Carrot, pumpkin, mascarpone and blood orange

Carrot, pumpkin, mascarpone and blood orange

Level:
Difficult

Mascarpone Inaya™ creme

Used products: Mascarpone Inaya™ creme

Preparation: Mascarpone Inaya™ creme

Mix the melted chocolate, mascapone gingersirope, peel, cinnamon and icing sugar gently.
Spatle the merengue gentle in the base.
Pipe the base in the small cake moulds.

Sweet and sour pumpkin rolls

Used products: Sweet and sour pumpkin rolls

  • 300 g
    sugar
  • 450 g
    water
  • 150 g
    tarragon vinaigre
  • 20 g
    grated ginger
  • 1 piece(s)
    red pepper
  • 1/4 piece(s)
    sliced butternut pumpkin

Preparation: Sweet and sour pumpkin rolls

Cook the marinade.
Cut the slices in squares and add to the boiling marinade. Leave at least 24 hours.
When needed, take out of the marinade and roll in tubes.

Crispy make with chickenstock and curry spices

Used products: Crispy make with chickenstock and curry spices

  • 180 g
    chicken stock
  • 20 g
    lemon juice
  • 5 g
    curry powder
  • 1 g
    salt
  • 65 g
    sugar
  • 55 g
    isomalt
  • 8 g
    glucose syrup
  • 3 g
    gelespessa (sosa)

Preparation: Crispy make with chickenstock and curry spices

Put the ingredients into the themoblender and put it on 70°C for 6 minutes on speed 3.
After three minutes, blend it on speed 10. Leave to cool for at least 4 hours.
Put a very thin layer on a silicon baking tray and leave it to dry on 90°C for 3 hours. Store dry.

Carrot, ginger and blood orange gelly

Used products: Carrot, ginger and blood orange gelly

  • 75 g
    blended carrot juice
  • 25 g
    blood orange juice
  • 1 g
    grated ginger
  • 10 g
    gelespessa (sosa)

Preparation: Carrot, ginger and blood orange gelly

Dissolve the gelespessa in the juices together with the ginger.
Stirr and bring it gently to 85°C. Put in a container and cool.
When it’s set, cut it into cubes.

Semisphere of manitol

Used products: Semisphere of manitol

  • 50 g
    manitol

Preparation: Semisphere of manitol

Melt the manitol until it’s clear like water.
Mould a semisphere praline mould and leave to set.

Dried baby carrots

Used products: Dried baby carrots

  • 2 piece(s)
    baby carrot
  • 100 g
    sugar syrup 30 baume

Preparation: Dried baby carrots

Brush the carrot for cleaning.
Slice as thin as possible on the foodslicer.
Blanch the very shot in the sugar sirope.
Leave to dry between to silcone trays at 60°C until crispy.

Marinaded Kus Kus

Used products: Marinaded Kus Kus

  • 50 g
    kus kus (cuscus)

Preparation: Marinaded Kus Kus

Boil water at the cuscus, cook until it’s al dente. Cool with cold water. Put through a siff.
Mix with a bit of the vinaigre-lemon-ginger-olive oil.

Vinaigre of lemon, ginger and olive oil

Used products: Vinaigre of lemon, ginger and olive oil

  • 100 g
    fresh lemon juice
  • 10 g
    sushi vinaigre
  • 1 g
    spice mix
  • 2 g
    grated ginger
  • 85 g
    icing sugar
  • 1 g
    salt
  • 60 g
    olive oil
  • 2 drop(s)
    tabasco

Preparation: Vinaigre of lemon, ginger and olive oil

Make a vinegar.

Cremeux carrot - blood orange

Used products: Cremeux carrot - blood orange

  • 125 g
    blended carrot juice
  • 25 g
    blood orange juice
  • 3 g
    finely grated orange zest
  • 75 g
    egg yolks
  • 55 g
    whole egg(s)
  • 52 g
    sugar
  • 1,2 g
    gelatin

Preparation: Cremeux carrot - blood orange

Make an anglaise with juice, yolks, eggs, sugar and gelatin.
Leave to cool to about 35°C, add the chocolate and blend it in well.
Cool down and put in a piping bag.

Dacquoise pistachio

Used products: Dacquoise pistachio

  • 85 g
    pistachios
  • 250 g
    egg white
  • 250 g
    broyage
  • 75 g
    icing sugar
  • 90 g
    sugar
  • 1 g
    salt
  • 10 g
    pistachio paste

Preparation: Dacquoise pistachio

Beat the egg whites, salt and sugar till it peaks.
Add broyage then pistachio, then icing sugar, then pistachio paste.
Use a sheetpan, make a layer of 0,3 cm high and bake it on 200°C about 7 minutes.
Cut out round diameter 1 cm with using a cookie dough cutter.
Press the dacquoise into the mascapone cake en freeze it. Demould the cake and put it on a tray.
Spray the cakes white with chocolate spray. Spray it with pearlspray.

Salty spicy Inaya™ snowflake

Used products: Salty spicy Inaya™ snowflake

Preparation: Salty spicy Inaya™ snowflake

Mould the chocolate in a snowflake mould and sparkel some peper & salt onto it.
Leave to set and demould the flake.
Put the flake on top of a wooden pick and spray it with the same spray chocolate we sprayed the small cake with.
Leave to set and place on top of the cake.