You are using an outdated browser. Please upgrade your browser to improve your experience and security.
Makes 24 desserts
Recipe Step by Step
Step01
AMATIKA BLANCHE 35% MIX FOR SIPHONS
660g Almond drink
45g Sugar
4g Pectin X58
290g AMATIKA BLANCHE 35%
Total weight : 999g
Warm the almond drink and whisk in the sugar combined with the pectin. Bring to a boil while stirring. Gradually pour some of the hot milk onto the previously melted couverture chocolate and mix it in using the spatula, so that an elastic texture starts to form in the center. Continue to gradually add the milk, taking care to maintain the emulsion until mixing is complete.
Leave the mixture to set in the refrigerator.
Leave the mixture to set in the refrigerator.
Step02
AMATIKA BLANCHE 35% PLANT-BASED SORBET
385g AMATIKA BLANCHE 35%
1268g Oat drink
71g Cold inulin
11g Gelcrem chaud
86g Sugar
85g Glucose powder DE33
43g Invert sugar
43g Dextrose
9g Combined stabilizer
Total weight: 2000g
Mix the oat drink, inulin and Gelcrem. Heat.
At 85°F (30°C), add the sugars (sugar, glucose powder and dextrose).
Once it is at 115°F (45°C), incorporate the stabilizer and emulsifier mixture with a portion of the sugar you used initially (approx. 10%).
At 140°F (60°C), gradually pour it onto the couverture chocolate and blend as soon as possible until the emulsion is flawless.
Pasteurize at 185°F (85°C) for 2 minutes then quickly cool the mixture to 40°F (4°C).
Leave to sit for at least 4 hours at 40°F (4°C).
Mix using an immersion blender and churn while between 15/20°F (-6°C to -10°C).
Freeze at -20°F (-30°C).
Store in the freezer at 0°F (-18°C).
At 85°F (30°C), add the sugars (sugar, glucose powder and dextrose).
Once it is at 115°F (45°C), incorporate the stabilizer and emulsifier mixture with a portion of the sugar you used initially (approx. 10%).
At 140°F (60°C), gradually pour it onto the couverture chocolate and blend as soon as possible until the emulsion is flawless.
Pasteurize at 185°F (85°C) for 2 minutes then quickly cool the mixture to 40°F (4°C).
Leave to sit for at least 4 hours at 40°F (4°C).
Mix using an immersion blender and churn while between 15/20°F (-6°C to -10°C).
Freeze at -20°F (-30°C).
Store in the freezer at 0°F (-18°C).
Step03
IOTA APRICOT CONFIT
45g Sugar
2,5g Pro-Pannacotta Iota
450g 100% Flavor Cot and Lido apricot purée
Total weight: 497,5g
Mix the sugar and iota, then sprinkle them onto the apricot purée at 40°F (4°C).
Mix with an immersion blender until homogenous, then heat to 185°F (85°C), stirring all the while.
Set aside.
Tip: You can use red berries or tropical fruit instead of apricot.
Mix with an immersion blender until homogenous, then heat to 185°F (85°C), stirring all the while.
Set aside.
Tip: You can use red berries or tropical fruit instead of apricot.
Step04
PINE NUT GRANOLA
25g Chopped blanched almonds
40g Tuscan pine nuts
70g 5-grain cereal
45g Maple syrup
15g Soft dried apricots
1g Fleur de sel
1g Tadoka vanilla
Total weight : 197g
Mix together the almonds, pine nuts, cereals and maple syrup.
Roast in the oven at 300°F (150°C) until golden brown.
Add the apricots, fleur de sel and Tadoka.
Set aside.
Roast in the oven at 300°F (150°C) until golden brown.
Add the apricots, fleur de sel and Tadoka.
Set aside.
Step05
EGG WHITE SUBSTITUTE
5g Potato protein isolate 95%
10g Gelcrem Cold
150g Water for the gelatin
Total weight: 165g
Mix the potato protein isolate powder with the cold Gelcrem.
Add the water and mix until well combined, which may take a while.
Leave it to rehydrate overnight. Whip until firm.
Add the water and mix until well combined, which may take a while.
Leave it to rehydrate overnight. Whip until firm.
Step06
PINE NUT SPONGE
45g Extra fine blanched almond flour
165g Egg white substitute
75g Invert sugar
175g Pastry flour
75g Confectioner’s sugar
5g Baking powder
3g Salt
85g Olive oil
35g Soy yogurt
35g Tuscan pine nuts
Total weight: 698g
Mix all the ingredients together except the pine nuts, but take care not to beat them.
Spread the mixture into a tray and sprinkle with pine nuts.
Spread the mixture into a tray and sprinkle with pine nuts.
Step07
VANILLA-FLAVORED ROASTED APRICOTS
650g Fresh apricot
to taste Olive oil
to taste Tadoka vanilla
Total weight: 650g
Cut the apricots in half. Fry them in a frying pan coated with olive oil.
Once they are cooked, grate some Tadoka onto the apricots. Set aside.
Tip: Roast the apricots just before serving to give your dessert contrasting hot and cold sensations
Once they are cooked, grate some Tadoka onto the apricots. Set aside.
Tip: Roast the apricots just before serving to give your dessert contrasting hot and cold sensations
Assembly and finishing
to taste AMATIKA BLANCHE 35% - Whole raw almonds - Tadoka vanilla - Melissa cress
Make the mix for siphons, sorbet, confit and granola. Make the egg white substitute, followed by the sponge. Spread the sponge over half a 40×60cm silicone mat. Sprinkle with pine nuts and cook at 355°F (180°C) for 12 minutes. Freeze. Cut into rounds using a 5.5cm cutter. Set aside.
Plating:
Put the mixture in a siphon and infuse it with gas twice. Make the roasted apricots when you are ready to serve. Place 20g of apricot confit in a bowl. Add 25g of roasted apricots. Place a piece of sponge over the roasted apricots and add 8g of crunch around its edges. Place a scoop of ice cream on the sponge and cover with 40g of Amatika siphon mix. Use a microplane to grate on a fève of Amatika Blanche, some raw almond and Tadoka. Using a piping bag to arrange some dabs of apricot confit, as well as some Melissa cress shoots
Meet the Chef
