Shoal
- Level:
-
Difficult
Passion Fruit Agar
Used products: Passion Fruit Agar
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150 gFruit'Purée Passion fruit Capfruit
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0.75 gvanilla bean
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120 gsugar
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1 gPG-10 agar
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3 gagar
Preparation: Passion Fruit Agar
Boil together Fruit'Purée Passion fruit Capfruit and vanilla beans.
Add PG-10 agar and agar agar, and bring to a boil again.
Pass through sieve and pour into mould.
Leave to cool and cut into small pieces.
Passion Fruit Bubbles
Used products: Passion Fruit Bubbles
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300 gFruit'Purée Passion fruit Capfruit
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9 gyuzu flowers
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192 gsugar
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16 gegg white powder
Preparation: Passion Fruit Bubbles
Boil together Fruit'Purée Passion fruit Capfruit and yuzu flowers.
Leave to infuse for 5 minutes and pass through sieve. Leave to cool in refrigerator.
Add sugar and egg white powder, and create bubbles with hand blender.
Fresh Grapefruit
Used products: Fresh Grapefruit
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200 ggrapefruit
Preparation: Fresh Grapefruit
Add to sour cream and white chocolate Chantilly.
Chocolate Chips
Used products: Chocolate Chips
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3 gsea salt
Preparation: Chocolate Chips
Mix together tempered chocolate and sea salt.
Add to chocolate and spice sablé.
Chocolate and Spice Sablé
Used products: Chocolate and Spice Sablé
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90 gunsalted butter
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100 gsugar
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4 gsea salt
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1 glemon zest
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20 ghazelnut powder
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80 galmond powder
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95 gflour
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20 gDCP-22GT
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2 gspice mix
Preparation: Chocolate and Spice Sablé
Mix together unsalted butter, sugar, sea salt and lemon zest.
Add hazelnut powder and almond powder.
Mix in spices, cocoa butter, flour and cocoa powder.
Make into a dough with unrefined pieces and bake at 160°C for 15 minutes.
Chocolate and Black Tea Smoothie
Used products: Chocolate and Black Tea Smoothie
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76 gsugar
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14 ginvert sugar
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52 gdextrose
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60 gskimmed milk powder
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38 gblack tea leaves
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660 gwater
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4 gstabilizer
Preparation: Chocolate and Black Tea Smoothie
Boil together water and black tea leaves and leave to infuse for 5 minutes. Rescale to 180 g and pour over chocolates. Emulsify with hand blender.
Mix in sugar, invert sugar, stabiliser, skimmed milk powder and dextrose.
Freeze with nitrogen.
Sour Cream and White Chocolate Chantilly
Used products: Sour Cream and White Chocolate Chantilly
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10 gwater
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0.5 gvanilla bean
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150 gsour cream
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7 gKirsch
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0.5 ggelatin leaves
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127 g35% cream
Preparation: Sour Cream and White Chocolate Chantilly
Bring cream to a boil, then add gelatine sheets.
Add chocolate and mix with hand blender.
Add sour cream and kirsch, and mix until smooth.
Store in refrigerator and whip when cool.
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