We recently had the pleasure of hosting the renowned French chef, Lobna Liverneaux, on Allwinestories. For our cherished readers, she has shared a delightful recipe designed to bring a harmonious close to your Christmas feast.

The name of this special creation is sure to intrigue you. Follow Lobna’s step-by-step instructions with care, and you’ll be rewarded with a spectacular result that will leave your guests in awe.

 

 Lobna told us the story...

 

When  I  created  « La Cuisine Émotionnelle », I wanted it to represent all forms of art. Culinary art, of course, accompanied by poems I recite with each new dish, but also  exhibitions  of  paintings, photography,  sculpture, and live performances.

 One   evening,  the  guest artist, Azur mermaid, a makeup artist specializing in special effects, chose a model on whom she created a rococo-style body painting. With each course of the dinner, the astonished guests watched the transformation unfold. When the model finally appeared, adorned with an extravagant headdress resembling a firework display, the room erupted in applause. The headdress was composed of orange, purple, and blue flowers encrusted with glitter and rhinestones, bursting out of greenery-like foam and extending onto the facial makeup.

 This moment inspired the idea for a floral dessert. I decided to create a dessert whose structure would mimic one of the flowers in the headdress. To capture its complexity of color and volume, a plated dessert was the clear choice. Why not a mandarin cream infused with sake for the yellow, candied mandarins for the orange, and edible pansies for the violet and blue?

CHOCOLATE COOKIE, MANDARIN AND CHOCOLATE CREAM, CANDIED MANDARIN, MANDARIN SYRUP WITH VOATSIPERIFERY PEPPER, SAKE WITH YUZU.

 

Chocolate Biscuit

Makes approximately 10 servings Ingredients

    3 whole eggs   4 egg yolks

    150g (3/4 cup) granulated sugar + 30g (2 tbsp) granulated sugar   45g (1/3 cup) all-purpose flour

    55g (1/2 cup) cocoa powder       180g (6 large) egg whites

Instructions

  1. Prepare the Meringue: Whip the egg whites with 30g (2 tbsp) of sugar until stiff peaks form. Set aside.
  2. Mix the Egg Base: In a separate bowl, whip the whole eggs, egg yolks, and 150g (3/4 cup) of sugar until the mixture is pale and fluffy. Gradually sift in the flour and cocoa powder, folding gently to combine.
  3. Combine: Carefully fold the whipped egg whites into the egg and cocoa mixture, taking care to maintain as much air as possible.
  4. Bake: Spread the batter evenly on a lined baking sheet. Bake at 170°C (340°F) for 15 minutes. 5. Cut into Shapes: Once cooled, use a 3-inch (8cm) round cutter to cut out circles for the

biscuits.

 

Mandarin Cream


Ingredients

    200g (3/4 cup + 1 tbsp) mandarin juice      5 eggs

    180g (3/4 cup + 2 tbsp) granulated sugar   250g (1 cup + 2 tbsp) butter, softened

    2 sheets (4g) gelatin, soaked       Yuzu sake, to taste

Instructions

  1. Heat the Juice: Bring the mandarin juice to a boil.
  2. Prepare the Egg Mixture: In a separate bowl, whisk the eggs and sugar together until pale and frothy.
  3. Combine: Gradually pour the hot mandarin juice into the egg mixture, whisking continuously to temper the eggs.
  4. Cook: Return the mixture to the heat and cook over medium-low heat, stirring constantly, until it thickens to a custard-like consistency. Be careful not to overheat to prevent curdling.
  5. Cool: Remove from heat and let it cool to room temperature.
  6. Incorporate Final Ingredients: Stir in the yuzu sake to taste, then add the softened butter and the soaked gelatin sheets. Mix until smooth and glossy.
  7. Store and Use: Chill the cream until it sets slightly. Use a piping bag to portion as needed1.

