Chamomile
The taste and peace of home can be presented by a dessert – this is my aim with Chamomile. In this creation, I collected and connected the best ingredients from Alföld and Hortobágy: the pleasant chamomile flower, the surprising Hungarian rice and the sweet apple with pure Evocao chocolate. Actually, this dessert is a milk rice, transformed into art, which can remind anyone of their childhood.
Recipe
Cocoa Sponge (38 portions)
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Mix milk, egg, honey and oil. Sieve together flour, cocoa powder, baking powder, baking soda and vanilla. Then mix together all the liquids. Pipe 9 g in the mold and bake at 170°C for 5 minutes.
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Chamomile Milk Rice (35 portions)
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Warm milk and infuse chamomile for 7 minutes. Strain and rescale. Cook rice with infused milk and cream. At the end add sugar, vanilla and salt.
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Apple Confit (35 portions)
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Warm apple juice and lemon juice with glucose syrup and lemon zest at 45°C. Mix in sugar and pectin and bring to boil. Cook for a minute then add apples. Cook for another minute.
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Evocao Whipped Ganache (35 portions)
| ingredients | preparation |
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Warm 170 g cream with trimoline to 45°C. Melt Evocao, mix well and make emulsion with hand blender. Add 182 g cream and blend it again.
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Almond Sable (35 portions)
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Cream butter with sugar. Add flour, almond flour and salt. Finally mix the eggs in.
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Tuille (35 portions)
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Mix all ingredients. Bake at 160°C for 5 minutes.
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Velvet Spray White
| ingredients | preparation |
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Mix |
Velvet Spray Yellow
| ingredients | preparation |
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Mix. |
Assembly and finishing
Pipe the Chamomile milk rice to the bottom of the tart. Top with a layer (16g ) Apple confit. Place the cocoa sponge disk over the confit then cover it with the Evocao whipped ganache. |