Description:

Prickly Pear Verrine

Number: 10

Chef: David Ducamp

 

1 - Light cream

Pastry cream 137 g

Whipping cream 69 g

Beat the pastry cream until smooth. Fold in the whipped cream.

 

2 - Prickly pear coulis

Fruit'Purée Prickly Pear frozen 91 g

Sugar 9g

Pectine X58 1 g

Bring the Fruit’Purée Prickly Pear to the boil. Add the sugar and pectin. Mix well. Cook for 3 minutes. Pour into a frame and set aside in the refrigerator.

 

3 - Prickly pear foam

Fruit'Purée Prickly Pear frozen 95g

Honey 5g

Gelatin 3 g

Heat about one fifth of the Fruit’Purée Prickly Pear with the honey. Add the well-soaked gelatine. Mix with the remaining Fruit’Purée Prickly Pear. Pour into a cream syphon and prime with two gas canisters. Set aside in the refrigerator for several hours before use.

 

4 - Poached raspberries with prickly pear

Fruit'Purée Prickly Pear frozen 138 g

Honey 23g

Mezcal 5 g

Fruit'IQF Raspberry frozen 92g

Bring the Fruit’Purée Prickly Pear and the honey to the boil. Add the mezcal. Add the still frozen Fruit’IQF Raspberry to the hot mixture. Leave to cool. Drain the raspberries. Place in glasses and set aside in the refrigerator.

 

 

Langoustine, beans, spring vegetables and

raw almond

 

Number: 4

Chef: Nick Bril

 

1 - Almond jelly

Fruit'Elite "Nuts" Almond raw frozen puree 150 g

Milk 400g

Chicken stock 200g

Salt 8g

Sugar 6 g

Balsamic vinegar 10 g

Agar agar 6.5 g

Gelatin sheet 1

Almond oil 25 g

Petits pois frais blanchis 50g

Bring the milk, chicken stock, salt, sugar, balsamic vinegar,almond oil and agar to the boil. Mix in the Fruit’Elite “Nut” Raw Almond purée with the gelatine. Spread onto a baking sheet, carefully lay the peas on the top and leave to set.

 

2 - Almond emulsion

Chicken stock 60g

Egg whites 30g

Trait de vinaigre de cabernet sauvignon 1

Salt and pepper QS

Xanthan gum 0.5 g

Fruit'Elite "Nuts" Almond raw frozen puree 150 g

Olive oil 250g

Almond oil 50g

Put the egg whites, chicken stock, vinegar, salt, pepper and xanthane gum in a kitchen blender and blend. Mix the almond oil with the Fruit’Elite “Nut” Raw Almond purée and then emulsify with the olive oil as if you were making a mayonnaise. Season to taste.

 

3 - Almond foam

Chicken stock 200g

Milk 200g

Almond oil 50 g

Fruit'Elite "Nuts" Almond raw frozen puree 100g

Salt and pepper QS

Trait de vinaigre de cabernet 1

Zeste de citron 1

 

4 - Almond chip

Water 400 g

Fruit'Elite "Nuts" Almond raw frozen puree 200g

Xanthan gum 2g

Isomalt 100g

Sugar 80g

Glucose 20 g

Coarse sea salt 1 g

Pepper QS

Mix everything in a Thermomix at 70°C/158°F for 13 minutes. Leave to rest overnight, then spread into the desired shapes onto a silpat, cook at 120°C/248°F for 30 minutes.

 

5 - Pickled prickly pear

Fruit'Purée Prickly Pear frozen 150g

Assaisonnement à sushi 30g

Vinaigre de dashi 20g

Fruit'Purée Yuzu frozen 20g

Sugar 10g

Water 30g

Agar agar 2g

Mix everything together. Bring the mixture to the boil and pour into a mould. Leave to set and then remove from the mould.

 

6 - Extra items

Emulsion of frozen peas in molds then thawed on the plate 100g

Herbes fraîches QS

Sauce langoustine 100g

Spirulina powder QS

Vinaigrette à la soia sauce 4 Tablespoon

Fresh cream QS

Seasoned langoustines ready to fry 4 

Tartare of langoustines : Take 4 langoustines, season with salt and pepper and lime zest. Roll out between greaseproof paper and shock freeze. Leave to defrost on the plate and marinate with fleur de sel, pepper, olive oil and lemon juice.

 

7 - Spring vegetables

White asparagus QS

New peas QS

Young tender French beans QS

Tokyo Turnips QS

Chou-rave 1

Chicorée catalogna puntarelle QS

Blanch all the vegetables, season with a little salt and pepper, olive oil and a squeeze of lemon juice. Use pickled red onions and spring onion curls to decorate.

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