You are using an outdated browser. Please upgrade your browser to improve your experience and security.
Makes for 8 to 12 servings
Recipe Step by Step
Step01
OQO 73% SORBET
590g Water
70g Sucrose
70g Glucose powder 33 DE
26g Inulin
40g Invert sugar
2g Guar gum
2g Carob gum
200g OQO 73 %
1000g Total weight
Heat the water to 40ºC and add the sugar, inulin and gums.
Heat to 80ºC. Remove from the heat and allow to cool down before emulsifying with the OQO 73% couverture.
Let stand for 12 hours in the refrigerator before churning the sorbet.
Heat to 80ºC. Remove from the heat and allow to cool down before emulsifying with the OQO 73% couverture.
Let stand for 12 hours in the refrigerator before churning the sorbet.
Step02
OQO 73% SOFT SPONGE CAKE
400g Water
26g Potatowhip
3g Sojawhip
1g Xanthan gum
150g Confectioners’ sugar
50g Tréhalose
2g Salt
8g Baking powder
250g OQO 73%
890g Total weight
In the mixer bowl, whisk the water and vegetable proteins, potatowhip, sojawhip and xanthan gum.
When the meringue has more body, add the sugars, salt and baking powder.
Melt the frosting at 45ºC and fold into the meringue.
Distribute the preparation in a quarter-size Gastronorm pan and bake at 190ºC for 8 minutes.
When the meringue has more body, add the sugars, salt and baking powder.
Melt the frosting at 45ºC and fold into the meringue.
Distribute the preparation in a quarter-size Gastronorm pan and bake at 190ºC for 8 minutes.
Step03
OQO SOIL
100g OQO 73 %
40g Tapioca Maltodextrin
140g Total weight
Melt the chocolate in a bowl and add the maltodextrin on top.
Work it with the spatula until a soil is obtained and then set aside.
Work it with the spatula until a soil is obtained and then set aside.
Step04
OQO COCOA NIBS MOUSSE
200g Water
30g Cocoa nibs
100g Plant mix
330g Total weight
Cold infuse the cocoa nibs and water for 24 hours. Strain and mix with 100 grams of plant mix.
Step05
CARROT, ORANGE AND PERSIMMON CREAM
180g Carrot purée
380g Orange purée
2g Salt
1 pièce Orange zest
2g Vanilla powder
40g Agave syrup
36g Gelcrem hot
80g Persimmon pulp
50g Cocoa butter
25g Sunflower oil
795g Total weight
Remove from the heat and emulsify with the persimmon pulp, cocoa butter and oil.
Store in the refrigerator.
Store in the refrigerator.
Assembly and finishing
ASSEMBLY AND FINISHING TOUCHES :
As needed OQO 73%
Fresh figs
Carrot
Persimmon
Melt OQO 73% couverture and brush some onto the dish. Position a 3.5 x 10 cm brick of sponge and pour the orange, carrot and persimmon cream over it. On top of the cream, place some wedges of fresh figs, some carrot flowers and dried persimmon peel. Make a small quenelle of sorbet and on one side add a generous spoonful of OQO 73% soil to serve as the base for the cocoa nib plant-based whipped cream.