Infinite luck

n Korean culture there is an old standing tradition for children to pick a random slip of paper from stationary shops. The paper could have a number of things written on them, such as; winning a prize from the shop, encouraging qoutes, or poetry. For design, I wanted to present that fun part of our culture with the last part of dinner, inspired by korean noodles.

Black tea sponge

Ingredients Preparation
  • 54g
    Egg yolk
  • 0.5g
    salt
  • 39g
    powdered sugar
  • 78g
    egg white
  • 1g
    albumin
  • 75g
    sugar
  • 51g
    melted butter
  • 25g
    vegetable oil
  • 4g
    black tea
  • 23g
    water
  • 60g
    cake flour
  • 21g
    almond flour
  • 0.5g
    orange zest
  • 3g
    orange aroma

Step 1. whip egg yolk with sugar and salt. 
Step 2. In another bowl, whip egg white with sugar b to make a meringue.
Step 3. Add melted butter, oil In the yolk mixture and add dry ingredients as well.
Step 4. Add meringue to the yolk mixture.
Step 5. SPREAD ON HALF BAKING SHEET TRAY WITH LARGE SPATULA. 
Step 6. Bake in a preheated oven for 8~10 mins. (180℃)

almond crumble

Ingredients Preparation
  • 22g
    butter
  • 0.5g
    fleur de sel
  • 22g
    sugar
  • 22g
    almond flour
  • 25g
    cake flour
  • 3g
    egg white
  • 0.15g
    baking powder
  • 11g
    Zéphyr™ Caramel
  • .15g
    orange zest

Step 1. Mix butter, salt, and sugar together in a food processor. 
Step 2. Add dry ingredients and mix.
Step 3. Pour egg white into the processor and mix.
Step 4. Put them on silicon paper in small pieces and bake for 20~22 mins in 160℃.
Step 5. Break it into small pieces with a whipper and add it to chocolate.
Step 6. Mix it well and add orange zest.
Step 7. Cool it down.

Blood orange coulis

Ingredients Preparation
  • 300g
    blood orange puree
  • 0.3g
    orange zest
  • 53g
    inverted sugar
  • 50g
    sugar
  • 6g
    gelatin
  • 12g
    NH Pectin (Sosa)
  • 0.6g
    Citric acid
  • 36g
    fresh lemon juice
  • 12g
    lemon liqueur (citronelli)
  • 0.6g
    locust bean gum
  • 0.3g
    lemon aroma

Step 1. Blend puree with sugar and nh pectin together and heat.
Step 2. Add orange zest and invert sugar.
Step 3. Add lemon juice, aroma, citronelli, citric acid, bean gum and gelatin.
Step 4. Cool it down and put it into a piping bag.

Blood orange honey mousse

Ingredients Preparation
  • 22g
    water
  • 44g
    sugar
  • 121g
    honey
  • 55g
    egg white
  • 33g
    gelatin
  • 121g
    blood orange puree
  • 143g
    Heavy cream
  • 25g
    fresh lemon juice
  • 0.5g
    polyphenol powder
  • g
    Sichuan pepper

Step 1. Make a hot syrup with water, sugar, and honey in a pan.
Step 2. Whip egg white and pour the hot syrup to make an Italian meringue.
Step 3. Heat puree and gelatin together in a pan.
Step 4. Cool it down.
Step 5. Mix 120 g of meringue and cooled puree together.
Step 6. Whip fresh heavy cream and mix with puree mixture.
Step 7. put it into the mold with a piping bag and a spoon.
Step 8. Chill it well.

IAN Chocolate noodle

Ingredients Preparation
  • 150g
    water
  • 100g
    Heavy cream
  • 75g
    IAN 71% (OrNoir)
  • 30g
    Ghana
  • 0.8g
    gellan gum
  • 105g
    sugar
  • 15g
    Agar-agar
  • 60g
    blood orange puree
  • 15g
    fresh lemon juice

Step 1. Blend puree, water, fresh heavy cream, agar agar and gellan gum WITH DYNAMIX.
Step 2. Put them into a pan and heat,
Step 3. Pour it over chocolate and blend.
Step 4. Use bamix to make the noodle shape.

glaze

Ingredients Preparation
  • 100g
    blood orange puree
  • 50g
    water
  • 90g
    glucose syrup
  • 31g
    sugar
  • 5g
    NH Pectin (Sosa)
  • 1g
    Citric acid
  • 275g
    sugar
  • 60g
    Gelatin mix

Step 1. Heat puree, water and glucose syrup and add sugar a, pectin, and sodium citrate before it reaches 45℃.
Step 2. If it starts boiling up, put sugar b.
Step 3. When sugar b is all melted, add gelatin mix and blend.
Step 4. Keep it in the fridge before using it.

Assembly and finishing

Assembly step 1. GRAPEFRUIT HONEY MOUSSE
Assembly step 2. BLACK TEA SPONGE
Assembly step 3. ALMOND CRUMBLE
Assembly step 4. BLOOD ORANGE COULIS
Assembly step 5. IAN CHOCOLATE NOODLE
Assembly step 6. GRAPEFRUIT HONEY MOUSSE

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