Shoal

Shoal

Level:
Difficult

Passion Fruit Agar

Used products: Passion Fruit Agar

  • 150 g
    Fruit'Purée Passion fruit Capfruit
  • 0.75 g
    vanilla bean
  • 120 g
    sugar
  • 1 g
    PG-10 agar
  • 3 g
    agar

Preparation: Passion Fruit Agar

Boil together Fruit'Purée Passion fruit Capfruit and vanilla beans.
Add PG-10 agar and agar agar, and bring to a boil again.
Pass through sieve and pour into mould.
Leave to cool and cut into small pieces.

Passion Fruit Bubbles

Used products: Passion Fruit Bubbles

  • 300 g
    Fruit'Purée Passion fruit Capfruit
  • 9 g
    yuzu flowers
  • 192 g
    sugar
  • 16 g
    egg white powder

Preparation: Passion Fruit Bubbles

Boil together Fruit'Purée Passion fruit Capfruit and yuzu flowers.
Leave to infuse for 5 minutes and pass through sieve. Leave to cool in refrigerator.
Add sugar and egg white powder, and create bubbles with hand blender.

Fresh Grapefruit

Used products: Fresh Grapefruit

  • 200 g
    grapefruit

Preparation: Fresh Grapefruit

Add to sour cream and white chocolate Chantilly.

Chocolate and Spice Sablé

Used products: Chocolate and Spice Sablé

Preparation: Chocolate and Spice Sablé

Mix together unsalted butter, sugar, sea salt and lemon zest.
Add hazelnut powder and almond powder.
Mix in spices, cocoa butter, flour and cocoa powder.
Make into a dough with unrefined pieces and bake at 160°C for 15 minutes.

Chocolate and Black Tea Smoothie

Used products: Chocolate and Black Tea Smoothie

Preparation: Chocolate and Black Tea Smoothie

Boil together water and black tea leaves and leave to infuse for 5 minutes. Rescale to 180 g and pour over chocolates. Emulsify with hand blender.
Mix in sugar, invert sugar, stabiliser, skimmed milk powder and dextrose.
Freeze with nitrogen.

Sour Cream and White Chocolate Chantilly

Used products: Sour Cream and White Chocolate Chantilly

Preparation: Sour Cream and White Chocolate Chantilly

Bring cream to a boil, then add gelatine sheets.
Add chocolate and mix with hand blender.
Add sour cream and kirsch, and mix until smooth.
Store in refrigerator and whip when cool.