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
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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