Wasabi Zéphyr™ Green Apple

Green apple sorbet

ingredients preparation
  • 250g
    green apple puree
  • 150g
    green apple juice
  • 20g
    yuzu puree
  • 35g
    powdered glucose
  • 65g
  • 2g
    sorbet stabilizer
  • 110g
  • 15g
  • 4g
    Maldon salt

Warm water to 40C. Add all the dry solids and cook to 85°C.
llow to cool.
Add the green apple puree, fresh juice, and yuzu.
Mature 6-12 hours.

Whipped Zéhpyr™ ganache

ingredients preparation
  • 500g
  • 50g
  • 50g
    glucose syrup
  • 340g
  • 750g
  • 1
    vanilla bean

Warm the cream, trimoline, glucose an vanilla to 70°C.
Slowly emulsify over melted couverture (40°C).
Blend in additional 750g of cream.
Mix well, and reserve 24 hours in chiller.
Before piping on carrot cake whip very gently.

Cheescake base crust

ingredients preparation
  • 50g
    hazelnut flour
  • 200g
  • 3g
    Maldon salt
  • 140g
    brown sugar
  • 83g
    whole egg(s)
  • 395g
    T55 flour

Combine the Butter+icing sugar and 25% of the flour and hazelnut flour slowly add eggs. Combine smooth, add remaining flour. Bake until golden brown.

Zéphyr™ finished crumble

ingredients preparation
  • 130g
  • 50g
  • 400g
    sable crust
  • 30g
    brown sugar
  • 40g
  • 1g
    vanilla powder

Blend sable in Robocue. Add melted butter. Transfer to a bowl. Add dry ingredients. Last the melted Zephyr. Gently combine. Mold 2mm height in square stainless steel mold.

Green apple gelee

ingredients preparation
  • 500g
    green apple puree
  • 40g
  • 8g
    NH pectin
  • 5g
    gelatin powder (200 Bloom)
  • 12g
    lime puree
  • 0,8g
    gelespessa (sosa)

Mix dextrose with pectin and gelespessa.
Warm puree to 40°C.
Add pectin mixture.
Bring to a boil.
Add gelatin and lime puree.
Allow to cool before casting on top of Zéphyr™ crust base.

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