Guy Ravet est le chef exécutif du Grand Hôtel du Lac à Vevey. Président des Grandes Tables de Suisse, il a décroché 17 points d'emblée.
1 blue vanilla pod
100 g sugar
5 egg yolk
60 g corn flour
125 g sugar
125 g flour
5 g baking powder
20 cl clementine juice
50 g sugar
30 cl heavy cream
100 g clementine segments
100 g chestnut spread
2 candied chestnut
Emotions par Guy Ravet
Rue d'Italie 1
+41 21 925 06 06
- In a pot, bring the milk to a boil, slice the blue vanilla pod in 6 pieces and, add to the milk, infuse for 20 minutes and blend it thinly.
- In a mixing bowl, whisk the egg yolks and sugar until fluffy, then add the corn flour and mix well. Pour the hot milk on top of this mixture and whisk to remove any lumps.
- Put everything back in the pot and cook while whisking continuously to prevent from sticking. The custard will become thick after a few minutes. Remove from the pot and let cool in the fridge.
- Bring the water to a boil, add the sugar, whisk well, remove from heat and add the mandarinello or limoncello. Put aside.
- Preheat oven at 170°C, prepare a baking square or ring with parchment paper and butter.
- Separate the egg white from the yolks. In a mixing bowl, mix the egg white at medium speed, slowly add the sugar and mix at full speed. When thick, add the yolks, flour and baking powder and mix gently. Pour the mixture in the baking square and spread even. Bake for 20 minutes. Remove from oven, and turn it around on another tray to cool down and make sure it’s even on the surface.
- Cut the sponge cake in layers of 2 centimeter, and to the shape of the glass, soak it with the syrup and spread some chestnut spread on top.
- In a mixing bowl, whip the cream gently. Put in a piping bag and store in the fridge.
- In a glass, put the sponge cake, add some clementine, custard, whipped cream. Make another layer and decorate with clementine and chestnut on top. Store in the fridge for a few hours before serving. Enjoy!