Recipe for 15 items
Green apple and
- 200 g Sicoly® sweetened apple purée
- 200 g Apple juice
- 30 g Sicoly® lime juice
- 30 g Sugar
- 3,7 g Agar agar
- A.N. Sosa® natural colouring
Place Ø 11 cm baking circles inside Ø 12 cm circles on a Silpat baking mat in order to make gel circles of 1 cm. Freeze.
Mix SICOLY® apple and lime juices , sugar and agar agar and bring to a boil. Off the heat, add SICOLY® green apple purée and natural colouring.
Pour the liquid in between the circles up to 1 cm high. Leave to set in the fridge. Take off the circles.
- 2 Green apple
- 25 g Sicoly® lime juice
- 35 g Sugar
Make some green apples balls with a melon baller.
Place them in a vacuum bag with sugar and lime juice. Vacuum at 100% and leave to rest in the fridge for 1 day.
- 120 g Sicoly® sudachi juice
- 250 g Cream
- 5 g Gold gelatine leaves
- 140 g Ivory Kayambé chocolate (36%)
- 150 g Cream
Heat cream (1). Off the heat, add gelatin leaves, previously soaked into cold water. Pour onto chocolate and blend. add cream (2) and SICOLY® sudachi juice. Mix and place in the fridge for 6 hours.
Whip and place into round Silikomart® truffle molds.
- 250 g Sicoly® sweetened apple purée
- 250 g Apple juice
- 25 g Powder plant gelatin
- A.N. Natural green colouring
Mix all ingredients and bring to a boil. Take off the heat and use immediately.
Sudachi and cucumber
- 100 g Sicoly® lime juice
- 300 g Cucumber juice
- 100 g Syrup (50% water - 50% sugar)
- 12 g Gelatine leaves
Heat the syrup. Melt the gelatin leaves, previsouly soaked in the syrup. Add SICOLY® lime juice and cucumber juice. Leave to set in the fridge. Beat with an electric whip until mixture increases at twice it size.
olive oil cream
- 250 g Sicoly® lime juice
- 300 g Whole eggs
- 250 g Sugar
- 25 g Gelcrem Sosa®
- 120 g Olive oil
Mix eggs, SICOLY® lime juice, sugar and modified starch. Bring to a boil while still stirring. Off the heat, add olive oil little by little while blending like a mayonnaise with a hand mixer. Cool down at 4ºC.
- 500 g Water
- 300 g Sugar
- 120 g Dextrose
- 247 g DE 30 powder glucose
- 10 g Sorbet stabilizer
- 15 g Inulin
Mix dextrose and water and heat at 40ºC.
Mix the rest of ingredients. Add to the previous mixture and cook at 85ºC. Cool down to 4ºC and place in the fridge for 12 hours.
Green apple, cucumber and
- 360 g Sorbet base
- 320 g Sicoly® sweetened apple purée
- 120 g Cucumber juice
- 75 g Sicoly® sudachi juice
Mix all ingredients and churn. Freeze at -18ºC. Cut irregular pieces and store at – 13°C.
With a needle, glaze whipped sudachi ganache balls with the green apple glazing ( at 70°C) by soaking them in one go.
Place green apple and lime gel circle in the middle of the plate, forming a bean shape. Pipe some lime and olive oil cream inside using a round pipping nozzle. Place a ball of whipped ganache, cucumber and sudachi gel dice and green apple balls on one side. On the other side, place the green apple, cucumber and sudachi sorbet.
Decorate with thinly grated lime and fried basil leaves.