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Tiger roulade

Souffle cheese biscuit topped with dollops of chrysanthemum chantilly and lemon marmalade

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Ingredients

For 1 servings

Tiger skin biscuit

330 g egg yolk

105 g sugar

54 g corn starch

Soufflé cheese biscuit

275 g milk

185 g Debic Cream Cheese

92 g sunflower oil

2 g salt

294 g egg yolk

110 g flour

440 g egg white

202 g sugar

Lemon marmalade

82 g sugar

12 g PCB agar

260 g water

534 g Ponthier lemon puree

6 lemons, the zest

440 g candied lemon

72 g lemon confit

Chrysanthemum chantilly

10 g chrysanthemum

½ lemon, the zest

100 g Debic Stand & Overrun (1)

32,5 g honey

15 g gelatine mass

400 g Debic Stand & Overrun (2)

Preparation

Tiger skin biscuit

Warm the egg yolks with sugar together in a mixing bowl over a bainmarie to 36°C, then whip up with whisk attachment till it reaches ribbon stage.

Gently fold in the corn starch.

Soufflé cheese bisquit

Warm the milk, Cream Cheese, sunflower oil and salt together in a saucepan to 50°C, then remove from heat.

Cool down the mixture to 36°C, blend in egg yolk, followed by flour.

Gently fold the soft-peaked French meringue into the cheese batter (36°C).

Spread the batter on a 60 cm x 40 cm baking tray.

Bake in deck oven at 170°C (top), 160°C (bottom) for 20 minutes.

Switch the oven off and keep the biscuit inside the oven for 10 minutes with the door open.

Lemon marmalade

Infuse the chrysanthemum and lemon zest with hot Stand & Overrun (1) overnight in the chiller.

Warm the infusion, honey and gelatine mass together to 36°C.

Emulsify together with the Stand & Overrun (2).

Reserve in the chiller for later use.

Chrysanthenum chantilly

Infuse the chrysanthemum and lemon zest with hot Stand & Overrun (1) overnight in the chiller.

Warm the infusion, honey and gelatine mass together to 36°C.

Emulsify together with the Stand & Overrun (2).

Reserve in the chiller for later use.

Assembly

Spread 120 g of chrysanthemum chantilly on the souffle cheese biscuit and roll. Spread 50 g of chrysanthemum on the tiger skin biscuit and wrap it around the souffle cheese roll. Freeze for 15 minutes. Slice the roll into 3 cm thick pieces. Pipe dollops of chrysanthemum chantilly on top and garnish with lemon marmalade, edible flower and lemon zest.

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