Cap sur Lorient

Products from Brittany are very famous: cabbage, artichoke, strawberries, apples etc. are a strong part of Brittany’s identity. Yet they don’t always have a good reputation. From the culture of organic Ginger in Côtes d’Armor to organic citrus fruits in Finistère, where standard agriculture has damaged the soils, the farmers from the region have been very innovative in the past years, to change mindsets and ways of producing. This #SNACK is a tribute to all those farmers who have so much to share. They were probably told in the past that their ideas would fail, yet they gave all they had, and now, their products are a unique and qualitative experience, with an eco-friendly label.
With their own hands, they manage to change the world, and they provide the future generations with ways to preserve our planet. I used substitutes to the usual ingredients for this recipe, like coconut sugar, to keep fat and glycemic index to a minimum.

Crispy Cocoa Biscuit

Ingredients Preparation
  • 100g
    chickpea juice
  • 80g
    icing sugar

Mix

  • 50g
    flour T65
  • 10g
    Plein Arôme

Add

  • 25g
    coconut oil

Then

Mix until getting a smooth texture.
Spread on a baking sheet and cook at 175°C for 10 minutes.
Cut after cooking and sprinkle Mycryo Butter® on it, then shape it.
Leave to cool down and keep in a dry place.

Spicy Crémeux

Ingredients Preparation
  • 100g
    water
  • 150g
    raspberry puree

Heat up

  • 7g
    fresh ginger
  • 0.5g
    szechouan berry
  • 0.5g
    lime zest

Add
Leave to brew for 5 minutes and filter

  • 30g
    Coconut sugar
  • 1g
    NH pectin
  • 5g
    starch

Add

  • 230g
    Alto El Sol

Boil up and Pour on

Mix then keep in cold storage
Mix the crémeux before using.

Puffed rice Nougatine

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

Heat up

  • 8g
    coconut oil

Add

  • 20g
    puffed rice

Then

Spread on a silicon sheet and cook at 175°C for 15 minutes.
Cut when still warm in rectangles 9x1cm.
Leave to cool down and keep in a dry place.

Lemon Jelly

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

Heat up

  • 4g
    NH pectin
  • 20g
    sugar

Add

  • 50g
    unrefined cane sugar
  • 15g
    glucose DE 40

Then

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

Candied Grapefuit

Ingredients Preparation
  • 55g
    grapefruit juice
  • 55g
    grapefruit pulp

Heat up

  • 1g
    NH pectin
  • 41g
    sugar

Add

  • 5g
    lemon juice

Then

Cook for 30 minutes low heat, whisk regularly.
Leave to cool down, and whisk again before using.

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