Zéphyr™ Caramel - Liquorice - Pear - Yoghurt - Pecan nut Panacotta

Zéphyr™ Caramel - Liquorice - Pear - Yoghurt - Pecan nut Panacotta

Zéphyr™ Caramel Blondie Spongecake

IngredientsPreparation
  • 300g
    butter
  • 200g
    Muscavado sugar
  • 140g
    sugar

Cream

Add

  • 240g
    whole egg(s)

Add at intervals

  • 240g
    weak flour
  • 4g
    baking powder

Finally, add previously sieved

Spread into 3 cm-high tins.
Place in the oven immediately at 170-180ºC with a double tray and double Silpat to prevent the base going too brown.
Once cooked, keep in the freezer.

Zéphyr™ Caramel and liquorice panacotta

IngredientsPreparation
  • 200g
    water
  • 20g
    glucose syrup

Boil

  • 10g
    liquorice extract

Add

  • 1pod(s)
    vanilla

Infuse

  • 7g
    gelatin leaves

Filter and put

Pour the mixture, previously melted

  • 310g
    35% cream
  • 100g
    milk

Emulsify and finally add

Cool to 28-30ºC and pour a thin 0.5 cm layer into silicone moulds 12 cm in diameter. 

Osmotised pear

IngredientsPreparation
  • 500g
    water
  • 250g
    sugar
  • 250g
    dextrose

Boil

  • 50g
    lemon juice

Low the temperature and add

  • Q.S.
    Conference-type pears

Peel and cut them into eight

Put the pears into a vacuum bag and add the syrup.
Make a 95% vacuum and keep the bag in the fridge.

Pecan nut crunch

IngredientsPreparation
  • 90g
    water

Heat

  • 100g
    sugar
  • 3g
    pectin

Pour on to

  • 4g
    salt
  • 65g
    dextrose
  • 45g
    honey
  • 75g
    glucose syrup DE 44

Add

  • 180g
    butter

Incorporate the butter at intervals, stirring all the time. Cook the mixture at about 110°C.

Cook the mixture at about 110°C.

  • 270g
    pecan nuts

Stop the cooking and add

Spread on to Silpats and cook at about 160ºC.
Cut to the desired shape when they come out of the oven and, when cold, set aside in an airtight container.

Yoghurt rocks

IngredientsPreparation
  • 175g
    lemon juice
  • 100g
    TPT sugar and water
  • 225g
    water
  • 4g
    soy lecithin

Mix

Keep in the fridge and after 12-24 hours create a foam using an aerator or mixer. Serve immediately. 

Yoghurt ice cream

IngredientsPreparation
  • 70g
    powdered milk 1% fat
  • Q.S.
    water

Mix

  • 100g
    saccharose sugar
  • 10g
    Cremodan (stabiliser)

Heat at about 40°C and add

  • 170g
    atomised glucose
  • 100g
    dextrose
  • 110g
    maltodextrine

Continue heating and incorporating the rest of the sugars until it is at a temperature of about 85ºC, stirring all the time.

Cool immediately and leave the base to mature for at least six hours. 

  • 1000g
    full cream yoghurt

Add, before passing the ice-cream through the ice-cream maker.
Keep in the freezer.

Yoghurt rocks

IngredientsPreparation

Melt

  • 50g
    powdered yoghurt
  • 40g
    tapioca maltodextrin

Then mix

Make different sized balls with the mixture.
Set aside.

Chocolate sauce

IngredientsPreparation
  • 80g
    water
  • 160g
    35% cream
  • 100g
    sugar
  • 60g
    glucose syrup DE 44

Heat

Add, previously sieved and boil

Pour on to, strain and set aside

Finishing

Place a strip of chocolate sauce in the middle of the dish.
On one side place half a disc of Zéphyr™ caramel and liquorice pannacotta.
Then add a strip of brownie sponge cake and 5 slices of osmotised pear.
Complete the dish with a quenelle of yoghurt ice-cream, the lemon air, a triangle of pecan nut crunch and some yoghurt rocks.