Dessert Navet Oabika
Professional Recipes

Oabika Turnip Dessert

Made with Oabika - Gold of the pod

An original recipe from Rémy Havetz & David Briand

8 steps

Makes 24 pieces.

Recipe Step by Step

01

CRÈME ANGLAISE

310 g Heavy cream 35%
310 g Whole milk
130 g Egg yolks
65 g Sugar

Bring the cream and milk to a boil and combine with the egg yolks and sugar you have previously combined without beating. Thicken the mixture at a temperature of 185°F (85°C), strain through muslin and use immediately.
02

NYANGBO CRÉMEUX

750 g Crème anglaise 
290 g NYANGBO 68%

Once the crème anglaise is warm and strained, slowly combine the warm mixture with the melted chocolate to make an emulsion using a spatula.
Immediately mix using an immersion blender to make a perfect emulsion.
Leave to set in the refrigerator
03

ALMOND STREUSEL

80 g European-style butter 84%
80 g Brown sugar
80 g All-purpose flour
80 g Extra-fine blanched almond powder

Cut the cold butter into small cubes.
Sift the dry ingredients together.
Add the butter and mix using the paddle attachment in a stand mixer.
Small balls will form. Stop mixing.
Store in the refrigerator or freeze until you are ready.
To cook, distribute the streusel evenly over a baking sheet and bake at 300-320°F (150-160°C) until it is a warm golden color.
04

NOUGATINE WITH OABIKA COCOA NIBS

150 g Sugar
2.4 g Pectin NH
120 g European-style butter 84%
10 g Mineral water
50 g OABIKA
170 g GRUÉ DE CACAO

Mix together the sugar and pectin, then add the butter, water and OABIKA.
Cook on a low heat – Do not stir too much until the mixture starts to thicken.
Leave to boil for a few seconds.
Add the COCOA NIBS and spread as thinly as possible between two sheets.
Cook in the oven at 355-375°F (180-190°C).
Leave to cool.
05

OABIKA PACOJET SORBET

700 g Mineral water
300 g OABIKA

Bring half of the amount of water to a boil with the OABIKA.
Stir in the remaining cold water and mix together.
Place in a Pacojet bowl.
Store at 0°F (-18°C).
Put in the Pacojet for one minute.
06

OABIKA SAUCE

100 g OABIKA
20 g Mineral water

Mix the OABIKA and water together.
07

OABIKOMB

340 g Sugar
110 g Glucose DE35/40
46 g OABIKA
46 g Mineral water
18 g Sodium bicarbonate

Cook all the ingredients except the sodium bicarbonate to 275°F (135°C).
Strain the baking soda through a sieve and stir in.
Remove from heat and set aside.
Leave to set at room temperature.
08

TURNIP AND OABIKA COMPOTE

1000 g Turnip
130 g Mineral water
150 g OABIKA
A pinch of Maldon salt

Peel and finely chop the turnips.
Cook everything together until the turnips are cooked through.
Mix together, and strain through a sieve.

Assembly and finishing

Dessert Navet Oabika

In the center of the plate, place a ring of 8cm in diameter.
Arrange the crémeux, cover with the streusel and Maldon salt.
Pipe the turnip compote on top of the streusel.
Add the strips of nougatine with nibs on the top.
Add a generous quenelle of OABIKA sorbet.
Place a few pieces of Oabikomb on top of the quenelle.
Lastly, add a small amount of OABIKA sauce on the side of the dessert.