As Executive pastry chef for the Mandarin Oriental Geneva, Michaël Perrichon works to awaken delicious memories in diners through desserts. To achieve this, the French chef knows that the key is in the team, that is why he invests time and effort “to create a strong pastry brigade who love to come to work, they come because they work with their heart”. Delicate sweet pieces come out of the hands of this French pastry chef, in this case using meingue in the form of a macaron as an ice cream dessert. Gruyère cheese, blueberries and the Swiss Génépy herbs liqueur are the perfect match in this proposal.
Macaron icing meringue, gruyere ice cream, blueberries sorbet and génépy
Icing meringue
- 500 g egg whites
- 400 g sugar
- 300 g icing sugar
- 100 g glucose powder
Whipp the egg whites with sugar and then add slowly the others sugars. Cooking: start at 120°C to 10 minutesn and down to 80°C 2 hours minimum.
Gruyère’s Crème glacée (ice cream)
- 400 g water
- 250 g sugar
- 500 g cream 35% fat
- 250 g mascarpone
- 250 g gruyère cream
- 150 g glucose powder
Make a syrup with water and all types of sugar. Cool down to 60°C and add all the dairies. Store for 6 hours. Use in the ice cream machine and extract when it’s soft. Need to be use the same day in order to keep flavor and texture.
Blueberries confit
- 500 g blueberry purée
- 220 g blueberries
- 350 g caster sugar
- 130 g sirup glucose
- 65 g caster sugar
- 14 g pectine NH
- 50 g lemon juice
- 50 g Génepy herbs liqueur
Warm both blueberries at 40°C add first caster sugar and glucose. At 50°C add the rest of caster sugar with the pectine. Cook at 90°C.Add lemon and cool down. Mixed with alcohol and put in piping bag.
Blueberries sorbet
- 500 g blueberries purée
- 50 g inverted sugar
- 20 g lemon juice
Spin in the pacojet
Montage
With the pipping bag make a ring with gruyere ice cream, add confit in the bottom and then the blueberries sorbet. Tap with meringue and put on top a little bit of icing sugar. Blueberries coulis in the plate and flowers to garnish.
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