Wasabi Zéphyr™ Green Apple
- Level:
-
Difficult
Green apple sorbet
Used products: Green apple sorbet
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250 ggreen apple puree
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150 ggreen apple juice
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20 gyuzu puree
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35 gpowdered glucose
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65 gsucrose
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2 gsorbet stabilizer
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110 gwater
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15 gtrimoline
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4 gMaldon salt
Preparation: Green apple sorbet
Warm water to 40C. Add all the dry solids and cook to 85°C.
llow to cool.
Add the green apple puree, fresh juice, and yuzu.
Mature 6-12 hours.
Whipped Zéhpyr™ ganache
Used products: Whipped Zéhpyr™ ganache
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500 gcream
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50 gtrimoline
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50 gglucose syrup
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750 gcream
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1vanilla bean
Preparation: Whipped Zéhpyr™ ganache
Warm the cream, trimoline, glucose an vanilla to 70°C.
Slowly emulsify over melted couverture (40°C).
Blend in additional 750g of cream.
Mix well, and reserve 24 hours in chiller.
Before piping on carrot cake whip very gently.
Cheescake base crust
Used products: Cheescake base crust
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50 ghazelnut flour
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200 gbutter
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3 gMaldon salt
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140 gbrown sugar
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83 gwhole egg(s)
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395 gT55 flour
Preparation: Cheescake base crust
Combine the Butter+icing sugar and 25% of the flour and hazelnut flour slowly add eggs. Combine smooth, add remaining flour. Bake until golden brown.
Crumble Zéphyr™
Used products: Crumble Zéphyr™
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50 gbutter
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400 gsable crust
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30 gbrown sugar
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1 gvanilla powder
Preparation: Crumble Zéphyr™
Mélanger la croûte sablée dans le Robocup.
Ajouter le beurre fondu.
Verser le tout dans un bol. Ajouter les ingrédients secs. Ajouter enfin la couverture Zéphyr™ fondue.
Mélanger doucement.
Verser dans un moule carré en acier inoxydable de 2 mm de hauteur.
Green apple gelee
Used products: Green apple gelee
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500 ggreen apple puree
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40 gdextrose
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8 gNH pectin
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5 ggelatin powder (200 Bloom)
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12 glime puree
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0,8 ggelespessa (sosa)
Preparation: Green apple gelee
Mix dextrose with pectin and gelespessa.
Warm puree to 40°C.
Add pectin mixture.
Bring to a boil.
Add gelatin and lime puree.
Allow to cool before casting on top of Zéphyr™ crust base.
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