MANDARIN, YOGHURT, BASIL

WHITE CHOCOLATE AND BASIL CREAM

Ingredients Preparation
  • 260g
    cream
  • 350g
    milk
  • 50g
    basil
  • 80g
    dextrose
  • 80g
    dairy butter
  • 7leaf/leaves
    gelatin
  • 760g
    Opal

Scald the basil leaves and infuse in the milk and cream for 2 minutes.
 

Mix and add dextrose and gelatin, pour over the chocolate using a sieve.
Emulsify and gradually add the butter.
Make a vacuum and set aside in the refrigerator.

MANDARIN AGAR

Ingredients Preparation
  • 500g
    mandarin juice
  • 3g
    agar
  • 1g
    gelatin leaves

Heat some of the juice with the agar and bring to the boil. Add the gelatin leaves and the rest of the juice.
Leave to gel and cut in 1cm x 1cm cubes.

MANDARIN SORBET

Ingredients Preparation
  • 795g
    water
  • 80g
    sugar
  • 120g
    powdered glucose DE 30
  • 120g
    dextrose
  • 50g
    maltodextrine
  • 6g
    sorbet stabilizer
  • 330g
    mandarin juice

Heat the water to 40ºC, add the sugars and bring to the boil.
When cold, add the mandarin juice, mix and macerate in the refrigerator for 4 to 6 hours.

YOGHURT CLOUD

Ingredients Preparation
  • 110g
    isomalt
  • 50g
    trimoline
  • 50g
    water
  • 55g
    powdered yoghurt
  • 4leaf/leaves
    gelatin
  • 35g
    trimoline

Heat the Isomalt, water and Trimoline (1) to 110 ºC. Pour over the Trimoline (2) (kitchen aid bowl) and add the gelatine leaves.
Whip at maximum speed.
When almost whipped add the Yopol.
Once the mixture starts to cling to the whisk, transfer quickly to a piping bag.
Pipe (using a plain nº8 nozzle) over cornflour and caster sugar (tpt).
Leave to dry for about 10 minutes and keep in a dry place.

YOGHURT POPCORN (NITRO)

Ingredients Preparation
  • 460g
    yoghurt
  • 120g
    Syrup
  • 120g
    cream
  • 30g
    powdered yoghurt

Mix everything in a bowl and load the syphon with two charges.
Without using a nozzle attachment, fire shots of yoghurt foam over a container with liquid nitrogen.
Set aside at -25ºC.
Just before serving, refresh with nitrogen to keep it crispy.

MANDARIN SHOTS

Ingredients Preparation
  • 250g
    mandarin juice
  • 2g
    gelespessa (sosa)

Mix and fill a dropper bottle.
Squeeze drops over a container with liquid nitrogen. Set aside at -25ºC.
Just before serving, refresh with nitrogen.

OTHERS

2-3 mandarin segments.
Basil cress shoots.

 Prepare a plate.
Arrange the basil cream, making a spiral with a 6 cm piping bag nozzle in the centre of the plate.
Add 3 cubes of agar and 2 mandarin segments alternately over the spiral.


Add the yoghurt clouds together with the agar and the segments, then place the mandarin shots in the centre of the cream.
Arrange the mandarin sorbet on the shots.
Lastly, finish off the dessert with the sprouts and the yoghurt nitro popcorn.

Get in Touch

Your Nearest Sales Representatives

Maureen Shanahan
  • Artisans & Chefs
1-312-496-7346

Your Nearest Office

Barry Callebaut USA LLC
903 Industrial Highway
Eddystone, 19022
United States

+1 610 872 4528