Le Verger Champenois – Bruno Albouze

By Bruno Albouze

Ingredients

Instructions

1. Make the red fruit soft jelly: bring the fruit puree and sugar to a boil and cook for one minute, then take off the heat and stir in the bloomed gelatin.
2. Pour the mixture into a rimmed baking tray lined with acetate or a large freezer bag, smoothing out wrinkles, and let it cool to room temperature, then refrigerate overnight on a perfectly level shelf.
3. Mix the Champagne and limoncello for the mimosa cocktail and refrigerate.
4. Whip the cold cream to soft-medium peaks, move it to a large bowl and refrigerate; keep the mixing bowl and whisk unwashed.
5. Cook the Champagne, lemon juice, sugar and egg yolks in a saucepan over medium heat until a digital thermometer reads 185°F/85°C.
6. Pour the sabayon into the mixing bowl and beat on full speed for about 8 minutes until light and fluffy and it cools to 85°F/26°C; then lower the speed.
7. Heat the cream to 113°F/45°C, melt the bloomed gelatin briefly in the microwave or over a bain-marie without overheating, and add it to the warm cream.
8. When the gelatin-cream reaches 95°F/35°C, add it to the sabayon and whip for 5 seconds; a slight deflation is normal.
9. When the sabayon is at 77–81°F/25–27°C, beat in one-third of the whipped cream with the mixer, then fold in the rest by hand with the whisk.
10. Use 950 g of mousse for the cake, spread it over the chilled red fruit layer and level it; save the rest for dessert cups.
11. Wrap the cake in a pistachio sponge sheet, brush lightly with the mimosa, cover with plastic wrap and a baking tray, press gently and freeze overnight.
12. Run a small offset spatula around the edges, invert onto a large board, warm the bottom of the tray with a hair dryer, then remove the tray and plastic.
13. Freeze the cake for at least one hour after slicing it in half, then stack the halves with the red fruit side up.
14. Top with a pistachio sponge sheet cut in half, brush with mimosa, trim the edges and cut into 3.5 x 7 x 2 in (9 x 18 x 5 cm) portions; keep frozen.
15. Pipe Italian meringue on each portion, torch it, and thaw overnight in the refrigerator before serving.

Summarized from Bruno Albouze's video. Watch it for the details.

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