Lemon Basil & Strawberry Meringue Dome

by Stephane Glacier

Stephane Glacier

Meilleur Ouvrier de France Pâtissier 2000

Coach of the French Pastry Team, winner at the World Pastry Team Championship, 2006

Pâtisseries et Gourmandises par Stéphane Glacier (the pastry shop)

Pâtisseries et Gourmandises, l’école (the school)

Cakery & Epicerie by Stéphane Glacier in Dubaï, Emirates

Recipe

To make approx. 20 Domes Ø 7 cm (2.7 in).

Swiss Meringue

200 g (7.05 oz) sugar
100 g (3.52 oz) egg whites
1 vanilla pod

Heat the whites and sugar in bain-marie at 50 °C (122 °F), while whisking. Whisk in an electric
beater until completely cold. Pipe into domes with a n°8 tip, with the help of upturned the
Flexipan® Hemispheres Domes Ø 7 cm (2.7 in).

Candied Strawberry

65 g (2.29 oz) strawberry purée
260 g (9.17 oz) whole strawberries
110 g (3.88 oz) sugar
4 g (0.14 oz) pectin NH

Heat the pulp and half the sugar at 70 °C (158 °F).
Mix the pectin NH and remaining sugar, sprinkle on the hot purée, cook at 103 °C (217.4 °F)
(217.4 °F) while stirring. Mold 20 g (0.70 oz) into Ø 4 cm (1.6 in) Flexipan® domes. Freeze.

Lemon & Basil Bavarian Cream

250 g (8.81 oz) milk
250 g (8.81 oz) heavy cream
65 g (2.29 oz) fresh basil
1 yellow lemon zest
90 g (3.17 oz) egg yolks
150 g (5.29 oz) sugar
10 g (0.35 oz) gelatin powder
60 g (2.11 oz) cold water
420 g (14.81 oz) whipped cream

Hydrate the gelatin with the 60 g (2.11 oz) cold water. Mince the basil.
Infuse the basil bringing the milk, cream and minced basil to the boil, and covering everything
with cling film away from the heat. Sieve through a fine strainer and finish infusing with milk.
Zest the yellow lemon over the infusion then bring to the boil again.
In a bowl whiten the yolks and the sugar. Pour half the infusion, mix and pour back into the
saucepan. Cook at 85 °C (185 °F), sieve through a fine strainer, add the gelatin. Let cool.
Incorporate the whipped cream delicately.

Lady Finger Sponge Cake

Allow for 1 sheet 40 cm (15.7 in) x 60 cm (23.6 in)
To make 1 sheet 40 cm (15.7 in) x 60 cm (23.6 in)
190 g (6.7 oz) egg yolks
2 x 95 g (3.35 oz) sugar
230 g (8.11 oz) egg whites
95 g (3.35 oz) flour
95 g (3.35 oz) potato starch

Process
Whisk the yolks with part of the sugar.
Whisk the whites with the remaining sugar.
Add 1/3 whites into the yolk/sugar mix.
Add the sifted flour and starch to the yolks, then carefully add the remaining whites.
Spread 800 g (1.76 lb) per Flexipat®, bake at 180 °C (356 °F) in a convection oven or 200 °C
(392 °F) in a deck oven for 10 at 12 minutes.

Lemon Punch

225 g (7.93 oz) syrup at 30 °B
75 g (2.64 oz) water
50 g (1.76 oz) yellow lemon
Mix all the ingredients together.
Vanilla Mousseline
Allow for 600 g (1.32 lb)
1 kg (2.2 lb) whole milk
250 g (8.81 oz) sugar
100 g (3.52 oz) eggs
150 g (5.29 oz) egg yolks
90 g (3.17 oz) corn starch
500 g (1.1 lb) butter

Process
Heat the milk, half the sugar.
In a bowl, beat the yolks with the remaining sugar then the corn starch.
When the milk boils, remove and scrape the vanilla pod, pour some on the yolks and pour
everything back into the milk, bring to the boil approx. 2 min. Pour onto a stainless steel sheet
covered with cling film, cover the cream surface with cling film and freeze for 15 to 20 min to
blast chill.
Once cold, with an electric mixer, whisk, smooth the crème pâtissière and add the butter.
Emulsify.

Vanilla Mousseline: 2 split and scraped vanilla pods to infuse in the milk.

Spray Gun Mixture

300 g (10.58 oz) white chocolate
200 g (7.05 oz) cocoa butter
Desired Amount green liposoluble food coloring
Melt the chocolate and the cocoa butter together.
Sieve through a fine strainer. Let cool at 35 °C (95 °F).
For the green color, add the green food coloring and mix.

To Assemble and Finish

Line a Flexipan® Hemispheres Dome Ø 7 cm (2.7 in) with lemon & basil Bavarian cream, then fill to 2/3
with Bavarian cream. Place the candied strawberry insert, stick with a dash of cream a lady
finger sponge cake disc, Ø lower than the dome, after having soaked it with lemon punch. Fill
again with lemon & basil Bavarian cream before sealing with a soaked lady finger sponge cake.
Freeze.
Upturn the Meringue shells and cover with white chocolate spray gun mixture. Leave to
crystallize.
Fill each shell with 30 g (1.05 oz) vanilla mousseline to stick the strawberry & basil dome
inside. Freeze.
Spray with a white, then light green shading off, spray gun mixture. Pipe a dash mousseline on
the dome to stick a sugary raspberry and a blueberry.

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