Blueberry, mascarpone and maple surprise dome

Servings: 6

Prep Time: 35 minutes

Cook Time: 30 minutes

Ingredients

Genoa Bread (makes about 15 circles)

• 8 eggs
• 10 ml (2 tsp) lemon juice
• 250 gr (1 cup) sugar
• 225 gr (8 oz) ground almonds
• 170 gr (6 oz) potato starch
• 1 pinch salt
• 1/2 vanilla pod, split lengthwise
• 55 gr (2 oz) Amaretto
• 170 gr (6 oz) butter, melted

Blueberry Wreath (serves 6)

• 1 punnet of blueberries
• 15 ml (1 tbsp) sugar
• 2 pinches lavender

Mascarpone Cream (serves 6)

• 250 ml (1 cup) mascarpone cream
• 60 ml (4 tbsp) sugar
• 1/2 lemon, zest
• 1 pinch salt
• 5 ml (1 tsp) vanilla extract
• 15 ml (1 tbsp) Amaretto

Maple cream (makes 6 servings)

• 250 ml (1 cup) 35% cream
• 250 ml (1 cup) maple syrup
• ½ vanilla pod
• ¼ tonka bean

Finishing

• 6 Zephyr white chocolate half-sphere shells from Cacao Barry
• 6 ice cream cones, waffled

Preparation

Genoa bread

1. Preheat the oven, rack in the center to 180 °C (350 °F).
2. Separate the whites from the yolks for 3 eggs.
3. In a bowl, using a whisk, beat together the 3 egg whites and lemon juice until stiff. Before they are firm, add 2 tbsp. of sugar.
4. In a bowl, beat the whole eggs and the 3 egg yolks, then add the rest of the sugar until you obtain a smooth and frothy cream (blanch the eggs).
5. Then add the almond powder and potato starch to the beaten eggs, add a pinch of salt, the inside of 1/2 vanilla pod, the Amaretto and the melted butter.
6. Using a spatula, incorporate the egg whites into the snow, mixing gently by folding, lifting the dough, to obtain a light cream.
7. On a baking sheet covered with parchment paper or a silicone mat, pour the mixture obtained.
8. Bake for about 20 minutes, the cake will rise. Check its cooking by sticking the tip of a knife in the center. Cooking is finished when the tip comes out dry. Leave to cool.
9. Using a cookie cutter, cut out disks the size of the half-spheres. Set aside.

The blueberry fall

In a hot pan, sauté the blueberries, sugar and lavender for 5 minutes. Let cool.

The mascarpone cream

In a bowl, using a whisk or a hand mixer, whisk the mascarpone cream and sugar, add the zest, salt, vanilla and Amaretto.

The maple cream

1. In a saucepan, bring the cream, maple syrup and vanilla to the boil.
2. Grate the equivalent of 2 pinches of Tonka bean that you add to the preparation and over medium heat, reduce slightly to the consistency of a thick syrup. Set aside warm.

The finish

1. In each half-sphere, distribute the blueberries, then the mascarpone cream and close with a disk of Genoa bread.
2. On the presentation plate, turn the assembly over, stick the cones together, using a touch of liquid glucose or other.
3. When ready to serve, pour the hot maple cream over the shells.