Provencal Garden
Plated desserts

Provencal Garden

Made with YUZU INSPIRATION

MAKES 24 DESSERTS

9 steps

Recipe Step by Step

01

VEGAN CALAMANSI & YUZU INSPIRATION CRÉMEUX

110g yuzu juice

110g calamansi purée

190g mineral water

60g Glucose powder DE 33

25g hot insulin

40g sugar

7.7g pectin NH

7.7g natur emul

150g  YUZU INSPIRATION

45g  COCOA BUTTER

Heat the yuzu juice, calamansi purée and water with the glucose and inulin to approx. 75-85°F (25-30°C).

Add the sugar combined with the pectin NH and Natur Emul.

Gradually bring the mixture to a boil to activate the pectin.

Slowly, in several stages, combine this mixture with the melted fruit couverture chocolate and cocoa butter.

Mix immediately using an immersion blender until perfectly emulsified.

Leave to set in the refrigerator.
02

COCONUT & ANISEED VEGAN CARAMEL

140g oat drink

2.5g green anise seeds

2g  NOROHY VANIFUSION - ORGANIC MADAGASCAR VANILLA BEAN PASTE

140g cream of coconut 

2g fine salt

95g  COCOA BUTTER

70g mineral water

230g sugar

25g Glucose DE 35/40

Warm the drink. Infuse the anise seeds for 15-20 minutes.
Strain.

Add the vanilla bean paste.

Add the coconut cream, fine salt, and cocoa butter.

Bring to a simmering boil.

Use the sugar, glucose, and water to make a caramel.
Cook the caramel at 365°F (185°C).

Deglaze it using your first mixture, then cook at 235°F (112°C)
03

FENNEL SOUP

1400g fennel

390g  55% ALMOND PASTE

320g mineral water

65g lemon juice

20g pastis

Wash the fresh fennel and cut it into pieces. Put the pieces in a plastic bag and seal and vacuum-pack it. Cook in a steamer or bain-marie for 1 hour at 195°F (90°C).

Quickly cool down the bag.

Place the fennel in a blender, add the pieces of almond paste, water, lemon juice, and pastis, and mix.
Filter the mixture out or put it in a juicer.
04

CREAM OF FENNEL

33g Gelcrem Cold

1100g Fennel Soup

Mix the gelcrem with the fennel soup first by hand, then with an immersion blender to create a creamy texture.
05

VANIFUSION OPALINE

150g Fondant

100g Glucose DE 35/40

2g  NOROHY VANIFUSION - ORGANIC MADAGASCAR VANILLA BEAN PASTE

Cook the fondant and glucose to 345°F (175°C) and add the vanilla bean paste.

Pour onto a silicone baking sheet and leave to cool.

Grind into a fine powder and store in a dry place.

Sprinkle into rectangular, square or round stencils placed on a baking mat and bake at 285-300°F (140-150°C).

As soon as the powder has melted and has a shiny finish, remove it from the oven.

Store in a dry place.
06

VANILLA-FLAVORED FENNEL SHAVINGS

Finely slice the fennel bulb using a mandolin cutter.

Season shortly before serving with lemon juice and vanilla bean paste.

Store in the refrigerator.
07

VEGAN CHOPPED ALMOND NOUGATINE

2.5g mineral water

25g deodorized coconut oil

12g Glucose DE 35/40

37g sugar

0.6g pectin NH

45g chopped blanched almonds

Mix the water, coconut oil and glucose in a pan.

Heat to 105°F (40°C), add the sugar and pectin.

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 almonds. Spread onto a silicone sheet.

Bake in the oven at 355-375°F (180-190°C) for approx. 12-15 minutes.

Leave to cool.
08

ALMOND INSPIRATION STREUSEL CRISP

160g Almond Streusel (gluten and lactose-free)

80g ALMOND INSPIRATION

Once the streusel has been baked and cooled, grind it down.

Mix it with the melted couverture.

Use straight away or keep at room temperature.
09

ALMOND STREUSEL (GLUTEN AND LACTOSE FREE)

45g extra fine blanched almond flour

45g raw cane sugar

40g rice flour

1g fleur de sel

35g deodorized coconut oil

10g mineral water

Mix together the almond flour, raw cane sugar, rice flour, and fleur de sel.

Melt the coconut oil at 105°F (40°C). Add the water at 105°F (40°C).

Mix together.

Spread out evenly onto a baking sheet covered with a perforated mat.

Bake at 300°F (150°C) until a warm blond color is achieved.

Assembly and finishing

Provencal Garden

Sprinkle some opaline powder onto a silicone baking mat and use different round cutters to shape it into disks, then bake.

Pour the fennel soup into a juicer to extract the jus for the cream of fennel.

Collect the dry extract from the juicer’s filter, as this will serve as an accompaniment for your dessert. Use a piping bag with a plain round nozzle to arrange well-spaced dabs of Yuzu Inspiration crémeux in the base of a dish.

Arrange some almond nougatine and vanilla opaline disks on your dabs.

Sprinkle some Almond Inspiration pressed streusel around the dabs of crémeux, along with the dried extract from the fennel soup.

Arrange the vanilla and fennel shavings attractively on the almond nougatine disks. Use a paper cone to dab a few droplets of caramel onto the opaline disks and the base of the plate.

Decorate with a few fresh fennel leaves.

Pour the cold cream of fennel into a jug and pour it onto the plate when you are ready to serve.