Extravagant emotion

Pierre Hermé

INGREDIENTS

Composition
Charlotte potatoes and corn cooked in saffron
Lemon potato cream
Saffron jelly
Gioconda

Gioconda
1 kg of eggs
750 g of ground almonds
600 g of icing sugar
15 g of liquid sorbitol
60 g of inverted sugar
20 g of Facil Cake emulsifier
200 g of traditional French flour, type 55
150 g of extra-fine butter
660 g of "old" egg whites
100 g of sugar
total weight: 3.555 kg

For the Gioconda layers
530 g Gioconda dough

For the Gioconda discs
Gioconda layers

Saffron jelly
1 kg of mineral water
250 g of sugar
40 g of white wine vinegar
1/2 g of saffron pistils
25 g of gold quality gelatine sheets
Total weight: 1.315 kg

Charlotte potato cubes cooked in saffron juice
400 g of Charlotte potatoes peeled and cubed (750 g of whole potatoes)
500 g of mineral water
50 g of sugar
50 g of pink grapefruit juice
50 g of yellow lemon juice
12 saffron pistils
1 fine slice of orange zest
4 twists of freshly ground Penja pepper
Total weight: 1.586 kg

Pan cooked corn
vacuum packed corn on the cob

Charlotte potatoes cooked in saffron juice, corn

500 g of cubed potatoes cooked in saffron juice
100 g of corn
Total weight: 600 g

Pochée lemon slices
300 g of yellow lemon slices
150 g of sugar
300 g of mineral water
Total weight: 750 g

Cooked Charlotte potatoes
500 g of Charlotte potatoes
500 g of mineral water
Total weight: 1 kg

Lemon potato cream
300 g of pochée slices
50 g of yellow lemon juice
100 g of orange juice
100 g of mineral water
70 g of sugar
6 twists of freshly ground Penja white pepper
8 drops of Tabasco

200 g of Charlotte potatoes cooked and still hot
350 g of liquid cream
40 g of extra-fine butter
4 g of gold quality gelatine sheets
Total weight: 594 g

Assembly
Small glasses
Potato cubes cooked in saffron juice, corn and saffron jelly
Lemon potato cream
Saffron jelly

Garnish
saffron jelly
corn
 

 

METHOD

Gioconda
Place the ground almonds, inverted sugar, emulsifier, sorbitol and icing sugar in a bowl. Pour in half of the eggs and whisk for 8 minutes. Add the rest of the egg in two batches and whisk for 10 to 12 minutes. Pour part of the mixture into the blended butter. Whisk the egg whites with the sugar and pour them into the first mixture. Add the flour gradually and mix gently before incorporating the butter.

For the Gioconda layers
Place a 2 mm thickness of dough on a Silpat sheet. Use a spatula with a ridge to position the 530 g of dough. Bake at 230 °C for 7-8 minutes. Turn onto a sheet of silicone and remove the Silpat. Cool.

For the Gioconda discs
Use a cutter to make 35 mm discs. Store the discs in the freezer

Saffron jelly
Soak the gelatine in cold water for at least 20 minutes.. Boil the sugar in half of the mineral water, add the saffron pistils and leave in infusion for 4-5 minutes. Incorporate the rehydrated gelatine, then the white vinegar, then the rest of the mineral water. Leave to cool at room temperature. Place in the freezer.

Charlotte potato cubes cooked in saffron juice
Peel the potatoes and cut into 4 mm cubes. Cook them in fresh water for 10 minutes, then drain. Boil all the ingredients in a pan and add the potatoes, cooking them for 8 minutes, stopping before they turn to purée. Cool and leave to soak overnight in the fridge.

Pan cooked corn

Pour some water into a small “Seb Clypso” pan, add the cobs, cover with the lid and cook on a high heat, with the timer set at 4 minutes; it will go off automatically when there is enough pressure from the steam. When the time is up, stand the pan under the cold running water for 5 minutes. Open it and drain the cobs. Once they reach room temperature, remove the corn from the cob and place it in the fridge.

Charlotte potatoes cooked in saffron juice, corn

Drain the potato cubes: Mix with the corn. Use immediately.

Pochée lemon slices
Boil the water and sugar. Cut the ends of the lemons, finely slice them with a very sharp knife or a smaller slicer. Place in a stainless steel candissoir and pour over the boiling syrup. Cover with a sheet of film and leave to soak overnight. The day after, drain before using.

Cooked Charlotte potatoes

Place the potatoes and water in a small “Seb Clypso” pan, cover with the lid and cook on a high heat, with the timer set at 8 minutes; it will go off automatically when there is enough pressure from the steam. When the time is up, stand the pan under the cold running water for 5 minutes. Open and leave to whistle. Allow the pressure to dissipate, open and take out the potatoes to peel them.

Lemon potato cream
Place all the ingredients in the Thermomix container and mix as gently as possible.

Soak the gelatine in cold water for at least 20 minutes. Boil the cream and add the drained gelatine. Mash the hot potatoes in a vegetable masher. Place the butter, cut into pieces, the cream and gelatine, plus the first mixture, in a mixer. Mix to obtain a very fine cream. Sieve the mixture. Leave to cool.

Assembly
Fill the glass with 30 g of the mix of potatoes cooked in saffron juice, corn and 30 g of saffron jelly. Cool in the fridge for an hour. Add a disc of Gioconda Cover with 65 g of lemon potato cream. Cool in the fridge for an hour.

Garnish

Dissolve the gelatine and store in the fridge. Pour the saffron jelly over the potato cream and add 7 pieces of corn to each glass. Keep in the fridge until ready to use. Keep: 2 days.

Serve with
Alsatian Muscat, Vouvray moelleux or Earl Grey tea
 

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Pierre Hermé
Pierre Hermé

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