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Vanilla-lemon parfait, raspberries compote, sichuan pepper, reims biscuits

Name: Vanilla-Lemon parfait, raspberries compote, Sichuan pepper, Reims biscuits
Prep time: 30 minutes
Yield: Recipe for 24
Ingredients: Sugar; Water; Egg yolk; Madagascar vanilla; Lemon; 35% whipping cream; Raspberries; Sugar; Water; Lemon juice; Sichuan pepper; Pectin; Egg yolk; Sugar; Egg; Egg white; Sugar; Flour; Cornstarch; Red food coloring; Icing sugar

Beautiful parfait upside down on a plate, with sichuan and raspberry compote, pink biscuits from Reims.

Ingredients

Recipe for 24

For the parfait

100 Gr

Sugar

25 Gr

Water

75 Gr

Egg yolk

1 Clove(s)

Madagascar vanilla

2 Unit(s)

Lemon

250 Ml

35% whipping cream

For the compote

425 Gr

Raspberries

35 Gr

Sugar

60 Ml

Water

0.50 Unit(s)

Lemon juice

4 Pinch(es)

Sichuan pepper

3 Gr

Pectin

For the biscuits

5 Unit(s)

Egg yolk

100 Gr

Sugar

1 Unit(s)

Egg

5 Unit(s)

Egg white

25 Gr

Sugar

65 Gr

Flour

65 Gr

Cornstarch

3 Drop(s)

Red food coloring

150 Gr

Icing sugar

Preparation time: 30 min

Preheat your four at 356 °F

For the parfait
Make some zest with one lemon and juice with both.In the mixer whip the egg yolks with a table spoon of water until you get 2 to 3 times the volume. At the mean time, in a pan bring the water and the sugar to boil for at least 1 minute.Out of the stove add the lemon juice in the sirup, then pour the sirup gently on the egg yolks and wisk it until it's totally cold, add the vanilla and the zest during the process.In a bowl with a wisk, monter the cream until you get a chantillyWhen the egg yolks mix is cold fold the chantilly Inside.And pour it in the verrines.
Raspberry compote
In a pan, pour the water with the sugar and the pectine with the raspberrys, cook it until it looks like a compote, add the lemon juice and reserve in the fridge.
For the Reims biscuits
Mix the yolks with sugar, add the whole egg in a second time and wisk it well, add the food color at the end.Pass the flour and the starch through the tamis add it on the egg mix.Whip the egg white in the robot by adding the sugar, fold the first part in the mix gently and the second part without working it to much.Plate some shell on a baking tray with a pastry Pocket about 4cm size, and sprinkle the icing sugar on the top, wait 2 to 3 minutes and do it again, remove the rest by spanking the baking tray.And 15 minutes cooking more or less.
For the platting
Depending on the situation the parfait is gonna be served Inside or out the verrine.Add the raspberry compote and two biscuits, end it with the icing sugar.