Wasabi Zéphyr™ Green Apple
- Level:
-
Difficult
Green apple sorbet
Used products: Green apple sorbet
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8.8 ozgreen apple puree
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5.3 ozgreen apple juice
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0.7 ozyuzu puree
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1.2 ozpowdered glucose
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2.3 ozsucrose
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0.1 ozsorbet stabilizer
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3.9 ozwater
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0.5 oztrimoline
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0.1 ozMaldon 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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1.1 lbcream
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1.8 oztrimoline
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1.8 ozglucose syrup
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1.7 lbcream
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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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1.8 ozhazelnut flour
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7.1 ozbutter
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0.1 ozMaldon salt
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4.9 ozbrown sugar
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2.9 ozwhole egg(s)
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13.9 ozT55 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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1.8 ozbutter
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14.1 ozsable crust
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1.1 ozbrown sugar
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15.4 grvanilla 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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1.1 lbgreen apple puree
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1.4 ozdextrose
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0.3 ozNH pectin
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0.2 ozgelatin powder (200 Bloom)
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0.4 ozlime puree
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0.0 grgelespessa (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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