Kir Royal: Royalty dessert

made by Jeroen van Helvoirt



Lemon crumble
100g Extra refined sugar
100g Unsalted dairy butter
100g Almond powder 100%
100g Cake flour
0,5g Sea salt
Zest of 2 yellow lemons

Champagne Foam
150g White grape juice
58g Champagne
2,5g Eggwhite powder

Prosecco mousse
30g Refined sugar
30g Prosecco
3g Oveneve
6g Powdered gelatine 180 bloom
30g Water
15g Honey
30g Reduced muscat riversaltes (50%)
45g Prosecco
15g Marc de champagne
20g Lemon purée
272g Unsweetened cream 35%

Creme de cassis cremeux
11g Powdered gelatin 180 bloom
55g Water
100g Unsweetened whole milk
100g Unsweetened cream 35%
80g Egg yolk
20g Sugar
302g Cassis puree
24g Crème de cassis liquor

Cherry glaze
5g Powdered gelatin 180 bloom
25g Water
175g Unsweetened cream 35%
75g Glucose
140g Refined sugar
50g Water
20g Fresh yellow lemon juice
30g Cassis puree
12g Corn starch
90g White chocolate
25g Milk chocolate 40%
50g Natural glaze


Download pdf (4kB)

Lemon crumble
Mix all the ingredients together to form a dough and let it set for at least 4 hours in the refrigerator. Roll out the dough to 1 cm thickness, make crumbles and cut cubes. Bake them at 180° C for 14 - 16 minutes

Champagne Foam
Mix all the ingredients together. Create a foam with the handblender. Set aside for 10 minutes. Stir with a spoon and dispense in glass.

Prosecco mousse
Whip the, oveneve,sugar and smallest part prosecco until it creates a firm foam. Mix the powdered gelatin with cold water and set aside. Reheat the reduced muscat and add gelatin mass and honey. Mix the whipped foam with Marc de Champagne, the other part of Prosecco, lemon purée, and the gelatin mass. Whip the cream into a lobed mass. Fold the cream gradually into the foam mass. Fill coupole bronze for 50% with mousse and keep a portion of the mousse separate to spray dots.

Creme de cassis cremeux
Mix gelatin powder and cold water, set aside. Boil milk and cream. Mix egg yolk and sugar in a separate bowl, add the milk and cream mixture in 3 additions. Heat this mixture to 83° C and strain it. With a handheld blender, blend in the gelatin mixture, cassis puree and add crème de cassis in 3 additions. Mix everything to create emulsion. Pour the cremeux in to the mold and let it set in the freezer for at least 4 hours.

Cherry glaze
Mix gelatin powder and cold water, set aside. Boil the cream and set aside. Caramelize sugar and glucose to 185° C in a separate sauce pan. Add the cream in 3 additions and bring to the boil. Mix water, lemon juice, cassis puree and corn starch in a separate bowl, gently add caramelized sugar and cream mixture and strain it. With a handheld blender, blend in the gelatin mixture, white chocolate, milk chocolate and natural glaze. Add coloring and mix everything to create emulsion. Pour the glaze in to containers and let it set in the chiller for at least 12 hours. For glazing heat up to 40° C and glaze at 25° C