Infinite seed

When we are thinking about the future, it has been getting more negative and desperate since global environmental changes started. It’s inspired by those thoughts and wanted to flip it into positive and bright with this super seed that can survive in any environment. It could be the beginning of a new life in the future. It contains every gene from plants that could become extinct soon. 

Chocolate sponge

Ingredients Preparation
  • 108g
    Egg yolk
  • 90g
    sugar
  • 135g
    egg white
  • 45g
    sugar
  • 45g
    cake flour
  • 45g
    TPT flour
  • 90g
    butter
  • 18g
    Vegetable oil (Sunflower)

Step 1. whip egg yolk with sugar a. 
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. Bake in a preheated oven for 14 mins. (180℃)

Hwayo dill gel

Ingredients Preparation
  • 120g
    water
  • 100g
    white wine
  • 60g
    hwayo
  • 50g
    lemon juice
  • 2g
    agar agar
  • 100g
    sugar
  • 3g
    NH Pectin (Sosa)
  • 0.5g
    locust bean gum
  • 3g
    dill

Step 1. put everything except dill and blend them.
Step 2. Put them in a pan and heat.
Step 3. Cool it down and blend with dinamix.
Step 4. Put dill into the mixture and blend again.
Step 5. Put it in a piping bag and use.

Milk chocolate spray

Ingredients Preparation
  • 100g
    Ghana
  • 200g
    Cocoa butter

Step 1. Melt cacao butter
Step 2. Melt chocolate separately
Step 3. Blend them together and use it  in 50℃

zephyr caramel spray

Ingredients Preparation
  • 200g
    Zéphyr™ Caramel
  • 200g
    Cocoa butter

Step 1. Melt cacao butter
Step 2. Melt chocolate separately
Step 3. Blend them together and use it  in 50℃

almond crumble

Ingredients Preparation
  • 22g
    butter
  • 0.65g
    fleur de sel
  • 22g
    sugar
  • 22g
    almond flour
  • 25g
    cake flour
  • 3g
    egg white
  • 0.15g
    baking powder
  • 11g
    Zéphyr™ Caramel
  • 0.15g
    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 almond paste with yogurt powder.
Step 7. Cool it down.

Hazelnut caramel

Ingredients Preparation
  • 166g
    Heavy cream
  • 63g
    sugar
  • 103g
    glucose syrup
  • 20g
    hazelnut paste
  • 1g
    fine salt
  • g
    mixed spice

Step 1. Put sugar and glucose syrup in hot pan
Step 2. Add hot fresh heavy cream 
Step 3. Add hazelnut paste, salt and magic powder and blend
Step 4. Cool it down.

Ian whipping ganache

Ingredients Preparation
  • 112g
    IAN 71% (OrNoir)
  • 112g
    Ghana
  • 45g
    gelatin
  • 75g
    invert sugar
  • 187g
    whipping cream
  • 75g
    ssanghwacha (oriental herbal medicine)
  • 337g
    whipping cream
  • 37g
    hazelnut paste
  • 1g
    polyphenol powder
  • g
    mixed spice

Step 1. Heat whipping cream a with invert sugar and add gelatin.
Step 2. pour the hot cream over the chocolate mixture and blend.
Step 3. Add hazelnut paste and blend
Step 4. Cool it down.

Orange compote filling

Ingredients Preparation
  • 360g
    Fresh Orange
  • 210g
    orange puree
  • 120g
    passion fruit puree
  • 70g
    honey
  • 112g
    sugar
  • 80g
    trehalose
  • 18g
    NH Pectin (Sosa)
  • 6g
    ginger juice

Step 1. Blend puree with honey, sugar, trehalose, pectin fresh ginger juice.
Step 2. Put them in a pot and heat.
Step 3. Add orange segments and heat.
Step 4. Cool it down.

Passion yogurt mousse

Ingredients Preparation
  • 22g
    water
  • 44g
    sugar
  • 121g
    honey
  • 55g
    egg white
  • 56g
    gelatin
  • 50g
    passion fruit puree
  • 150g
    plain yogurt
  • 80g
    sugar
  • 200g
    Heavy cream
  • 100g
    mascarpone
  • 20g
    fresh lemon juice

Step 1. Make a hot syrup with water, sugar a, 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 160 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.

Assembly and finishing

Assembly step 1. Make chocolate sponge
Assembly step2. Make mousse and chill it until it’s harden
Assembly step3. Make caramel, gel, compote
Assembly step4. Make whipping ganache and chill it until it hardens and spray.
Assembly step5. assemble

 

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