Products

Description:

Mandarin mousse, yuzu olive oil sorbet, almond olive oil cake, blood orange pate de fruit, Pernod fluid gel, kalamata olive tuile, Marcona almond

Number:6

Chef:Natalie Gazaui

 

1 - Mandarin reduction

Fruit'Purée Mandarin frozen 1130 g

Reduce Fruit'Purée Mandarin puree by half.

 

2 - Mandarin Mousse

Fruit'Purée Yuzu frozen 28 g

Sugar 156g

Salt 1.5 g

Citric acid 1.5 g

Egg yolks 57 g

Gelatine sheets 8 g

Mandarin reduction 215 g

Heavy whipping cream 250 g

Mandarin zest 10g

Whip the cream to medium-stiff peaks and set aside. Bloom the gelatin in ice-cold water. Make a crème anglaise with the first 6 ingredients. Dissolve the gelatin in it. Pour onto a mixing bowl sitting on an ice bath. Once the custard is cool strain into the whipped cream. Add the mandarin zest. Combine well and pour into large and small Savarin flexi molds. Freeze. Unmold.

 

3 - Yuzu olive oil sorbet

Water 920 g

Sugar 475 g

Powdered glucose 205 g

Stabilisateur 4g

Salt 4g

Fruit'Purée Yuzu frozen 480 g

Extra virgin olive oil 225 g

Combine the dry ingredients and set aside. Bring the water to a boil and whisk in the dry ingredients. Bring back to a boil and cook for 1 minute. Strain the sorbet base into a bowl sitting on an ice bath. Add Fruit’Purée Yuzu and stir to combine. Once completely cool, store in an airtight container and refrigerate. Let the base mature for at least 4 hours before spinning.

 

4 - Kalamata olive tuile

Sugar 100 g

Egg whites 45 g

Flour 50g

Salt 1 g

Salted melted butter 30 g

Kalamata olive puree 70g

Mix all the ingredients together. Whisk until well combined. Refrigerate for at least 4 hours before baking. Spread a thin layer onto a Silpat and bake at 350°F for 7 minutes. Let cool, break into small shards.

 

5 - Pernod fluid gel

Fruit'Purée Yuzu frozen 17 g

Agar agar 4g

Crystallized sugar 15 g

Pastis 2650g

Simple syrup 149 g

Mix the agar agar with the sugar and set aside. Combine first 3 ingredients in a pot and slowly whisk in the dry ingredients. Bring to a boil, lower the heat and simmer for 3 minutes. Transfer to half pan and refrigerate. Once the mixture has set, blend and then strain through a chinois. Store in a squeeze bottle and refrigerate.

 

6 - Almond olive oil cake

Sugar 265 g

Melted butter 100g

Extra virgin olive oil 165 g

Semolina 65g

Whole eggs 4 Piece(s)

Fruit'Zest Lemon frozen 7g

Salt 7g

Baking powder 7 g

Almond powder 265 g

Flour 67g

Fresh squeezed lemon juice 33 g

Cream the eggs with the sugar until pale. Add the dry ingredients, mix to combine. Add the olive oil and butter and mix to combine again. Fold in the juice and Fruit'Zest Lemon. Pour the batter onto a silpat lined ¼ sheet tray and bake at 350°F for about 20 minutes. Once cool, tear into small pieces.

 

7 - Blood orange pate de fruit

Fruit'Purée Blood orange frozen 430 g

Fruit'Purée Mandarine surgelée réduite 50 g

Fruit'Purée Yuzu frozen 20 g

Glucose 60g

Citric acid 16 g

Sugar (1) 50g

Sugar (2) 470 g

NH pectin 10g

Bring the purees to a boil. Whisk in the sugar (1) and the pectin. Mix in well. Bring back to a boil and add the sugar (2) and the glucose. Whisk until everything is well combined. Cook until the temperature reaches 220°F. Off the heat add the citric acid and mix well. Pour onto a Silpat lined ¼ sheet tray. Refrigerate. Once set you will cut circles using the smallest round cookie cutter. Keep refrigerated.

