Freshness
Recipe for 15 items
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.
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.