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Makes 24 desserts
Recipe Step by Step
AMATIKA BLANCHE 35% MIX FOR SIPHONS
660g Almond drink
4g Pectin X58
290g AMATIKA BLANCHE 35%
Total weight : 999g
Leave the mixture to set in the refrigerator.
AMATIKA BLANCHE 35% PLANT-BASED SORBET
385g AMATIKA BLANCHE 35%
1268g Oat drink
71g Cold inulin
11g Gelcrem chaud
85g Glucose powder DE33
43g Invert sugar
9g Combined stabilizer
Total weight: 2000g
At 85°F (30°C), add the sugars (sugar, glucose powder and dextrose).
Once it is at 115°F (45°C), incorporate the stabilizer and emulsifier mixture with a portion of the sugar you used initially (approx. 10%).
At 140°F (60°C), gradually pour it onto the couverture chocolate and blend as soon as possible until the emulsion is flawless.
Pasteurize at 185°F (85°C) for 2 minutes then quickly cool the mixture to 40°F (4°C).
Leave to sit for at least 4 hours at 40°F (4°C).
Mix using an immersion blender and churn while between 15/20°F (-6°C to -10°C).
Freeze at -20°F (-30°C).
Store in the freezer at 0°F (-18°C).
IOTA APRICOT CONFIT
2,5g Pro-Pannacotta Iota
450g 100% Flavor Cot and Lido apricot purée
Total weight: 497,5g
Mix with an immersion blender until homogenous, then heat to 185°F (85°C), stirring all the while.
Tip: You can use red berries or tropical fruit instead of apricot.
PINE NUT GRANOLA
25g Chopped blanched almonds
40g Tuscan pine nuts
70g 5-grain cereal
45g Maple syrup
15g Soft dried apricots
1g Fleur de sel
1g Tadoka vanilla
Total weight : 197g
Roast in the oven at 300°F (150°C) until golden brown.
Add the apricots, fleur de sel and Tadoka.
EGG WHITE SUBSTITUTE
5g Potato protein isolate 95%
10g Gelcrem Cold
150g Water for the gelatin
Total weight: 165g
Add the water and mix until well combined, which may take a while.
Leave it to rehydrate overnight. Whip until firm.
PINE NUT SPONGE
45g Extra fine blanched almond flour
165g Egg white substitute
75g Invert sugar
175g Pastry flour
75g Confectioner’s sugar
5g Baking powder
85g Olive oil
35g Soy yogurt
35g Tuscan pine nuts
Total weight: 698g
Spread the mixture into a tray and sprinkle with pine nuts.
VANILLA-FLAVORED ROASTED APRICOTS
650g Fresh apricot
to taste Olive oil
to taste Tadoka vanilla
Total weight: 650g
Once they are cooked, grate some Tadoka onto the apricots. Set aside.
Tip: Roast the apricots just before serving to give your dessert contrasting hot and cold sensations
Assembly and finishing
to taste AMATIKA BLANCHE 35% - Whole raw almonds - Tadoka vanilla - Melissa cress
Make the mix for siphons, sorbet, confit and granola. Make the egg white substitute, followed by the sponge. Spread the sponge over half a 40×60cm silicone mat. Sprinkle with pine nuts and cook at 355°F (180°C) for 12 minutes. Freeze. Cut into rounds using a 5.5cm cutter. Set aside.
Put the mixture in a siphon and infuse it with gas twice. Make the roasted apricots when you are ready to serve. Place 20g of apricot confit in a bowl. Add 25g of roasted apricots. Place a piece of sponge over the roasted apricots and add 8g of crunch around its edges. Place a scoop of ice cream on the sponge and cover with 40g of Amatika siphon mix. Use a microplane to grate on a fève of Amatika Blanche, some raw almond and Tadoka. Using a piping bag to arrange some dabs of apricot confit, as well as some Melissa cress shoots