Gwinizh-Du

I get the inspiration from childhood. When I was a kid, in my parents’ farm, I had a garden where we grew vegetables. I spent a lot of time there, watching the vegetables grow. I also experimented on creating hybrid vegetables. In this garden, I quicky notices that Parsley and Vervain are a perfect match!
There was a year when we grew so many zucchini that we had to find new ways to cook them in a tasty way, because this vegetable is kind of insipid on its own. These aromatic herbs helped a lot!
In this recipe, I use them in a sweet version! This bonbon is a summary of all the products I like to eat. I reduced as much as possible the sugar and fat in it, but without an impact on the flavors and the pleasure the a bonbon must provide.

Recipe

Created by
  • Antoine Carréric - Chef

Lemon Jelly

Ingredients Preparation
  • 125g
    lemon juice
  • 50g
    Spring water

Heat up

  • 4g
    NH pectin
  • 20g
    sugar

Add

  • 50g
    unrefined cane sugar
  • 15g
    DE40 glucose

Then

Cook for 2 minutes until boil.
Pour in frame.
Leave to cool down then cut the Jelly.

Parsley and Vervain Ganache

Ingredients Preparation
  • 85g
    35% cream
  • 6g
    parsley leaves
  • 1g
    Vervain from Argentina

Heat up
Brew for 5 min
Filter

  • 85g
    Brew

Heat up

  • 20g
    glucose DE 60

Add to heat brew

Bring to boil
Pour on

Mix the Ganache
When the Ganache cools down to 32°C, pipe in bonbons shells

Sarrazin Nougatine

Ingredients Preparation
  • 20g
    glucose DE 60
  • 20g
    brown sugar

Heat up

  • 8g
    unsalted butter

Add

  • 20g
    sarrasin seeds

Then

Spread on a cooking sheet and bake at 175°C for 15 minutes.
Cut circles 2,5cm Ø with a pastry cutter.
Leave to cool down and store in a dry place.

Get in Touch