Shoal

Recipe

Passion Fruit Agar

Ingredients Preparation
  • 150g
    Fruit'Purée Passion fruit Capfruit
  • 0.75g
    vanilla bean
  • 120g
    sugar
  • 1g
    PG-10 agar
  • 3g
    agar

Boil together Fruit'Purée Passion fruit Capfruit and vanilla beans.
Add PG-10 agar and agar agar, and bring to a boil again.
Pass through sieve and pour into mould.
Leave to cool and cut into small pieces.

Passion Fruit Bubbles

Ingredients Preparation
  • 300g
    Fruit'Purée Passion fruit Capfruit
  • 9g
    yuzu flowers
  • 192g
    sugar
  • 16g
    egg white powder

Boil together Fruit'Purée Passion fruit Capfruit and yuzu flowers.
Leave to infuse for 5 minutes and pass through sieve. Leave to cool in refrigerator.
Add sugar and egg white powder, and create bubbles with hand blender.

Fresh Grapefruit

Ingredients Preparation
  • 200g
    grapefruit

Add to sour cream and white chocolate Chantilly.

Chocolate Chips

Ingredients Preparation
  • 200g
    Alunga™
  • 3g
    sea salt

Mix together tempered chocolate and sea salt.
Add to chocolate and spice sablé.

Chocolate and Spice Sablé

Ingredients Preparation
  • 90g
    unsalted butter
  • 100g
    sugar
  • 4g
    sea salt
  • 1g
    lemon zest
  • 20g
    hazelnut powder
  • 80g
    almond powder
  • 75g
    Mycryo™ Cocoa Butter
  • 95g
    flour
  • 20g
    Plein Arôme
  • 2g
    spice mix

Mix together unsalted butter, sugar, sea salt and lemon zest.
Add hazelnut powder and almond powder.
Mix in spices, cocoa butter, flour and cocoa powder.
Make into a dough with unrefined pieces and bake at 160°C for 15 minutes.

Chocolate and Black Tea Smoothie

Ingredients Preparation
  • 76g
    sugar
  • 14g
    invert sugar
  • 52g
    dextrose
  • 60g
    skimmed milk powder
  • 38g
    black tea leaves
  • 75g
    Ocoa™
  • 40g
    Alunga™
  • 660g
    water
  • 4g
    stabilizer

Boil together water and black tea leaves and leave to infuse for 5 minutes. Rescale to 180 g and pour over chocolates. Emulsify with hand blender.
Mix in sugar, invert sugar, stabiliser, skimmed milk powder and dextrose.
Freeze with nitrogen.

Sour Cream and White Chocolate Chantilly

Ingredients Preparation
  • 10g
    water
  • 0.5g
    vanilla bean
  • 55g
    Zéphyr™
  • 150g
    sour cream
  • 7g
    Kirsch
  • 0.5g
    gelatin leaves
  • 127g
    35% cream

Bring cream to a boil, then add gelatine sheets.
Add chocolate and mix with hand blender.
Add sour cream and kirsch, and mix until smooth.
Store in refrigerator and whip when cool.

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