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.

Course Dessert

Servings Mini Cakes

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

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.