Carrot, pumpkin, mascarpone and blood orange
Used Cacao Barry products
Spring / Summer
Carrot, pumpkin, mascarpone and blood orange
Used Cacao Barry products
Recipe components
Mascarpone Inaya™ creme
| Ingredients | Preparation |
|---|
1g
finely grated orange zest
| 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
| Ingredients | Preparation |
|---|
| 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
| Ingredients | Preparation |
|---|
| 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
| Ingredients | Preparation |
|---|
| 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
| Ingredients | Preparation |
|---|
| Melt the manitol until it’s clear like water.
Mould a semisphere praline mould and leave to set.
|
Dried baby carrots
| Ingredients | Preparation |
|---|
| 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
| Ingredients | Preparation |
|---|
| 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
| Ingredients | Preparation |
|---|
| Make a vinegar.
|
Cremeux carrot - blood orange
| Ingredients | Preparation |
|---|
3g
finely grated orange zest
| 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
| Ingredients | Preparation |
|---|
| 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
| Ingredients | Preparation |
|---|
| 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.
|
