Corn Potage Bonbons

Used Cacao Barry products

Zéphyr™ 34%

Plated Dessert

Corn Potage Bonbons

Created by

Hideaki Sarudate
Ma Prière Owner and Chef

Level

level 3

Dosage

For 180 white chocolate spheres

Used Cacao Barry products

Zéphyr™ 34%

Corn Potage Ganache (3.5g per ball)

Ingredients	Preparation
400g corn paste 100g 35% cream 100g milk 4g consommé 6g salt 2g black pepper 20g invert sugar	Put in a pan and heat while whisking.
600g Zéphyr™ 34% 100g butter	Add the Zéphyr chocolate, whisk, throw in the butter when it cools to 32℃, and emulsify in a hand blender.

Vegetable and Fruit Juice Gelatin (3g per Ball)

Ingredients	Preparation
200g blended carrot juice 100g apple juice 50g tomato juice 50g orange juice 40g thickening agent	Combine and mix at room temperature with a hand blender.
40g sake 12g ina agar	Add sake (NanbuBijin, special sake made without added alcohol or sugar) and Ina agar F to a pan, boil and combine with the previous mixture in the hand blender to finish preparing the gelatin.

Finishing Touches

Put the corn potage ganache in a pastry bag and squeeze 3.5g into each prepared white chocolate ball.
On top of the ganache, squeeze on 3g of the vegetable and fruit juice gelatin. Let sit in the refrigerator for 24 hours and then put the lid on the chocolate balls with tempered Zephyr.
Draw lines on the surface with the tempered Zéphyr, place 3 grains of corn colored with Cacao Barry (6 parts of Zéphyr chocolate) on top, paint on orange lamé with a brush, and decorate with dry parsley.

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