Wasabi Zéphyr™ Green Apple

Wasabi Zéphyr™ Green Apple


Green apple sorbet

Used products: Green apple sorbet

  • 250 g
    green apple puree
  • 150 g
    green apple juice
  • 20 g
    yuzu puree
  • 35 g
    powdered glucose
  • 65 g
  • 2 g
    sorbet stabilizer
  • 110 g
  • 15 g
  • 4 g
    Maldon salt

Preparation: Green apple sorbet

Warm water to 40C. Add all the dry solids and cook to 85°C.
llow to cool.
Add the green apple puree, fresh juice, and yuzu.
Mature 6-12 hours.

Whipped Zéhpyr™ ganache

Used products: Whipped Zéhpyr™ ganache

Preparation: Whipped Zéhpyr™ ganache

Warm the cream, trimoline, glucose an vanilla to 70°C.
Slowly emulsify over melted couverture (40°C).
Blend in additional 750g of cream.
Mix well, and reserve 24 hours in chiller.
Before piping on carrot cake whip very gently.

Cheescake base crust

Used products: Cheescake base crust

  • 50 g
    hazelnut flour
  • 200 g
  • 3 g
    Maldon salt
  • 140 g
    brown sugar
  • 83 g
    whole egg(s)
  • 395 g
    T55 flour

Preparation: Cheescake base crust

Combine the Butter+icing sugar and 25% of the flour and hazelnut flour slowly add eggs. Combine smooth, add remaining flour. Bake until golden brown.

Crumble Zéphyr™

Used products: Crumble Zéphyr™

Preparation: Crumble Zéphyr™

Mélanger la croûte sablée dans le Robocup.
Ajouter le beurre fondu.
Verser le tout dans un bol. Ajouter les ingrédients secs. Ajouter enfin la couverture Zéphyr™ fondue.
Mélanger doucement.
Verser dans un moule carré en acier inoxydable de 2 mm de hauteur.

Green apple gelee

Used products: Green apple gelee

  • 500 g
    green apple puree
  • 40 g
  • 8 g
    NH pectin
  • 5 g
    gelatin powder (200 Bloom)
  • 12 g
    lime puree
  • 0,8 g
    gelespessa (sosa)

Preparation: Green apple gelee

Mix dextrose with pectin and gelespessa.
Warm puree to 40°C.
Add pectin mixture.
Bring to a boil.
Add gelatin and lime puree.
Allow to cool before casting on top of Zéphyr™ crust base.