10/20/24, 9:54 AM Lyra - Monoportii with honey and sea buckthorn - Pastry Workshop
Lyra - Monoportii with honey
and sea buckthorn
These monoportions with honey and sea buckthorn are a
sweet-sour touch in every spoonful. The combination of
sea buckthorn, apricot, orange and honey is incredible, and
the final dessert is as refreshing and light as possible.
PREP TIME COOK TIME CHILLING TIME
1 hrs 1 hrs 12 hrs
Dimensions: 38 x 20 cm rectangle
INGREDIENTS
Top with honey
200 g whole eggs
140 g light brown sugar
70 g of honey
5 g of orange peel
200 g white flour 000
8 g baking powder
2 g of salt
180 g butter (melted at 45C)
Honey mousse
210 g of milk
80 g polyflora honey
65 g yolk
5 g gelatin + 30 g cold water
½ vanilla pod
260 g of cream for whipped cream (lightly foamy)
Sea buckthorn and apricot marmalade
160 g of sea buckthorn puree
210 g apricot puree
30 g polyflora honey
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10/20/24, 9:54 AM Lyra - Monoportii with honey and sea buckthorn - Pastry Workshop
40 g light brown sugar
10 g pectin NH
6 g gelatin + 36 g cold water
2 g of orange peel
Foamed ganache with yogurt
130 g of cream for whipped cream A
3 g gelatin + 18 g cold water
15 g glucose
15 g polyflora honey
150 g white chocolate
105 g Greek yogurt
380 g sour cream for whipped cream B (cold)
Makes: 38 x 20 cm rectangle
INSTRUCTIONS
Top with honey
1. Combine whole eggs, sugar and honey plus orange peel in the bowl of the mixer and mix for
a few minutes until you get a firm foam.
2. Sift the flour with baking powder and salt.
3. Using the mixer at medium speed, incorporate the dry ingredients into the egg foam.
4. Gradually add the melted butter as you mix.
5. Spread in a 40x20cm tray.
6. Bake at 160°C for 15-18 minutes or until golden.
7. Cool in the pan, then cut out a 38x20cm top.
8. Remove the crust from the top of the top.
9. Place the top in the frame covered with acetate foil.
10. Put in the freezer.
Honey mousse
1. Hydrate the gelatin in water.
2. Combine the milk, honey and yolk plus the vanilla pod in a cooking pot.
3. Put on low heat and cook, stirring continuously, until it reaches 80-82C.
4. Set aside and add the hydrated gelatin. Remove the vanilla pod.
5. Cool the mixture to 26-28C.
6. Add the lightly whipped cream.
7. Pour the mousse over the top with frozen honey.
8. Put it back in the freezer.
Apricot and sea buckthorn marmalade
1. Hydrate the gelatin in water.
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10/20/24, 9:54 AM Lyra - Monoportii with honey and sea buckthorn - Pastry Workshop
2. Combine the purees with the honey in a cooking pot. Heat gently.
3. Mix the brown sugar with the NH pectin, then add to the purees.
4. Bring to a boil then boil for 2 minutes on medium heat.
5. Set aside and add gelatin and orange peel.
6. Cool for 15 minutes in the bowl, then pour over the frozen mousse.
7. Freeze.
Foamed ganache with yogurt
1. Hydrate the gelatin in water.
2. Heat the cream for whipped cream A with hydrated gelatin, glucose and invert sugar.
3. Pour over the chocolate and blend with a hand blender.
4. Add the Greek yogurt and blend, then incorporate the cold, non-foamed cream B, continuing
the homogenization with the blender.
5. Cover with foil and refrigerate for at least 8 hours.
6. Foam before use, then pour over the sea buckthorn and apricot marmalade using a slotted
spoon.
7. Freeze for 1-2 hours, then cut the cake into 12x3cm pieces.
8. For a more glossy finish, you can apply a layer of neutral base coat with a spray/gun.
UTENSILS AND EQUIPMENT
Mixer
Refrigerator
Oven
Freezer
BOWLS
spatulas
Tray
Baking paper
Acetate foil
Frame 38x20cm
Knife
Cooking utensils
Kitchen scales
Angular spatula
Knife
Disposable bags
Cooking hob
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10/20/24, 9:54 AM Lyra - Monoportii with honey and sea buckthorn - Pastry Workshop
Two
KEYWORD
Apricot, Sea buckthorn, Honey, Orange, Butter
Have you tried the recipe?
Mention @olguta_oana or tag #pastryworkshop !
Lyra - Monoportii with honey and sea buckthorn [Link] 29/08/2024
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