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.
Used products: Sweet and sour pumpkin rolls
5.3 oztarragon vinaigre
0.7 ozgrated 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.
Used products: Crispy make with chickenstock and curry spices
6.3 ozchicken stock
0.7 ozlemon juice
0.2 ozcurry powder
0.3 ozglucose syrup
0.1 ozgelespessa (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.
Used products: Carrot, ginger and blood orange gelly
2.6 ozblended carrot juice
0.9 ozblood orange juice
15.4 grgrated ginger
0.4 ozgelespessa (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.
Used products: Semisphere of manitol
Preparation: Semisphere of manitol
Melt the manitol until it’s clear like water.
Mould a semisphere praline mould and leave to set.
Used products: Dried baby carrots
2 piece(s)baby carrot
3.5 ozsugar 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.
Used products: Marinaded Kus Kus
1.8 ozkus 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.
Used products: Vinaigre of lemon, ginger and olive oil
3.5 ozfresh lemon juice
0.4 ozsushi vinaigre
15.4 grspice mix
0.1 ozgrated ginger
3.0 ozicing sugar
2.1 ozolive oil
Preparation: Vinaigre of lemon, ginger and olive oil
Make a vinegar.
Used products: Cremeux carrot - blood orange
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.
Used products: Dacquoise pistachio
8.8 ozegg white
2.6 ozicing sugar
0.4 ozpistachio 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.
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.