Carrot, pumpkin, mascarpone and blood orange

Mascarpone Inaya™ creme

Ingredients Preparation
  • 40g
    mascarpone
  • 60g
    Inaya™
  • 10g
    ginger syrup
  • 1g
    finely grated orange zest
  • 0,2g
    cinnamon powder
  • 5g
    icing sugar
  • 10g
    Italian meringue

Mix the melted chocolate, mascapone gingersirope, peel, cinnamon and icing sugar gently.
Spatle the merengue gentle in the base.
Pipe the base in the small cake moulds.

Sweet and sour pumpkin rolls

Ingredients Preparation
  • 300g
    sugar
  • 450g
    water
  • 150g
    tarragon vinaigre
  • 20g
    grated ginger
  • 1piece(s)
    red pepper
  • 1/4piece(s)
    sliced butternut pumpkin

Cook the marinade.
Cut the slices in squares and add to the boiling marinade. Leave at least 24 hours.
When needed, take out of the marinade and roll in tubes.

Crispy make with chickenstock and curry spices

Ingredients Preparation
  • 180g
    chicken stock
  • 20g
    lemon juice
  • 5g
    curry powder
  • 1g
    salt
  • 65g
    sugar
  • 55g
    isomalt
  • 8g
    glucose syrup
  • 3g
    gelespessa (sosa)

Put the ingredients into the themoblender and put it on 70°C for 6 minutes on speed 3.
After three minutes, blend it on speed 10. Leave to cool for at least 4 hours.
Put a very thin layer on a silicon baking tray and leave it to dry on 90°C for 3 hours. Store dry.

Carrot, ginger and blood orange gelly

Ingredients Preparation
  • 75g
    blended carrot juice
  • 25g
    blood orange juice
  • 1g
    grated ginger
  • 10g
    gelespessa (sosa)

Dissolve the gelespessa in the juices together with the ginger.
Stirr and bring it gently to 85°C. Put in a container and cool.
When it’s set, cut it into cubes.

Semisphere of manitol

Ingredients Preparation
  • 50g
    manitol

Melt the manitol until it’s clear like water.
Mould a semisphere praline mould and leave to set.

Dried baby carrots

Ingredients Preparation
  • 2piece(s)
    baby carrot
  • 100g
    sugar syrup 30 baume

Brush the carrot for cleaning.
Slice as thin as possible on the foodslicer.
Blanch the very shot in the sugar sirope.
Leave to dry between to silcone trays at 60°C until crispy.

Marinaded Kus Kus

Ingredients Preparation
  • 50g
    kus kus (cuscus)

Boil water at the cuscus, cook until it’s al dente. Cool with cold water. Put through a siff.
Mix with a bit of the vinaigre-lemon-ginger-olive oil.

Vinaigre of lemon, ginger and olive oil

Ingredients Preparation
  • 100g
    fresh lemon juice
  • 10g
    sushi vinaigre
  • 1g
    spice mix
  • 2g
    grated ginger
  • 85g
    icing sugar
  • 1g
    salt
  • 60g
    olive oil
  • 2drop(s)
    tabasco

Make a vinegar.

Cremeux carrot - blood orange

Ingredients Preparation
  • 125g
    blended carrot juice
  • 25g
    blood orange juice
  • 3g
    finely grated orange zest
  • 75g
    egg yolks
  • 55g
    whole egg(s)
  • 52g
    sugar
  • 1,2g
    gelatin
  • 100g
    Blanc Satin™

Make an anglaise with juice, yolks, eggs, sugar and gelatin.
Leave to cool to about 35°C, add the chocolate and blend it in well.
Cool down and put in a piping bag.

Dacquoise pistachio

Ingredients Preparation
  • 85g
    pistachios
  • 250g
    egg white
  • 250g
    broyage
  • 75g
    icing sugar
  • 90g
    sugar
  • 1g
    salt
  • 10g
    pistachio paste

Beat the egg whites, salt and sugar till it peaks.
Add broyage then pistachio, then icing sugar, then pistachio paste.
Use a sheetpan, make a layer of 0,3 cm high and bake it on 200°C about 7 minutes.
Cut out round diameter 1 cm with using a cookie dough cutter.
Press the dacquoise into the mascapone cake en freeze it. Demould the cake and put it on a tray.
Spray the cakes white with chocolate spray. Spray it with pearlspray.

Salty spicy Inaya™ snowflake

Ingredients Preparation
  • 60g
    Inaya™
  • 1g
    ground chili pepper
  • 1g
    sea salt

Mould the chocolate in a snowflake mould and sparkel some peper & salt onto it.
Leave to set and demould the flake.
Put the flake on top of a wooden pick and spray it with the same spray chocolate we sprayed the small cake with.
Leave to set and place on top of the cake.

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