Used products: Almond Sponge
125 gegg white
80 gegg yolks
50 gunsweetened almond paste
30 gA.P. flour
Preparation: Almond Sponge
Mix everything together, strain and place in ISI bottle.
Bake in microwave for 20 seconds on high and place pieces in dehydrator.
Freeze. Once frozen, break into pieces and place in the dehydrator overnight.
Used products: White Chocolate Espelettes Pepper foam
Preparation: White Chocolate Espelettes Pepper foam
Boil the cream and Espelette pepper cut in half.
Infuse for 30 minutes, strain over white chocolate.
Mix, place in ISI bottle and add 2 cartridges.
Keep in cooler.
Used products: White Beer Sorbet
240 gpowdered glucose
8 gsorbet stabilizer
750 gwhite beer
Preparation: White Beer Sorbet
Bring the water, sugar, glucose powder and stabiliser to a boil.
Add the beer.
Mix and let it rest overnight.
The next day mix and spin.
Used products: Blackcurrant Liqueur Jelly
30 gblackcurrant liqueur
Preparation: Blackcurrant Liqueur Jelly
Bring the water and sugar to a simmer and add the liqueur.
Add gelatin soaked in water.
Cool down to 30°C.
Blanch the tomatoes. Dice strawberries and tomatoes.
Place in bottom of plate. Pour jelly over.
Let it set for couple hours in cooler.