A match with IGP Charentais wines that has some oomph !
A marriage between sweet and sharp flavours suggest by the chef Florian Puglia.
Ingredients
Serves six
Biscuit Joconde
• 125 g of icing sugar
• 35 g of flour
• 30 g of AOP Charentes-Poitou butter
• 5 eggs
• 120 g of ground almonds
• 4 egg whites
• 1 zest of lime
Lemon cream
• 60 g of pressed lemon juice
• 70 g of AOP Charentes-Poitou butter
• 1 zest of lemon
• 70 g of demerara sugar
• 2 eggs
• 1/2 sheet of gelatine
Cigarette tuile
• 30 g of Charentes-Poitou AOP butter
• 30 g of flour
• 30 g de sugar
• 1 zest of lemon
Preparation
Biscuit Joconde
- Beat the eggs and add the icing sugar and the ground almonds slowly until a mousse is obtained.
- Whip the egg whites with a pinch of salt.
- Incorporate into the previous mixture, add the melted butter and lime zest.
- Cook at 180°C for 10 minutes in a fan oven on a plaque about 1cm thick.
- Arrange the biscuit at about 8cm long and 1cm wide.
Lemon cream
- Beat the eggs and sugar.
- Bring the lemon juice to boiling in a saucepan.
- Pour the mixture onto the beaten eggs.
- Cook until thickened.
- Away from the heat, add the butter and gelatine sheet, previously rehydrated.
- Place in a cold area for 2 hours.
- Once chilled, garnish in a piping bag with a 2cm nozzle.
Cigarette tuile
- Mix all the ingredients in a salad bowl until a supple paste is created
- Cook at 160°C in the oven for 8 minutes.
- Use a pastry-cutter or knife to shape the biscuit to the desired size (for the recipe 8cm x 1cm).
The sommelier’s pairing
Serve with a chilled, fruity white wine based on Chenin and Colombard varieties.
Colour: pale yellow with aniseed reflections.
Nose: floral, fruity notes with a point of minerality.
In the mouth: balanced in the mouth, honeyed notes (chenin) accompany the freshness of white flowers.
Suitability: this complex wine should be drunk within two years. It is an all-purpose wine that goes well with fish in sauce, apéritifs, cheeses and desserts.
THE ABUSE OF ALCOHOL IS DANGEROUS. CONSUME IN MODERATION