Zephyr Turmeric and Black Pepper

Zephyr Turmeric and Black Pepper

Makes 20 portions

Extra Brute Cocoa Tart Dough

Used products: Extra Brute Cocoa Tart Dough

Preparation: Extra Brute Cocoa Tart Dough

Mix together in robot coupe.
Roll to 2mm bake at 160°C on Silpain for 12 min.
Remove from oven.
Bake in exoglass tart ring of size 9cm.

Pistachio Cardamom Rose Sponge

Used products: Pistachio Cardamom Rose Sponge

  • 60 g
    egg whites
  • 45 g
  • 26 g
  • 50 g
    egg yolks
  • 15 g
  • 5 g
    sieved flour T55
  • 41 g
    ground almonds
  • 2 g
    black cardamom in powder
  • 15 g
    cold melted butter
  • 20 g
    pistachio paste

Preparation: Pistachio Cardamom Rose Sponge

Whip egg whites with sugar in another mixer whip egg with egg yolks and sugar.
Mix the obth and add flour sieved with ground almond and with black cardamom in powder.
Add butter melted cold mixed with pistachio paste.
Spread 1cm thickness of sponge in silpat.
Bake at 170°C for 10-12 min.

Turmeric & Black Pepper Ganache

Used products: Turmeric & Black Pepper Ganache

Preparation: Turmeric & Black Pepper Ganache

Melt the chocolate to 30°C.
Bring to boil the liquid components with butter, dextrose and invert sugar.
Pour into Zephyr™ white chooclate.

Mango and Passion Fruit Jelly

Used products: Mango and Passion Fruit Jelly

  • 39 g
    mango frozen puree
  • 6 g
    passion fruit frozen puree
  • 42 g
  • 2 g
    NH pectin
  • 34 g
  • 1/2 piece(s)
    Vanilla pod

Preparation: Mango and Passion Fruit Jelly

Bring to boil the glucose with the purees.
Add the pectin and sugar mix in a stream into the puree while it is cold.
Cook to 55-60 Brix. 
Pour into a plastic box container and allow to cool overnight.
Cut small cubes of 0,5 cm.
Use for decoration with a golden leaf.

Tuile Sesame

Used products: Tuile Sesame

  • 25 g
  • 60 g
  • 20 g
  • 5 g
    rose syrup
  • 75 g
  • 1 g
    NH pectin
  • 50 g
    white sesame
  • 25 g
    black sesame

Preparation: Tuile Sesame

Cook to 104°C and add the sesame.
Spread 10g into Silipat round mold 7cm diameter. 


Cut discs of the sponge (6cm diameter) to place on the baked tart as insert.
Pipe turmeric and black pepper ganache (28g).
Leave to set in the refrigerator for 1 hour.
Pipe a small ball of the ganache and place the Sesame tuile (9,5g) on top.
In the middle place a cube of mango passion jelly (0,5cm)