Mille-feuille of mascarpone and raspberries with forest master sorbet (celebrity recipe)

Name: Mille-feuille of mascarpone and raspberries with forest master sorbet (celebrity recipe)
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 250 g Sugar; 4 sheets Gelatine; 375 ml White wine; 25 ml Forest master syrup; 30 g Fructose; 50 g Butter; 100 g chopped almonds; 50 g Flour; 7-10 Tbsp grated peel + juice of 1 untreated orange; 7-10 Tbsp scraped pulp from 1 vanilla pod; 1 Egg yolk (size M); 100 g Mascapone; 1 TABLESPOON Lemon juice; 150 g Whipped cream; 100 g Raspberries; 3 Stem(s) Lemon balm; baking paper

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

250 g Sugar
4 sheets Gelatine
375 ml White wine
25 ml Forest master syrup
30 g Fructose
50 g Butter
100 g chopped almonds
50 g Flour
7-10 Tbsp grated peel + juice of 1 untreated orange
7-10 Tbsp scraped pulp from 1 vanilla pod
1 Egg yolk (size M)
100 g Mascapone
1 TABLESPOON Lemon juice
150 g Whipped cream
100 g Raspberries
3 Stem(s) Lemon balm
baking paper

Directions

1
For the sorbet, boil 100 ml water and 100 g sugar. Simmer for about 5 minutes, remove from heat and measure 125 ml of liquid. Use any remaining liquid for other purposes. Soak gelatine in cold water. Bring the sugar syrup and white wine to the boil in a saucepan, remove from the heat. Stir in woodruff syrup and fructose. Squeeze 3 sheets of gelatine well and dissolve in the hot liquid. Let it cool down
2
Melt butter in a pot. Mix almonds, 100 g sugar, flour, butter, orange peel and orange juice. Chill for about 1 hour. For the cream, whip 50 g sugar, vanilla pulp and egg yolk over a warm water bath until thick and creamy. Squeeze 1 sheet of gelatine well, dissolve in the egg yolk cream. Mix mascarpone and lemon juice until smooth, stir into the egg yolk cream. Whip cream until stiff and fold into the mascarpone cream. Chill for about 5 hours.
3
Pour the sorbet mixture into a flat dish and freeze. Stir every 30 minutes for about 5 hours until the mixture is frozen. Use a teaspoon to cut off small balls from the orange almond mixture (approx. 35 pieces, possibly slightly different sizes) and place them on 3 baking trays lined with baking paper. Leave some space between the balls as the dough heaps run apart. Bake in the preheated oven (electric cooker: 150 °C/ convection oven: 125 °C/ gas: level 1) one after the other for 10-12 minutes. Allow to cool down
4
Raspberries selected. Wash the lemon balm and pat dry. Pluck leaves and cut into fine strips, except for something to garnish. Pour the mascarpone cream into a piping bag with perforated spout. Spray cream onto 12 almond leaves, spread raspberries on top and place 3 on top of each other. Cut off 4 dumplings from the sorbet and place them on 1 almond leaf each. Sprinkle the sorbet with lemon balm and decorate with the lemon balm that has been set aside. Use the remaining almond leaves for other purposes
5
Waiting time approx. 5 hours