Colline Rouge – Cassis, Banana, and Pear Dome with Almond Biscuit by Ryosuke Sugamata
A refined dome dessert featuring cassis mousse, banana-pear gelée, almond sponge, and red fruit decoration by Chef Ryosuke Sugamata from Ryoura.Colline Rouge (translated as "Red Hill") is a striking, modern entremet by Chef Ryosuke Sugamata of the Tokyo-based patisserie Ryoura. This intricate dessert combines bold and exotic flavors—blackcurrant (cassis), banana, pear, almond, and lychee—layered as a fruity gelée insert inside velvety cassis mousse, all set on a delicate almond sponge. The individual domes are glazed with a shiny red coating and finished with fresh fruits and biscuit à la cuillère. With elegant execution and bold flavor contrasts, this entremet showcases the pinnacle of Japanese-French pastry craftsmanship.
Ingredients
🍑 Apricot Gelée
- Frozen halved apricots: 185 g
- Passion fruit purée: 270 g
- Orange purée: 20 g
- Granulated sugar: 75 g
- Silver gelatin sheets: 10.5 g
🥥 Almond Mousse
- Almond milk purée: 150 g
- Coconut milk purée: 125 g
- Whole milk: 75 g
- Silver gelatin sheets: 7 g
- Heavy cream 35%: 195 g
- Italian meringue: 110 g
🍇 Cassis Mousse
- Cassis blackcurrant purée: 175 g
- Morello cherry purée: 50 g
- Raspberry purée: 75 g
- Lychee purée: 25 g
- Silver gelatin sheets: 17.5 g
- Heavy cream 35%: 275 g
- Italian meringue: 200 g
🍥 Italian Meringue (for both mousses)
- Water: 150 g
- Granulated sugar: 440 g
- Egg whites: 210 g
- Granulated sugar for whipping: 15 g
🍶 Soaking Syrup (Ambivage)
- 30 ° Baumé sugar syrup: 200 g
- Lychee purée: 20 g
- Raspberry purée: 80 g
🍰 Almond Biscuit (Biscuit aux Amandes)
- Blanched almond flour: 100 g
- Powdered sugar: 100 g
- Whole eggs: 100 g
- Egg yolks: 42 g
- Egg whites: 200 g
- Granulated sugar: 120 g
- Cake flour: 92 g
🍪 Biscuit à la Cuillère
- Egg yolks: 180 g
- Granulated sugar A: 165 g
- Egg whites: 300 g
- Granulated sugar B: 60 g
- Granulated sugar C: 75 g
- Cake flour: 250 g
- Bread flour: 50 g
- Slivered almonds: as needed
- Powdered sugar: as needed
✨ Glaze & Decoration
- Harmony Sublimo Neutral PF glaze: as needed
- Water: as needed
- Fresh fruits strawberries, raspberries, currants, etc.: as desired
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Instructions
🔹 Apricot Gelée
- Blend semi-thawed apricots with passion fruit and orange purées.
- Heat part of the mixture to ~40°C and dissolve sugar and bloomed gelatin.
- Combine with remaining purée and chill over ice bath to ~15°C until thickened.
- Pour into 27×37 cm frame, chill until set. Cut into 3 cm cubes.
🔹 Almond Mousse
- Melt gelatin in part of the almond/coconut purée and milk.
- Combine with remaining purée and milk. Cool to ~24°C over ice bath.
- Make Italian meringue by cooking syrup to 116°C and whipping into egg whites.
- Fold semi-whipped cream into the mousse base.
- Gradually incorporate the Italian meringue.
🔹 Cassis Mousse
- Melt gelatin into combined fruit purées. Cool slightly.
- Make Italian meringue.
- Fold whipped cream into the purée, then fold in meringue.
🔹 Ambivage (Soaking Syrup)
- Bring syrup to a boil, then stir in fruit purées. Set aside.
🔹 Almond Biscuit
- Sift almond flour and powdered sugar.
- Warm whole eggs and yolks to ~40°C, strain, then mix with almond mixture.
- Whip egg whites, gradually adding sugar in three additions.
- Fold meringue into yolk mixture. Sift and fold in flour.
- Spread on lined baking sheet, bake at 195°C for ~12 minutes. Cool and slice.
🔹 Biscuit à la Cuillère
- Whip yolks with sugar A until fluffy.
- Whip whites with sugar B and C to stiff peaks.
- Combine yolk and meringue mixtures. Fold in sifted flours.
- Pipe onto tray, sprinkle almonds and powdered sugar.
- Bake at 160°C for ~8 minutes.
🏗️ Assembly – Insert Cubes
- Brush almond biscuit with ambivage (120 g per 27×37 cm sheet).
- In the frame: layer apricot gelée → almond mousse → biscuit.
- Cut entire layer into 3 cm cubes once set.
🏗️ Final Assembly – Domes
- Cut biscuit rounds with ring mold. Brush underside with 2 g of soaking syrup.
- Pipe cassis mousse into silicone dome molds (~80% full).
- Insert a cube (apricot-side down) into each dome.
- Level surface with mousse. Place biscuit round (syrup-side down) on top.
- Press with film to level. Freeze completely.
🔹 Glazing & Decoration
- Warm neutral glaze (Harmony Sublimo) with water to 45°C. Cool to ~22–23°C.
- Unmold domes, glaze immediately.
- Decorate with biscuit à la cuillère pieces and fresh red fruits.
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I’m Chef Mimo, a passionate pastry chef with over 17 years of experience in the world of fine desserts. I specialize in French-style entremets, refined cakes, and creative chocolate work. Pastry is not just my profession—it’s my lifelong passion. Through PastryCrafted.com, I love sharing my recipes, techniques, and inspirations with anyone who dreams of mastering the art of pastry. Whether you’re a curious beginner or a seasoned pro, you’re welcome in my sweet world.