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Topic: #Renewable
Flavors: Finnish gooseberry, Finnish rye, star aniseed and pickled strawberry
My inspiration comes from two very Finnish and extremely undervalued ingredients; Rye and gooseberries, both are very common, and both are totally overlooked in pastry. Those combined with fresh Finnish water, are the initial inspiration for my fresh pastry.
Recipe
Rye base
| Ingredients | Preparation |
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- Mix all ingredients together and laminate to 2 mm for the base. |
Gooseberry compote
| Ingredients | Preparation |
|---|---|
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- Boil the puree (470g gooseberries) ,vanilla, sugar and pectin to 102 c. - Cool down and add the fresh, cut gooseberries. - Dose and freeze.
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Infused gooseberries
| Ingredients | Preparation |
|---|---|
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- Bring the water, sugar and vanilla to the boil. - Cut the gooseberries in half and place in the syrup - Vacuum the berries 3 times at 2 bars to infuse and set aside for use.
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Light northern magic chocolate cremeux
| Ingredients | Preparation |
|---|---|
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- Make the crème anglaise as per usual. - Mix with the chocolate. - Set aside in the fridge for use.
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Nama soy caramel glaze
| Ingredients | Preparation |
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- Caramelize the 150g sugar. - Deglaze with the hot cream. - Add the rest of the sugar with the pectin and boil to 108C. - Add the rehydrated gelatin, cool down and add the raw soy at 50C.
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Smoked cask rye tuile
| Ingredients | Preparation |
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- Mix all ingredients together as a paste. - Spread into the silicone sheets and bake at 200c for 1-3 min. - Infuse the tuiles with smoke.
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Assembly and finishing
- Pipe the cremeux into the mold, demould through the freezer and glaze them. - Pipe the gooseberry compote onto the base. - Assemble the infused gooseberries around the cremeux and compote. - Decorate with the smoked tuile, fresh flower petals and oxalis.
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