Freshness

Recipe for 15 items


sicoly recipe Freshness
Sicoly chef recipe idea Jordi PUIGVERT

Recipe idea


Sweet'n Go Girona - France

Ingredients

Sicoly


Frozen green apple purée - France
Frozen organic lime juice
SICOLY® frozen sudachi juice - Japan

Green apple and

lime gel


ingredients :

  • 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

process :

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.

Green apple

in harmony


ingredients :

  • 2 Green apple
  • 25 g Sicoly® lime juice
  • 35 g Sugar

process :

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.

Sudachi

whipped ganache


ingredients :

  • 120 g Sicoly® sudachi juice
  • 250 g Cream
  • 5 g Gold gelatine leaves
  • 140 g Ivory Kayambé chocolate (36%)
  • 150 g Cream

process :

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.

Green

Glazing


ingredients :

  • 250 g Sicoly® sweetened apple purée
  • 250 g Apple juice
  • 25 g Powder plant gelatin
  • A.N. Natural green colouring

process :

Mix all ingredients and bring to a boil. Take off the heat and use immediately.

Sudachi and cucumber

whipped gel


ingredients :

  • 100 g Sicoly® lime juice
  • 300 g Cucumber juice
  • 100 g Syrup (50% water - 50% sugar)
  • 12 g Gelatine leaves

process :

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.

Place inside a baking frame of 1 cm high and freeze.
Take off the frame and cut out dice of 1x1 cm.

Lime and

olive oil cream


ingredients :

  • 250 g Sicoly® lime juice
  • 300 g Whole eggs
  • 250 g Sugar
  • 25 g Gelcrem Sosa®
  • 120 g Olive oil

process :

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.

sorbet

base


ingredients :

  • 500 g Water
  • 300 g Sugar
  • 120 g Dextrose
  • 247 g DE 30 powder glucose
  • 10 g Sorbet stabilizer
  • 15 g Inulin

process :

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

sudachi sorbet


ingredients :

  • 360 g Sorbet base
  • 320 g Sicoly® sweetened apple purée
  • 120 g Cucumber juice
  • 75 g Sicoly® sudachi juice

process :

Mix all ingredients and churn. Freeze at -18ºC. Cut irregular pieces and store at – 13°C.

Assembly


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.