Espelette Spiced Strawberries and Tomatoes
- Level:
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Medium
Fresh flower and micro greens as needed for plating.
Almond Sponge
Used products: Almond Sponge
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4.4 ozegg white
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2.8 ozegg yolks
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2.8 ozsugar
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1.8 ozunsweetened almond paste
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1.1 ozA.P. flour
Preparation: Almond Sponge
Mix everything together, strain and place in ISI bottle.
Bake in microwave for 20 seconds on high and place pieces in dehydrator.
Freeze. Once frozen, break into pieces and place in the dehydrator overnight.
White Chocolate Espelettes Pepper foam
Used products: White Chocolate Espelettes Pepper foam
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10.6 ozcream
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0.1 ozEspelette
Preparation: White Chocolate Espelettes Pepper foam
Boil the cream and Espelette pepper cut in half.
Infuse for 30 minutes, strain over white chocolate.
Mix, place in ISI bottle and add 2 cartridges.
Keep in cooler.
White Beer Sorbet
Used products: White Beer Sorbet
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13.4 ozwater
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8.5 ozsugar
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8.5 ozpowdered glucose
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0.3 ozsorbet stabilizer
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1.7 lbwhite beer
Preparation: White Beer Sorbet
Bring the water, sugar, glucose powder and stabiliser to a boil.
Add the beer.
Mix and let it rest overnight.
The next day mix and spin.
Gelée de liqueur de Cassis
Used products: Gelée de liqueur de Cassis
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8.8 ozwater
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1.8 ozsugar
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1.1 ozblackcurrant liqueur
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0.1 ozgelatin
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0.7 ozwater
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Q.S.diced tomatoes
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Q.S.diced strawberries
Preparation: Gelée de liqueur de Cassis
Amener à frémissement l’eau et le sucre et ajouter la liqueur.
Ajouter la gélatine préalablement trempée.
Laisser refroidir à 30°C.
Blanchir les tomates. Couper les tomates et les fraises en dés.
Placer les dés dans le fond de l’assiette et verser la gelée.
Laisser prendre au frigo pour quelques heures.
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