Caramelized white chocolate,cassis poached blackcurrants,honey roasted pears

 

For the pear:
n. 2 pears
g. 25 honey
g. 38 water
g. 10 lemon juice
g. 1 ascorbic acid


Method:
Peel and cut into quarters,
put everything in vacuum bag and cook 100C° steamed
for about 20/30 min.


For the mousse:
g. 200 caramelized white chocolate
g. 50 hot cream
g. 20 honey
g. 250 whipped cream


Method:
melt the chocolate add cream and honey
cool down until 35C° and add wipped cream
place into a molds and store in fridge.



For yogurt ice cream:
g. 600 yogurt
g. 150 milk
g. 100 caster sugar
g. 100 dextrose
g. 50 honey
g. 2 neutrose
g. 1 vanilla extract



Method:
put in a pot milk,sugar,dextrose,honey,
wen boil add neutrose and vanilla extract
chill  down add yogurt .
leave overnight in the fridge
churn.

          

For the blackcurrant:
g. 100 creme de cassis
g. 150 blackcurrant
g. 40 honey
g. 5 lemon juice


Method:
cook steamed in vacuum bag 100C° for 10 min.

Milk chocolate and blackcurrants macaroons.

 

For the macaroons:
g. 120 egg white
g. 60 caster sugar
g. 450 icing sugar
g. 400 ground almond
red food color


Method:
whip the egg white with sugar
add almond and icing sugar
put on a tray
wait 20 min. before to bake.
cook 135 C° for 15 min.

For the blackcurrant compote:
g. 250 blackcurrant
g. 120 caster sugar
g. 25 lemon juice
g. 40 trimoline

Method:
put everything together
and cook until bring to boil.


For the milk chocolate ganache:
g. 260 milk chocolate
g. 120 wipping cream
g. 50 butter
g. 50 glucose

Method:
proceed as a normal ganache.
store in refrigerator.
whip before fill the macaroon.

Sea Buckthorn macaroon,warm pistachios financier,quince and cocoa sorbet

For the macaroons:

g. 60 caster sugar

g. 120 egg white

g. 450 icing sugar

g. 240 ground almond

Method:

Whip sugar and whites like meringue

mix well with dry ingredient 

form in baking tray 

cook 135C° for 15 min.

For the sea buckthorn ganache:

g. 100 white chocolate

g. 100 hot cream

g. 100 sea buckthorn juice

g. 250 cream

Method:

make a ganache with the first 2 ingredient

add sea buckthorne juice warm and for the last  cream 

chill and whip when needed .

For the quince paste:

g. 300 quince

g. 120 demerara sugar

g. 185 water

g. 12 lemon juice

Method:

peel the quince, cut into quarters, put everything 

in a pan and cook until the water evaporates. 

blend and chill.

For the pistachios financier:

g. 250 brown butter

g. 250 plain flour

g. 150 ground pistachios

g. 250 icing sugar

g. 100 egg white

Method:

mix all the dry ingredient 

add the butter and the last egg white

cook 170C° for about 10/12 min.

For the cocoa sorbet:

g. 300 water

g. 150 caster sugar

g. 80 extra brute cocoa powder

g. 1 neutrose

pinch of salt and vanilla seed

Method:

make a syrup with water and sugar

when it start to boil add cocoa and 

neutrose cook for 1 min.

add salt and vanilla

chill and churn

For the sea buckthorn fluid gel:

g. 200 sea buckthorn juice

g. 200 caster sugar

g. 3 agar agar

Method:

put in a pot everything and cook 

until boil. chill and blend.

For the pistachio paste:

g. 250 pistachios

g. 50 icing sugar

g. 60 sunflower oil

Method:

cook everything in a thermomix

60C° for 12 min.