Yuzu
Cream
ingredients :
- 200 g Sicoly® yuzu juice 100%
- 300 g Eggs
- 10 g Green tea powder
- 300 g Sugar
- 25 g Gelcrem hot Sosa
process :
Mix all ingredients together with a hand blender. Cook them until boiling point, stirring constantly. Remove from the heat and leave to cool.
Marinated strawberries
with yuzu
ingredients :
- 200 g ‘‘patisserie’’ quality strawberry halves
- 75 g Sugar
- 50 g Sicoly® yuzu juice 100%
- Gelespessa Sosa
process :
Mix all ingredients and stand for 12 hours in the fridge, mixing occasionally. Then thicken the remaining maceration liquid and thicken a little with Gelespessa Sosa (6 g for 1 litre of liquid). Once thickened, pour in the strawberries.
Strawberry
Cream
ingredients :
- 200 g Sicoly® sweetened raspberry purée
- 25 g Sicoly® yuzu juice 100%
- 50 g Syrup (50% water - 50% sugar)
- 12 g Gelcrem cold Sosa
process :
Mix all ingredients with a stick blender until a smooth and creamy texture is obtained.
Blackberry
pudding
ingredients :
- 100 g Cream
- 1.5 g Iota carregeenan
- 1 g Locust bean gum
- 150 g Sicoly® blackberry purée
- 30 g Sugar
- QS Gold powder
process :
Mix all ingredients together and bring to the boil. Use to fill spherical silicone moulds and freeze. Once frozen, remove the spheres and soak them into the icing
Pudding
Icing
ingredients :
- 200 g Water
- 50 g Syrup (50% water - 50% sugar)
- 25 g Sicoly® lemon juice 100 %
- 250 g Sicoly® blackberry purée
- 30 g Vegetable gelatine powder
process :
Mix all ingredients and bring to boil. Use at 80oC on frozen items
Yoghurt, blackcurrant and raspberry
Semi-sorbet
ingredients :
- 500 g Yoghurt
- 250 g Sicoly® blackcurrant purée
- 130 g Sugar
- 60 g Dextrose
- 40 g Yoghurt crispies
- 250 g Sicoly® sweetened raspberry purée
- 100 g Pro-crema 100 (Sosa)
- 15 g Mediterranean yogurt powder
- 20 g Glycérine
process :
Mix all ingredients with a stick blender and stand in the fridge for 3 hours. Mix again and churn. Once the semi-sorbet has been removed from the machine, mix with the yoghurt crispies.
Yoghurt and Morello cherry
microwave sponge cake
ingredients :
- 80 g Pure raw almond paste
- 120 g Egg whites
- 80 g Sugar
- 10 g Mediterranean yogurt powder
- 15 g Sicoly® morello cherry stoned
- 80 g Egg yolks
- 25 g Flour
process :
Mix all ingredients with a hand mixer. Strain the mixture. Put in a siphon gun and stand in the fridge for two hours. Put two charges in the siphon gun. Fill plastic glasses up to half way (first making a hole in the bottom) with the mixture, pouring some SICOLY® stoned Morello cherries into the glass. Cook in the microwave for 25-30 seconds. Leave to cool upside down. Serve.
Whipped
strawberry gel
ingredients :
- 350 g Sicoly® sweetened strawberry purée
- 80 g Water
- 25 g Sicoly® lemon juice 100 %
- 50 g Syrup (50% water - 50% sugar)
- 20 g Sicoly® strawberry concentrate
- 5 Gelatine leaf
process :
Mix all ingredients with a hand blender at maximum speed for one minute approx. Leave to jellify a little and then whip in a Kitchen Aid until three times the volume is obtained. Put the mixture in a tray 1 cm thick and leave to set in the fridge. Cut into cubes and serve.
Redcurrant
meringue
ingredients :
- 250 g Sicoly® redcurrant purée
- 15 g Egg whites
- 1.5 g Xanthan gum
- 250 g Egg white, pasteurised
- 10 g Beetroot powder
- 200 g Dextrose
process :
Mix together the beetroot powder, egg whites, egg white powder, SICOLY® redcurrant purée and dextrose and whip for 6 minutes. Add the xanthan gum and whip for a further 6 minutes. Make small drops on a Sillpat baking mat and place in a dehydrator for 6 hours at 57oC
Other ingredients
Koepper Cress sweet mix micro greens - SICOLY® decorative fruit mix.
Finishing
Put a line of the yuzu cream on the dish and then place all the other made-up items randomly on top of and beside the yuzu cream.