Lemon mousse, strawberry-raspberry rosolio gelée, almond cake, chocolate citrus pop rocks, white peach soup and yogurt sauce by Buddy Valastro, Owner of Carlo’s Bake Shop Sweet Room at Mohegan Sun Resort & Casino in Uncasville, CT.
Yield: 11 servings
- 17.6 oz/500 g pastry cream
- 4 oz/115 g lemon juice
- Zest of 3 lemons
- 66.7 oz/1892 g heavy cream
- 12.3 oz/350 g granulated sugar
- 6 oz/171 g gelatin sheets, bloomed
1. Have pastry cream at 45°F and whisk in lemon juice and zest.
2. Whip heavy cream and granulated sugar to soft peaks.
3. Melt bloomed gelatin over double boiler. Temper into pastry cream and then fold in the whipped cream.
Strawberry-Raspberry Rosolio Gelée:
- 24.16 oz/685 g strawberries and raspberries, marinated in Triple sec and Rosolio (Italian rose liqueur)
- 4.4 oz/125 g granulated sugar
- 1.58 oz/45 g blood orange liqueur
- 0.03 oz/1 g salt
- 1.8 oz/51 g gelatin sheets
1. Blend fruit, sugar, blood orange liqueur, and salt together and allow the mixture to rest for 15 minutes.
2. Hydrate gelatin and melt over water bath and combine with fruit, mold as directed below.
- 9.13 oz/259 g whole eggs
- 7.6 oz/218 g almond flour
- 8.3 oz/236 g granulated sugar, divided
- 1.8 oz/53 g all-purpose flour
- 7 oz/200 g egg whites
- 1.4 oz/40 g unsalted butter, melted
1. In a 20-quart mixing bowl, whip eggs until frothy. Pour in 5.5 oz/156 g of the granulated sugar and continue to whip until tripled in volume. Add the almond flour, mixing at slow speed and set aside.
2. Sanitize another 20-quart mixing bowl with citric acid, add egg whites and whip until frothy. Add the remaining 2.8 oz/80 sugar and whip to a shiny meringue. Fold egg whites into whole egg mixture. Add a few scoops of egg mixture to butter in a separate mixing bowl. Portion out batter, using 26.1 oz/740 g per sheet tray. Bake at 400°F for 8 to 10 minutes, until golden. Allow to cool before cutting into ¾” squares and set aside for assembly.
Chocolate Citrus Pop Rocks:
- 0.44 oz/12.5 g water
- 8.8 oz/250 g Isomalt
- 0.14 oz/4 g bisodium carbonate
- Tempered chocolate, as needed
- Zest of 1 lime
- Zest of 1 orange
1. Place water in saucepot and place Isomalt on top of water. Cook to 311°F. Remove from heat, add bisodium carbonate, stir, and pour onto Silpat. Spread to 1/8” thickness and let harden.
2. Once sugar has hardened, crack into pieces, place pieces into whipping syphon, and add 2 cartridges. Allow to carbonate for 30 minutes.
3. Fold zest into tempered chocolate.
4. Remove contents of syphon into a bowl, add enough tempered chocolate mixture to coat Isomalt pieces. Allow to harden, use as necessary.
White Peach Soup:
- 41.7 oz/1183 g white peaches, very ripe
- 7 oz/200 g granulated sugar
- 1.4 oz/40 g lemon juice
- 0.035 oz/1 g lemon zest
- 0.07 oz/2 g canella bark
- 1 vanilla bean, split and scraped
- 10.5 oz/300 g white chardonnay
1. Pit peaches; add peaches and remaining ingredients to the blender and puree.
2. Strain the mixture through a chinos. Set aside.
- 1 lb/453 g plain Greek yogurt
- 5.3 oz/150 g granulated sugar
- Milk, as needed
- 1 vanilla bean, split and scraped
- Lemon zest
Place yogurt in mixing bowl. Mix in sugar, vanilla bean scrapings and zest; thin with milk until it is slightly runny.
- Light pink cocoa spray
Set up sphere mold and deposit Lemon Mousse into the bottom half, then add gelée, Chocolate Pop Rocks, then Almond Cake. Attach top of the mold and deposit with more mousse to fill mold; set in freezer. Remove from freezer once solid and finish with light pink cocoa spray. Set aside to bring to temperature for service.
- Borage flowers
Using coupe bowls, place one square of the almond cake in the center of the plate. Place sprayed mousse sphere on top of cake and pour white peach soup around. Drizzle yogurt sauce using a circular motion, split raspberries and place five raspberry pieces around the mousse bombe. Do the same using three blackberries and five blueberries. Place five borage flowers sparingly on fruit. Insert chocolate spiral on top of mousse bomb. Finish with gold leaf.