CRÊMET D’ANJOU by Toru Shimada

Preparation

1. CRÊMET D'ANJOU

   1. Whip the egg whites with granulated sugar (1).
   2. Meanwhile, heat the water and granulated sugar (2) to to make a syrup.
   3. When the syrup reaches 118°C (244° F). pour it gradually into the egg whites while continuing to whip, to create an ltalian meringue
   4. ln a separate bowl, mix the drained fromage blanc, double cream, and cream together.
   5. Once the ltalian meringue has cooled, gently fold it into the Fromage Blanc and cream mixture.

2. LADYFINGER BISCUIT

   1. Pour the 4 egg whites into the bowl of your mixer and whisk.
   2. When the mixture begins to firm up, gradually add the granulated sugar in three additions.
   3. Once the meringue is stiff, add the egg yolks one at a time, whisking gently.
   4. Finally, add the sifted flour and gently fold it in with a spatula until the mixture is smooth. Add orange blossom water if desired.
   5. Fill a piping bag and pipe sticks of equal length.
   6. Bake for 8 to 10 minutes at 180°C (360° F).
   7. After removing from the oven, place the parchment paper sheets on your work surface. As the biscuits cool, the steam condensation will help them release from the paper.

3. SAUCE D'ANJOU

   1. Heat water and sugar to make a syrup.
   2. Mix the syrup with raspberry puree, raspberry cream, kirsch, and lemon juice.

4. ASSEMBLY PROCEDURE

   1. Place cheesecloth over a ramekin and fül halfway with Cremet d’Anjou.
   2. Use a spoon to shape it into a mortar shape.
   3. Add the frozen sponge soaked in Anjou sauce.
   4. Cover by filling with more Cremet d’Anjou on top.
   5. Allow to sit for at least 8 hours in the refrigerator.