Infinite luck
- Level:
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Difficult
n Korean culture there is an old standing tradition for children to pick a random slip of paper from stationary shops. The paper could have a number of things written on them, such as; winning a prize from the shop, encouraging qoutes, or poetry. For design, I wanted to present that fun part of our culture with the last part of dinner, inspired by korean noodles.
Black tea sponge
Used products: Black tea sponge
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54 gEgg yolk
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0.5 gsalt
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39 gpowdered sugar
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78 gegg white
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1 galbumin
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75 gsugar
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51 gmelted butter
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25 gVegetable oil
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4 gblack tea
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23 gwater
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60 gcake flour
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21 galmond flour
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0.5 gorange zest
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3 gorange aroma
Preparation: Black tea sponge
Step 1. whip egg yolk with sugar and salt.
Step 2. In another bowl, whip egg white with sugar b to make a meringue.
Step 3. Add melted butter, oil In the yolk mixture and add dry ingredients as well.
Step 4. Add meringue to the yolk mixture.
Step 5. SPREAD ON HALF BAKING SHEET TRAY WITH LARGE SPATULA.
Step 6. Bake in a preheated oven for 8~10 mins. (180℃)
almond crumble
Used products: almond crumble
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22 gbutter
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0.5 gSea salt
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22 gsugar
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22 galmond flour
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25 gcake flour
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3 gegg white
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0.15 gbaking powder
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.15 gorange zest
Preparation: almond crumble
Step 1. Mix butter, salt, and sugar together in a food processor.
Step 2. Add dry ingredients and mix.
Step 3. Pour egg white into the processor and mix.
Step 4. Put them on silicon paper in small pieces and bake for 20~22 mins in 160℃.
Step 5. Break it into small pieces with a whipper and add it to chocolate.
Step 6. Mix it well and add orange zest.
Step 7. Cool it down.
Blood orange coulis
Used products: Blood orange coulis
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300 gblood orange puree
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0.3 gorange zest
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53 ginverted sugar
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50 gsugar
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6 ggelatin
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12 gNH Pectin (Sosa)
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0.6 gCitric acid
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36 gfresh lemon juice
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12 glemon liqueur (citronelli)
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0.6 glocust bean gum
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0.3 glemon aroma
Preparation: Blood orange coulis
Step 1. Blend puree with sugar and nh pectin together and heat.
Step 2. Add orange zest and invert sugar.
Step 3. Add lemon juice, aroma, citronelli, citric acid, bean gum and gelatin.
Step 4. Cool it down and put it into a piping bag.
Blood orange honey mousse
Used products: Blood orange honey mousse
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22 gwater
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44 gsugar
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121 ghoney
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55 gegg white
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33 ggelatin
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121 gblood orange puree
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143 gHeavy cream
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25 gfresh lemon juice
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0.5 gpolyphenol powder
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gSichuan pepper
Preparation: Blood orange honey mousse
Step 1. Make a hot syrup with water, sugar, and honey in a pan.
Step 2. Whip egg white and pour the hot syrup to make an Italian meringue.
Step 3. Heat puree and gelatin together in a pan.
Step 4. Cool it down.
Step 5. Mix 120 g of meringue and cooled puree together.
Step 6. Whip fresh heavy cream and mix with puree mixture.
Step 7. put it into the mold with a piping bag and a spoon.
Step 8. Chill it well.
IAN Chocolate noodle
Used products: IAN Chocolate noodle
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150 gwater
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100 gHeavy cream
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75 gIAN 71% (OrNoir)
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0.8 ggellan gum
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105 gsugar
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15 gAgar-agar
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60 gblood orange puree
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15 gfresh lemon juice
Preparation: IAN Chocolate noodle
Step 1. Blend puree, water, fresh heavy cream, agar agar and gellan gum WITH DYNAMIX.
Step 2. Put them into a pan and heat,
Step 3. Pour it over chocolate and blend.
Step 4. Use bamix to make the noodle shape.
glaze
Used products: glaze
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100 gblood orange puree
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50 gwater
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90 gglucose syrup
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31 gsugar
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5 gNH Pectin (Sosa)
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1 gCitric acid
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275 gsugar
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60 gGelatin mix
Preparation: glaze
Step 1. Heat puree, water and glucose syrup and add sugar a, pectin, and sodium citrate before it reaches 45℃.
Step 2. If it starts boiling up, put sugar b.
Step 3. When sugar b is all melted, add gelatin mix and blend.
Step 4. Keep it in the fridge before using it.
Assembly and finishing
Assembly step 1. GRAPEFRUIT HONEY MOUSSE
Assembly step 2. BLACK TEA SPONGE
Assembly step 3. ALMOND CRUMBLE
Assembly step 4. BLOOD ORANGE COULIS
Assembly step 5. IAN CHOCOLATE NOODLE
Assembly step 6. GRAPEFRUIT HONEY MOUSSE
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