Pullman Bangkok King Power - Luxury hotel - French Spring Haze

Discover our secret recipe of French Spring Haze, the newest dessert menu at The Junction At Pullman, the best café in Bangkok.

1. Lemon and Vanilla Sponge

Ingredients

• Sugar 260 g
• Egg White 300 g
• Cake Flour 175 g
• Corn Starch 17 g
• Salt 1 g
• Vanilla Powder (as needed)
• Sicoly Granulated Lemon Peels 50 g
• Egg Yolks 240 g

Method

• Mix into the mixer using the whisk, 2/3 of the sugar and the egg whites until soft picks.
• Then sift the flour and the starch.
• Mix egg yolks, lemon granulated peel and vanilla with the remaining sugar until combined.
• Fold the egg yolk mixture onto the meringue delicately using a rubber spatula.
• Then add the sifted solids and fold delicately.
• Spread 1 cm thick into a baking tray and bake at 200ºC for 9 minutes.

2. Lemon and Mascarpone Creamy

Ingredients

• Sicoly Lemon Juice 200 g
• Sicoly Granulated Peel 30 g
• Whole Eggs 175 g
• Sugar 125 g
• Butter 225 g
• Gelatin Sheets 7 g (3.5 units)
• Mascarpone Cheese 150 g

Method

• Mix eggs, lemon juice, lemon granulate zests and sugar.
• Cook the mixture until boing point.
• Remove from the heat and add the bloomed gelatin sheets.
• Let to cool at 40ºC and add the butter.
• Blend using a hand blender.
• Add to the mascarpone cheese, mix to smooth and use.

3. Pear and White Peach Mousse

Ingredients

• Sicoly Pear Purée 350 g
• Sicoly White Peach Purée 150 g
• Italian Meringue 150 g
• Gelatin Sheets 6 units (12 g)
• Semi Whipped Cream 350 g

Method

• Heat a small part of the purée and melt in the gelatin leaves (previously soaked in cold water).
• Add the remaining purée.
• Then mix the previous mixture with the Italian meringue and as last step the semi-whipped cream. Use.

4. White Peach and Rose Glazing

Ingredients

• Water 1000 g
• Sucre 400 g
• Pectin NH 40 g
• White Peach Purée 150 g
• Rose Water (as needed)
• Citric Acid Solution 7 g
• Pink Color (as needed)

Method

• Mix pectin and sugar.
• Heat the water until 40ºC.
• Then pour in the mixture of sugar and pectin and stir until boiling point.
• Remove and add the citric acid solution.
• Add the white peach purée and the rose water once the glazing cold and let to rest 24 hours. Use at 40ºC.

Finishing

• Place the mousse into the molds until half.
• Fill with the lemon and mascarpone creamy.
• Add some more mousse on top and cover with the sponge. Freeze. Glaze and decorate.