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Made with YUZU INSPIRATION
MAKES 24 DESSERTS9 steps
Recipe Step by Step
VEGAN CALAMANSI & YUZU INSPIRATION CRÉMEUX
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.
COCONUT & ANISEED VEGAN CARAMEL
140g oat drink
2.5g green anise seeds
140g cream of coconut
2g fine salt
95g COCOA BUTTER
70g mineral water
25g Glucose DE 35/40
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)
390g 55% ALMOND PASTE
320g mineral water
65g lemon juice
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.
CREAM OF FENNEL
33g Gelcrem Cold
1100g Fennel Soup
100g Glucose DE 35/40
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.
VANILLA-FLAVORED FENNEL SHAVINGS
15g lemon juice
Season shortly before serving with lemon juice and vanilla bean paste.
Store in the refrigerator.
VEGAN CHOPPED ALMOND NOUGATINE
2.5g mineral water
25g deodorized coconut oil
12g Glucose DE 35/40
0.6g pectin NH
45g chopped blanched almonds
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.
ALMOND INSPIRATION STREUSEL CRISP
160g Almond Streusel (gluten and lactose-free)
Mix it with the melted couverture.
Use straight away or keep at room temperature.
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
Melt the coconut oil at 105°F (40°C). Add the water at 105°F (40°C).
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
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.