 

8 - Mandarin "tapioca"

Fruit'Purée Mandarine surgelée réduite 300 g

Sugar 54g

Agar agar 6 g

Locus bean gum 0.6 g

Grape seed oil 4 Liter(s)

Combine the sugar, agar agar and locust bean gum and mix until well combined; set aside. Add Fruit’Purée Mandarin reduction to a small pot. Whisk in the dry ingredients and bring everything to a boil. Lower the heat and let simmer for 3 minutes. Take off the heat and let the mixture cool for 5 minutes. Store the mixture in a squeeze bottle and drop it in the cold grapeseed oil. Strain the “tapioca” and rinse in cold water. Store in an airtight container with a little Fruit’Purée Mandarin.

Assembly

Use a big and a small savarin shaped mandarin mousse. Fill cavities with mandarin “tapioca”. Use some chopped marcona almonds as the base for your quenelle of yuzu olive oil sorbet. Put a couple of small pieces of torn almond cake in between the two mousse and a couple of olive tuile shards. Put a couple of pieces of pate de fruit as well as a couple of Pernod fluid gel dots. Garnish with Marcona almonds and fennel fronds and ribbons.

 

SACHER TORTE

Number:1

Chef:Marc Gascons Diaz

 

1 - Raspberry Sorbet

Mineral water 353 g

Dextrose 150g

Sugar 93g

Gélatine neutre 4 g

Fruit'Purée Raspberry frozen 400g

Mix the cold water and the dextrose. Heat this to 40°C / 104°F and then add the sugar and the neutral gelatine and continue heating the mix to 85°C / 185°F. Cool it as rapidly as possible to 4°C / 39°F and then add the Raspberry Fruit’Purée. Leave to rest for 6 to 12 hours before churning in an ice cream maker.

 

2 - Chocolate and Tonka Bean Crunch

Egg whites 200g

Sugar 200g

Butter 200 g

Flour 180 g

Cocoa powder 20 g

Tonka bean QS

Lightly whip the egg whites and add the sugar. Mix well. Add the flour and cocoa powder and mix well. Finally incorporate the softened butter. Spread the mixture thinly onto a baking sheet. Grate the Tonka beans over the top and cook. Store the Chocolate and Tonka Bean Crunch in an airtight container containing a packet of silica gel.

 

3 - Chocolate Glaze

Mineral water 150 g

Crème à 35% 120 g

Sugar 180g

Cocoa powder 60 g

Gelatin sheet 3

Put the water, cream and sugar in a pan and bring to the boil. Add the cocoa powder and return to the heat until the mix reaches 102°C / 215.6°F. Remove from the heat and cool to 70°C / 158°F before adding the gelatine. Keep until use in a cool place.

 

4 - Apricot Preserve

Fruit'Purée Apricot frozen 1000 g

Sugar 100g

Glucose 100 g

Fruit'Zest Lemon frozen QS

Mandarin peel QS

Fruit'Zest Orange frozen QS

Cinammon stick QS

Vanilla pod QS

Gelatin sheet QS

Jus d'un citron

Cook all the ingredients except the gelatine and lemon juice over a gentle heat until the required consistency is reached. Then add the gelatine and lemon juice.

 

5 - Brownie

Butter 200g

Chocolate 70% 125 g

Sugar 200g

Whole eggs 210 g

Rice flour 100g

Melt the butter and the chocolate. Whip up the eggs and sugar to soft peaks. Mix the two preparations and then gently incorporate the rice flour. Put into a baking tin, cook, remove from the oven and set aside.

Assembly

Make a tear drop with the Apricot Preserve. Place two small squares of the Brownie on this and top each with a quenelle of the Raspberry Sorbet. Paint the plate with a little Chocolate

Glaze and finish with a piece of the Chocolate and Tonka Bean Crunch.

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