12 Desserts - Gluten-free
  • PINEAPPLE GEL

    Prepare the pineapple and peel the limes.
    Dice the fruit into large pieces and purée them in a centrifugal juicer. Collect the juice in a container.
    Make sure you have 650g of juice and boil the purée with the split and scored vanilla.
    Then sift in the brown sugar and pectin NH (which you have mixed together).
    Bring the mixture to a boil, then add in the gelatin.
    Weigh 30g into rings with plastic wrap pulled taut across their 12cm diameter. Freeze.

  • RICE WAFERS
    • Heavy cream 36% 125 g
    • Whole milk 65 g
    • Whole milk 35 g
    • Sugar 50 g
    • Rice flour 50 g
    • NOROHY vanilla pods 2 pieces

    Heat up the heavy cream with the 65g portion of whole milk. Sift on the sugar and rice flour.
    Bring the mixture to a boil, then dilute it with the 35g portion of cold whole milk. Sieve the mixture. Store in the refrigerator.
    Spread it into a 18 × 4cm stencil placed on a slightly greased non-stick mat. Bake at 212°F (100°C) for 9 min.
    Peel off the wafers and roll them around a 5cm-diameter, 4cm-deep ring covered with baking paper.
    Leave the wafers to bake at 175°F (80°C) for 25 minutes, then store them in a hot cupboard.

  • CRUMBLE
    • Unsalted butter 50 g
    • Brown sugar 30 g
    • Rice Wafers 50 g
    • Raw almond flour 50 g

    Blend the ingredients together.
    Break the mixture into pieces on a tray lined with baking paper and bake in a fan oven at 300°F (150°C) for 20 minutes.

  • GRANOLA
    • Almonds 50 g
    • Hazelnuts 50 g
    • Oats 50 g
    • Honey 50 g

    Grind the nuts into large pieces and add in the oats.
    Add the lukewarm honey and mix.
    Spread the mixture onto a baking tray and bake at 300°F (150°C) until brown.

  • GRANOLA CRUMBLE
    • Crumble 170 g
    • Granola 170 g
    • Honey 90 g

    Mix together the crumble, granola and warm honey.
    Bake in the oven at 300°F (150°C) for 8 minutes.
    Leave to cool at room temperature.

  • DICED PINEAPPLE
    • Pineapple Gel SQ
    • Victoria pineapple 1/2 piece
    • Lime SQ

    Chop the pineapple into small cubes.
    Season them with the pineapple gel left over from the first recipe and the lime zest.

  • LIGHT VANILLA CREAM
    • Whole milk 250 g
    • Sugar 60 g
    • Egg Yolks 50 g
    • Powdered cream 20 g
    • Eggs 23 g
    • Unsalted butter 23 g
    • Gelatin 10 g
    • Heavy cream 36% 250 g
    • Mascarpone 80 g
    • NOROHY vanilla pods 2 pieces

    Heat the milk and split and scored vanilla. At the same time, blanch the egg yolks, eggs and sugar. Add in the powdered cream.
    Finish cooking the pastry cream, taking care to sieve the milk to remove any vanilla pieces.
    While it is still hot, add in the gelatin and butter, then mix in a food mixer to create a homogeneous, creamy texture. Mix thoroughly and cool it down quickly.
    Beat the heavy cream and mascarpone until they have a fairly firm texture. Make the heavy cream mixture. Store in the refrigerator. Use a 12mm nozzle for plating.

  • VANILLA FOAM
    • Whole milk 300 g
    • Heavy cream 36% 150 g
    • Sugar 15 g
    • Egg yolks 100 g
    • Opalys 80 g
    • Gelatin 15 g
    • Mascarpone 150 g
    • NOROHY vanilla pods 4 pieces

    Heat the smaller portion of cream with the split and scraped vanilla pods. Blanch the egg yolks and sugar.
    Make a crème anglaise. Once it has reached 181°F (83°C), add in the gelatin and combine the mixture with the white chocolate and mascarpone.
    Mix in a food mixer and leave it to cool down. Once the foam has cooled, pour it into a siphon and aerate it using 3 cartridges.

  • OPALESCENT VANILLA CRISP
    • Fondant glaze 150 g
    • Glucose 100 g
    • Vanilla powder 10 g

    Cook the fondant glaze and glucose to 310°F (155°C).
    Pour it out onto a non-stick mat.
    Mix in a Thermomix until a very fine powder forms.
    Sprinkle a non-stick mat with opalescent powder and use a knife to trace out right-angled triangles.
    Caramelize the crisps at 350°F (175°C).

  • VANILLA POWDER
    • Scraped vanilla pods SQ

    Dry the vanilla in an oven heated to 300°F (150°C) for 20 minutes.
    Mix in a Thermomix until it a fine powder forms.

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A propos du chef Florence Lesage

Florence Lesage has been pastry chef at the Westin Paris-Vendôme since 2018. Having secured silver in the World Pastry and Confectionery Championship, Florence uses her desserts to express simplicity and excellence. In a chic and refined setting, France’s representative at the prestigious Mondial des Arts Sucrés 2020 competition infuses desserts with pure, tangy flavor. Florence sees Norohy vanilla and its aromas as an irresistible invitation to an indulgent experience.