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Makes 20 desserts
Recipe Step by Step
Step01
MARJORAM CRÉMEUX
200g Whole milk
25g Marjoram
170g Whipping cream
60g Sugar
3g Pectin X58
60g Egg whites
2g Gelatin powder 220 Bloom
10g Water for the gelatin
30g European-style butter
Blend the milk with the marjoram for 30 seconds.
Strain. Adjust the weight of milk if necessary.
Heat the milk and cream. Once it has reached 105°F (40°C), add the sugar-pectin mixture and bring to a boil.
Add the egg whites and bloomed gelatin and mix, while also adding in the butter.
Set aside or pour out immediately.
Strain. Adjust the weight of milk if necessary.
Heat the milk and cream. Once it has reached 105°F (40°C), add the sugar-pectin mixture and bring to a boil.
Add the egg whites and bloomed gelatin and mix, while also adding in the butter.
Set aside or pour out immediately.
Step02
BLACKCURRANT COMPOTE
145g Blackcurrants
145g Blackberries
285g 100% Blackdown and Andorine blackcurrant purée
40g Sugar
8g Pectin NH
10g Lime juice
25g Crème de cassis
Heat the fruits and purées to 105°F (40°C).
Mix the sugar and pectin together and add to the fruit.
Bring to a boil.
Add the lime juice and crème de cassis.
Set aside or pour out immediately.
Mix the sugar and pectin together and add to the fruit.
Bring to a boil.
Add the lime juice and crème de cassis.
Set aside or pour out immediately.
Step03
BLACKCURRANT & BLACKCURRANT BUD SORBET
525g 100% Blackdown and Andorine blackcurrant purée
10g Blackcurrant buds
120g Sugar
40g Glucose powder DE33
3g Prosorbet 5 Hot/Cold
Place the blackcurrant purée and buds in a vacuum bag for 24 hours.
Heat the milk.
At 85°F (30°C), add the sugar and glucose powder.
At 115°F (45°C), add the stabilizers mixed with about 10% of the sugar.
Pasteurize at 185°F (85°C) for 2 minutes then quickly cool the mixture to 40°F (4°C).
Leave the mixture to sit for at least 4 hours.
Blend it with blackcurrant buds and churn at 14/21°F (-6/-10°C).
Store in the freezer at 0°F (-18°C).
Heat the milk.
At 85°F (30°C), add the sugar and glucose powder.
At 115°F (45°C), add the stabilizers mixed with about 10% of the sugar.
Pasteurize at 185°F (85°C) for 2 minutes then quickly cool the mixture to 40°F (4°C).
Leave the mixture to sit for at least 4 hours.
Blend it with blackcurrant buds and churn at 14/21°F (-6/-10°C).
Store in the freezer at 0°F (-18°C).
Step04
SMOKED VANILLA FOAM FOR SYPHONS
145g Whole milk
7g Smoked vanilla
35g Sugar
1g Pure Xanthan Gum
6g Proespuma Hot
240g Fromage blanc (40% fat)
215g Whipping cream
Heat the milk and scraped smoked vanilla beans.
Leave to infuse for 20 minutes and blend with the pods to extract as much flavor as possible.
Heat the infusion and add the sugar, xanthan and Proespuma mixture.
Bring to a boil.
Add the fromage blanc and cream.
Mix with an immersion blender.
Store at 40°F (4°C).
Leave to infuse for 20 minutes and blend with the pods to extract as much flavor as possible.
Heat the infusion and add the sugar, xanthan and Proespuma mixture.
Bring to a boil.
Add the fromage blanc and cream.
Mix with an immersion blender.
Store at 40°F (4°C).
Step05
MOIST OQO 73% SPONGE
100g Extra-fine blanched almond flour
15g Corn starch
70g Sugar
7g Smoked vanilla
1g Baking powder
105g Eggs
100g Whipping cream
60g OQO 73%
Combine the almond flour, corn starch, sugar, smoked vanilla, and baking powder.
Add the eggs and cream.
Break up the couverture and add it to the mixture.
Use immediately or set aside.
Add the eggs and cream.
Break up the couverture and add it to the mixture.
Use immediately or set aside.
Step06
OQO 73% CRISP
100g OQO 73%
100g Crispy wheat flake cereal
2g Fleur de sel
45g 50% crunchy butty praliné
2g Smoked vanilla
Melt the couverture and mix it with the crispy wheat flake cereal, fleur de sel and praliné.
Add the scraped smoked vanilla.
Use immediately.
Add the scraped smoked vanilla.
Use immediately.