solution. Mix using a hand blender and set aside in the refrigerator.

Assembly

Pre-cook the tart bases. Pipe the almond cream into each base and bake at 175°C. Leave to cool. Freeze. Unmold the mango mousses and ice them. Then place them on each base. Pipe whipped cream into the center of each flower and decorate with edible flowers. Finish by adding crumble around the flower.

Sweet dough

Mango Glaze

Mango mousse

Whipped cream

Lemon Flower

By Tom Coll

For 20 pieces

Lemon purée Les vergers Boiron

LEMON CREMEUX

Whole eggs ................................................... 680 g

Sugar ......................................................... 680 g

Lemon purée Les vergers Boiron 680 g

Zest .......................................................... 50 g

Gelatin mass ................................................ 60 g

Butter ........................................................ 870 g

YUZU YOGURT

Cream .........................................................

800 g

Yuzu purée Les vergers Boiron 70 g

Zest of lemons 2 g

Zest of limes ................................................. 2 g

YUZU YOGURT MOUSSE

Cream ......................................................... 250 g

Milk .......................................................... 250 g

Egg yolk ...................................................... 120 g

Sugar ......................................................... 100 g

Gelatin mass ................................................ 100 g

Yuzu yogurt .................................................. 600 g

Cream ............................................................ 400 g

Yuzu purée Les vergers Boiron

Heat the lemon purée with sugar and eggs. Bring to a gentle boil, then strain. Add the gelatin mass. Add the butter at 45°C. Portion 25g per mold.

Heat the cream with the zest to 70°C. Infuse for 15 minutes, then strain and check that the temperature has dropped to 50°C. Add the yuzu purée. Let it rest in a flat container until it reaches a yogurt-like texture.

Heat the cream and milk. Make a crème anglaise and strain it over the gelatin mass. Cool to 20°C, then add the yuzu yogurt, followed by the whipped cream. Portion 45g per mold.