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Professional
OABIKA TURNIP DESSERT
Made with Oabika - the gold of the pod
An original recipe from Rémy Havetz & David Briand
8 stepsMakes 24 pieces
Recipe Step by Step
Step01
CREME ANGLAISE
310g Heavy cream 35%
310g Whole milk
130g Egg yolks
65g Sugar
Bring the cream and milk to a boil and combine with the egg yolks and sugar you have previously combined without beating. Thicken the mixture at a temperature of 185°F (85°C), strain through muslin and use immediately
Step02
NYANGBO CREMEUX
750g Crème anglaise
290g NYANGBO 68%
Once the crème anglaise is warm and strained, slowly combine the warm mixture with the melted chocolate to make an emulsion using a spatula.
Immediately mix using an immersion blender to make a perfect emulsion.
Leave to set in the refrigerator.
Immediately mix using an immersion blender to make a perfect emulsion.
Leave to set in the refrigerator.
Step03
ALMOND STREUSEL
80g European-style butter 84%
80g Brown sugar
80g All-purpose flour
80g Extra-fine blanched almond powder
Cut the cold butter into small cubes.
Sift the dry ingredients together.
Add the butter and mix using the paddle attachment in a stand mixer.
Small balls will form. Stop mixing.
Store in the refrigerator or freeze until you are ready.
To cook, distribute the streusel evenly over a baking sheet and bake at 300-320°F (150-160°C) until it is a warm golden color.
Sift the dry ingredients together.
Add the butter and mix using the paddle attachment in a stand mixer.
Small balls will form. Stop mixing.
Store in the refrigerator or freeze until you are ready.
To cook, distribute the streusel evenly over a baking sheet and bake at 300-320°F (150-160°C) until it is a warm golden color.
Step04
NOUGATINE WITH OABIKA COCOA NIBS
150g Sugar
2.4g Pectin NH
120g European-style butter 84%
10g Mineral water
50g OABIKA
170g GRUÉ DE CACAO
Mix together the sugar and pectin, then add the butter, water and OABIKA.
Cook on a low heat – Do not stir too much until the mixture starts to thicken.
Leave to boil for a few seconds.
Add the COCOA NIBS and spread as thinly as possible between two sheets.
Cook in the oven at 355-375°F (180-190°C).
Leave to cool.
Cook on a low heat – Do not stir too much until the mixture starts to thicken.
Leave to boil for a few seconds.
Add the COCOA NIBS and spread as thinly as possible between two sheets.
Cook in the oven at 355-375°F (180-190°C).
Leave to cool.
Step05
OABIKA PACOJET SORBET
700g Mineral water
300g OABIKA
Bring half of the amount of water to a boil with the OABIKA.
Stir in the remaining cold water and mix together.
Place in a Pacojet bowl.
Store at 0°F (-18°C).
Put in the Pacojet for one minute.
Stir in the remaining cold water and mix together.
Place in a Pacojet bowl.
Store at 0°F (-18°C).
Put in the Pacojet for one minute.
Step06
OABIKA SAUCE
100g OABIKA
20g Mineral water
Mix the OABIKA and water together.
Step07
OABIKOMB
340g Sugar
110g Glucose DE35/40
46g OABIKA
46g Mineral water
18g Sodium bicarbonate
Cook all the ingredients except the sodium bicarbonate to 275°F (135°C).
Strain the baking soda through a sieve and stir in.
Remove from heat and set aside.
Leave to set at room temperature.
Strain the baking soda through a sieve and stir in.
Remove from heat and set aside.
Leave to set at room temperature.
Step08
TURNIP AND OABIKA COMPOTE
1000g Turnip
130g Mineral water
150g OABIKA
A pinch of Maldon salt
Peel and finely chop the turnips.
Cook everything together until the turnips are cooked through.
Mix together, and strain through a sieve.
Cook everything together until the turnips are cooked through.
Mix together, and strain through a sieve.