 

Chocolate Cream Ingredients

 125g (1/2 cup) whole milk

125g (1/2 cup) heavy cream     50g (3 large) egg yolks 

25g (2 tbsp) granulated sugar

140g (5 oz) 65% dark chocolate Instructions

  1. Prepare the Crème Anglaise:

o Heat the milk and cream in a saucepan until it just begins to boil.

o In a separate bowl, whisk the egg yolks and sugar until pale and smooth.

o Gradually pour the hot milk and cream mixture over the egg yolks while whisking constantly to temper the eggs.

o Return the mixture to the saucepan and cook over medium-low heat, stirring constantly, until it thickens enough to coat the back of a spoon (around 82°C/180°F).

 

 

  1. Melt the Chocolate:

o Melt the chocolate gently over a double boiler (bain-marie) until smooth. 3. Combine:

o Pour the melted chocolate into the crème anglaise while still warm. Use an immersion blender to blend until smooth and glossy.

  1. Chill:

o Transfer the chocolate cream to a piping bag, chill, and store in the refrigerator until ready to use.

 

Mandarin Syrup with Voatsiperifery Pepper Ingredients

 1L (4 1/4 cups) mandarin juice

500g (2 1/2 cups) granulated sugar   10g (2 tsp) Voatsiperifery pepper

Candied mandarin (quantity as needed, available from your pastry chef)

 1 Pipe the mixture evenly using a piping bag.

 

 Instructions

  1. Prepare the Pepper Sachet:

o Place the Voatsiperifery pepper in a piece of cheesecloth and tie it securely to create a sachet.

  1. Mix the Base:

o Combine the mandarin juice and sugar in a saucepan, stirring until the sugar dissolves.

  1. Simmer the Syrup:

o Bring the mixture to a gentle simmer, ensuring it does not boil. Add the pepper sachet to the pan.

  1. Reduce the Syrup:

o Continue simmering the syrup, reducing it until its volume reaches 500mL (2 cups). Avoid boiling to preserve the delicate flavors.

  1. Strain and Cool:

o Remove the pepper sachet, then strain the syrup through a fine mesh sieve or chinois to ensure a smooth texture. Let it cool completely.

Flavor Profile

The Voatsiperifery pepper infuses the syrup with woody, citrus, fruity, and floral notes, enhancing the biscuit or dessert it accompanies.

 

Plating

  1. Base Layer:

o Start with a disk of chocolate biscuit as the base. Using a Saint-Honoré piping tip, pipe the mandarin cream around the edge, leaving a hollow center for the chocolate cream.

  1. Chocolate Cream:

o Pipe the chocolate cream into the center of the mandarin cream, ensuring a smooth and elegant presentation.

  1. Mandarin Garnish:

o Arrange a few fresh mandarin segments on top of the mandarin cream for a burst of color and freshness.

o Add some candied mandarin zest on top of the chocolate cream to enhance its richness.

  1. Decoration:

o Adorn the dessert with edible pansy flowers and small touches of gold leaf for a luxurious finish.

  1. Final Touches:

o On the plate, pour a small amount of mandarin syrup and use a brush or spoon to create an artistic design.

o Add a shiso leaf for a hint of herbaceous flavor and visual contrast.

 

 

The Sakes in the Recipe

In the mandarin cream, a junmai yuzu sake is used. This sake is produced by the Kobe Shushinkan Brewery, located in the Hyogo prefecture, the birthplace of yamada nishiki rice. Yuzu, a Japanese citrus fruit with the flavor of lemon and the texture of mandarin, is macerated in the sake. It has an alcohol content of 14%. Visually, it is yellow, with visible floating deposits. On the nose, it exudes aromas of citrus peel. On the palate, it is predominantly sweet, with subtle bitter and acidic notes. Which sake pairs best with this dessert?

The same junmai yuzu sake. Its freshness complements certain pastries and works well in various cocktails. Serve it chilled at 10°C (50°F) in a champagne flute to balance the richness of the chocolate cream and enhance the bright, citrusy flavors of the mandarin cream.

 

 

Poem

"O long night where so many dreams have visited me, My memory inhabited by my wild youth."