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The 2008
Mietta Song Recital Award







Croquants Of Almond And Orange With Orange And Grapefruit In A Mint Cream Sauce



Ingredients

For the Tuiles

Tuiles Tuiles

250 grams blanched Almonds

Almond Meal Almond Meal

250 grams Castor Sugar

Sugar Sugar

250 grams Egg White

Egg Egg

1 whole Egg

Egg Egg

100 grams Flour

Cornflour Cornflour

375 grams Burnt Butter

Butter Butter

For the Creme Patissiere

Creme Patissiere Creme Patissiere

1/2 litre Milk

Milk Milk

3 Egg Yolks

Egg Egg

1 whole Egg

Egg Egg

100 grams Sugar

Sugar Sugar

65 grams Flour

Cornflour Cornflour

For the Fruit Cream

Passionfruit Passionfruit

1 Grapefruit without skin and cut into rough dice

Grapefruit Grapefruit

1 Orange without skin and cut into rough dice

Cox's Orange Pippins Cox's Orange Pippins

1 bunch Mint finely chopped

Mint Mint

250 ml Cream

Cream Cream

Method

For the Tuiles:

Put all ingredients together except the last. Stir gently and finally add the burnt butter. Spread on a cooking tray in small rounds and bake at 180C for approximately 8 minutes.

For the Creme Patissiere:

Boil the milk.

Whip the eggs and sugar together then add the flour and the hot milk, cook again, then chill.

For the Fruit Cream:

Mix everything together in a blender and then add the cream.

Strain and keep cold.

The garnish consists of 6 grapefruit and 5 oranges which have all been carefully peeled and pithed then cut into nice segments.

Layer the croquants with the fruit cream and arrange the segments around.









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Croquants Of Almond And Orange With Orange And Grapefruit In A Mint Cream Sauce
Fine almond biscuits layered with a citrus & mint cream

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