Sweet Tacos

Celery Gavotte

Ingredients Preparation
  • 200g
    fine sugar
  • 240g
    egg white
  • 100g
    A.P. flour
  • 6g
    celery salt
  • 108g
    water
  • 100g
    butter

Blend Powdered sugar, egg whites, salt and Flour in food processor.
Add boiling water.
Add melted butter.
Spread really thin batter on Teflon sheet pan.
Bake in convection oven at 130C/266F for about 12 mn.
Cut disc of 10 cm diameter and shape. 
Reserve in dry box.

Celery and Zephyr™ Cremeux

Ingredients Preparation
  • 200g
    whole milk
  • 50g
    green celery
  • 100g
    cream
  • 20g
    egg yolks
  • 10g
    gelespessa (sosa)
  • 100g
    Zéphyr™

Simmer Whole milk and infuse celery.
Strain add cream and poor over egg yolks and Sosa Gelcrem.
Cook at 85 C and poor over Zephyr white chocolate.
Burr mix. 
Chill.

Oat Crumble

Ingredients Preparation
  • 150g
    butter
  • 120g
    brown sugar
  • 120g
    A.P. flour
  • 1,5g
    baking soda
  • 1,5g
    baking powder
  • 86g
    oatmeal
  • 2,5g
    salt

Soften butter.
With paddle attachment, add butter to dry ingredients.
Chill on sheet pan.
Bake at 170°C/338°F for about 15 mns.
Keep aside.

Celery and Green apple sorbet

Ingredients Preparation
  • 110g
    mineral water
  • 72g
    sugar
  • 35g
    powdered glucose
  • 2g
    sorbet stabilizer
  • 200g
    green apple puree
  • 200g
    fresh celery juice
  • 30g
    lemon juice

Combine dry solids.
Add water.
Head up to 85°C/185°F.
Add Puree and juice.
Blend.
Mature for 4 hours minimum.
Freeze in Pacojet bowl.
Spin when needed.

Madagascar Vanilla Fromage blanc Siphon

Ingredients Preparation
  • 75g
    milk
  • 1bean(s)
    Madagascar vanilla
  • 75g
    cream
  • 40g
    sugar
  • 225g
    white cheese

Infuse vanilla with milk.
Strain and combine with remaining ingredients.
Blend.
Chill in Siphon.

Compressed Green Apple

Ingredients Preparation
  • 250g
    diced apples
  • 500g
    water
  • 100g
    sugar

Simmer sugar and water and chill.
Combine with apples cubes in vacuum bag.
Vacuum at 100%.

Lemon Air

Ingredients Preparation
  • 125g
    lemon juice
  • 125g
    water
  • 50g
    sugar
  • 4g
    Texturas™ Lecite powder

Mix all ingredients together.
Let rest in cooler for at least an hour.
Burr mix to make a foam.

Plated instructions

Put on the plate a dot of confiture de lait and place a Gavotte.
Pipe inside a little bit of Celery Zéphyr™ cremeux.
Place some Oat Crumble.
Make a quenelle of Celery /green apple sorbet.
Spuma on top of Madagascar fromage blanc.
Place compressed apple cubes.
Finish with a quenelle of Lemon air.

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