Recipe: Oriental Fruit Cocktail

Name: Cocktail de fruits à l'Orientale
Prep time: 60 min
Cook time: 10 min
Total time: 70 min
Yield: 4 portions
Ingredients: Gelée d'orgeat, mousseux au mielRecette de dessert, pour les fêtes de fin d'année, on peut modifier si besoin quelques fruits. Une recette du chef Eric Briffard, Meilleur Ouvrier de France.Cocktail de fruits à l'Orientale pour 4 personnes :Croustillant kadaïf :1 feuille de pâte à kadaïf10 g de sucre glace10 g de cannelle en poudreGelée d'orgeat20 cl d'eau minérale1 gousse de vanille10 g de sucre semoule2 feuilles de gélatine ramollie50 g de sirop d'orgeatMousseux au miel :Miel de fleur d'oranger (facultatif)12,5 cl de jus de citron100 g de miel de fleur d'oranger5 cl de crème fleurette2,5 cl de lait8 feuilles de gélatine ramollieCocktail de Fruits100 g de dattes Medjool en quartiers250 g de pastèque en cubes de 1 cm200 g de quartiers d'oranges pelés à vifs4 kumquats en rouelles4 feuilles de menthe ciselée1 zeste de citron vert râpé2 cl de sirop d'orgeat1 c. à thé d'eau de fleur d'oranger1 gousse de vanille

By chef patrick ★ ★ ★ ★ ★ 5/5 (1 reviews) Desserts

Prep 60 min

Cook 10 min

Total 1h10

Servings 4 serv.

Ingredients for 4 servings

Orgeat Jelly, Honey Mousse

Dessert recipe for end-of-year celebrations, you can modify a few fruits if needed. A recipe by Chef Eric Briffard, Best Craftsman of France.
Oriental Fruit Cocktail for 4 people:

Kadaïf Crisp:

1 sheet of kadaïf pastry
10 g icing sugar
10 g ground cinnamon

Orgeat Jelly

20 cl mineral water
1 vanilla pod
10 g caster sugar
2 softened gelatin sheets
50 g orgeat syrup

Honey Mousse:Orange Blossom Honey (optional)

12.5 cl lemon juice
100 g orange blossom honey
5 cl light cream
2.5 cl milk
8 softened gelatin sheets
Fruit Cocktail
100 g Medjool dates in quarters
250 g watermelon in 1 cm cubes
200 g orange segments peeled to the quick
4 kumquats in slices
4 leaves of chiffonade mint
1 grated lime zest
2 cl orgeat syrup
1 tsp orange blossom water
1 vanilla pod

Step-by-step directions

1/ Kadaïf Crisp:
Spread the kadaïf pastry on a metal baking sheet. Sprinkle with icing sugar and cinnamon. Bake for 5 to 7 minutes in the oven at 200-220 °C to obtain golden strands.
2/ Orgeat Jelly:
Mix all the fruits in a bowl. Add the mint, lime zest, orgeat syrup and orange blossom water. Scrape the seeds from the vanilla pod and put them in the bowl, mix well and reserve in the cold.
3/ Honey Mousse:
Boil the lemon juice with the honey. Off the heat, incorporate the cream, milk, and gelatin. Reserve in the cold. Place in a siphon with 2 gas cartridges.
4/ Plating and Finishing:
Put the fruit mixture in the glasses, over the orgeat jelly. Cover with the remaining semi-set orgeat jelly. Using a siphon, form a beautiful ball of honey mousse on top. Decorate with kadaïf strands and a sprinkle of lime zest.
Of course, I must thank my friend Eric Briffard for this gift made to our visitors.
And then, I cannot help but present to you this humble and modest chef recognized by all and with a flawless career.
-Second to Joël Robuchon at Jamin restaurant 3* Michelin
-Chef of the Plaza Athénée 2 Michelin stars then subsequently brought 2 Michelin stars to the restaurant Les Elysées du Vernet.
-Best Craftsman of France cuisine 1994
Joined in 2008 the restaurant "le Cinq" Hôtel Georges V 2 Michelin stars, which he has just left as I speak to you.
I am sure we will find him soon at the head of a brigade of an establishment at least as prestigious as those he has already directed!