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Makes 24 desserts
Recipe Step by Step
01
AMATIKA WHITE 35% FOR SIPHONS
Warm the almond milk and whisk in the sugar combined with the pectin.
Bring to a boil while stirring.
Gradually pour some of the hot milk onto the previously melted couverture chocolate and mix it in using the spatula, so that an elastic texture starts to form in the center.
Continue to gradually add the milk, taking care to maintain the emulsion until mixing is complete.
Leave the mixture to set in the refrigerator
02
AMATIKA WHITE 35% PLANT-BASED SORBET
385g AMATIKA WHITE 35%
1268g Oat milk
71g Cold inulin
11g Gelcrem hot
86g Sugar
85g Glucose powder DE33
43g Invert sugar
43g Dextrose
9g Combined stabilizer
Mix the oat milk, inulin and Gelcrem. Heat.
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).
03
IOTA APRICOT CONFIT
45g Sugar
2.5g Pro-Pannacotta Iota
450g 100% apricot purée
Mix the sugar and iota, then sprinkle them onto the apricot purée at 40°F (4°C).
Mix with an immersion blender until homogenous, then heat to 185°F (85°C), stirring all the while.
Set aside.
Tip: You can use red berries or tropical fruit instead of apricot.
04
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 Norohy Madagascar Vanilla Bean
Mix together the almonds, pine nuts, cereals and maple syrup.
Roast in the oven at 300°F (150°C) until golden brown.
Add the apricots, fleur de sel and Norohy vanilla bean.
Set aside.
05
EGG WHITE SUBSTITUTE
5g Potato protein isolate 95%
10g Gelcrem Cold
150g Water for the gelatin
Mix the potato protein isolate powder with the cold Gelcrem.
Add the water and mix until well combined, which may take a while.
Leave it to rehydrate overnight.
Whip until firm.
06
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
3g Salt
85g Olive oil
35g Almond milk yogurt
35g Tuscan pine nuts
Mix all the ingredients together except the pine nuts, but take care not to beat them.
Spread the mixture into a tray and sprinkle with pine nuts.
07
VANILLA-FLAVORED ROASTED APRICOTS
650g Fresh apricot
to taste Olive oil
to taste Norohy Madagascar Vanilla Bean
Cut the apricots in half.
Fry them in a frying pan coated with olive oil.
Once they are cooked, sprinkle some Norohy Vanilla seeds 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 WHITE 35% - Whole raw almonds - Norohy Madagascar vanilla beans - 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.
Plating:
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 White, some raw almond and Norohy vanilla seeds.
Using a piping bag to arrange some dabs of apricot confit, as well as some Melissa cress shoots.