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Recipe Step by Step
01
THYME ICE CREAM
960g whole milk
85g fresh thyme
50g 1% fat dry milk
190g sugar 90g Glucose powder DE 33
530g heavy cream 36%
80g egg yolks
9.5g Procrema 5 Hot
Carefully weigh all the ingredients.
First pour the milk into your cooking pot (a saucepan or pasteurizing machine) with the thyme and bring
to a boil. Leave it to infuse for 30 minutes. Strain.
Once it is at 75°F (25°C), add the dry milk.
At 85°F (30°C), add the sugar and glucose powder.
At 105°F (40°C), incorporate the cream and egg yolks.
At 115°F (45°C), finish incorporating the ingredients by adding the stabilizer, which has been added to approx.
10% of the sugar.
Pasteurize at 185°F (85°C) for 2 minutes then quickly cool the mixture to 40°F (4°C).
If possible, homogenize the mixture to make any fat crystals as tiny as possible.
Leave the mixture to sit for at least 12 hours.
Mix using an immersion blender and churn at 15-20°F (-6°C to -10°C).
Freeze at -22°F (-30°F), then store in a freezer at -0.5°F (18°C).
Please note: 300g makes 12 desserts.
02
RASPBERRY SORBET
240g Mineral water
120g Glucose powder DE 33
50g Dextrose
190g Sugar
40g Cold inulin
8g Prosorbet Natur 5
1400g Raspberry purée
Heat the water.
At 85°F (30°C), add the sugar and inulin.
At 115°F (45°C), add the stabilizers mixed with about 10% of the first portion of sugar.
Pasteurize at 185°F (85°C) for 2 minutes then quickly cool the mixture to 40°F (4°C).
Mix the syrup and fruit purée first by hand and then using an immersion blender.
Leave the mixture to sit for at least 4 hours.
Mix using an immersion blender and churn at 15-20°F (-6°C to -10°C).
Store in the freezer at 0°F (-18°C).
Please note: 300g makes 12 desserts.
03
OPALYS WHIPPED GANACHE
Heat the water with the scraped vanilla bean and leave to infuse for 20 minutes.
Sift out any pieces and add the starch to the infusion, then heat it to 185°F (85°C).
Slowly combine the hot mixture with the chocolate.
Immediately mix using an immersion blender to make a perfect emulsion.
Add the larger portion of cold cream and mix again.
Leave to set in the refrigerator, preferably for 12 hours.
Whip until firm.
04
VANILLA OPALINE
100g fondant
100g glucose DE 35/40
100g sugar
10g ground used vanilla bean
Heat the fondant, glucose and sugar to 320°F (160°C).
Add the vanilla powder and leave it to cool on a silicone mat.
Once it has cooled, mix in a blender.
Store the vanilla powder in a damp-proof box.
05
THYME-FLAVORED SPONGE
450g almond paste
310g eggs
20g fresh thyme
3g lemon zest
150g olive oil
30g limoncello
10g Organic Bourbon Vanilla extract
35g pastry flour
35g potato starch
2g fleur de sel
Gradually add the eggs to the almond paste to give it a more liquid consistency.
Beat the mixture in a stand mixer.
Take the thyme leaves, zest the lemons and mix them with the olive oil, limoncello and vanilla extract.
Mix with an immersion blender.
Combine a small amount of almond paste mix and egg with the thyme, zest, olive oil, limoncello and vanilla
extract mixture.
Fold together the two mixtures.
Add the flour, sifted potato starch and fleur de sel.
06
TAHITI SWISS MERINGUE
120g egg whites
230g sugar
4g Tahitian vanilla bean
Put the egg whites and sugar in a mixing bowl with the scratched vanilla.
Put these in a bain-marie and stir occasionally until the temperature reaches 130-140°F (55-50°C).
Take the meringue off the heat and beat it using a mixer.
Cook for approx. 1 hour at or leave it to dry overnight in a hot cupboard at 115°F (45°C).
07
RASPBERRY CRUSH
360g raspberries
50g brown sugar
5g lemon juice
Mix together all the ingredients and crush the raspberries using a fork.
Use immediately.
Assembly and finishing
Preparation: Make the thyme ice cream, raspberry sorbet, vanilla whipped ganache and vanilla opaline. Make the thyme sponge mix, weigh 1000g into a deep 40×60cm flexible mold and bake at 340°F (170°C) for 9 minutes. Cut out 8.5cm diameter circles. Freeze. Churn the raspberry sorbet and arrange 25g into Silikomart ring-shaped molds (ref.25.268.99.0065). Freeze. Churn the thyme ice cream and arrange 25g into the Silikomart ring molds on top of the raspberry sorbet. Place a ring of thyme sponge onto the thyme ice cream. Freeze.
Make the vanilla meringue. Prepare some 28.5cm-long, 4cm-wide strips of acetate. Take a piece of acetate and place the side which naturally rolls up against your work surface. Use a piping bag with a 4mm nozzle to pipe out some uneven strips of meringue to look like roots (see photo). Sprinkle on some vanilla powder and create a circle by laying a strip on its side. Bake at 150°F (65°C) for 1 hour. Do not use the fan setting. Once out of the oven, remove the strip of acetate and store in a hot cupboard or in a damp-proof box. Use a tea strainer or a sieve to sprinkle the vanilla opaline onto a lightly greased silicone mat. Use an 8.5cm ring to cut the opaline into circles and a flower shaped cutter to cut into the circles’ middle (see photo). Put the opalines in the oven at 355°F (180°C) for 2 minutes. Once they are out of the oven, turn them over onto a sheet of baking paper, then roll the silicone mat over on itself to peel off the opalines. Store in a hermetically sealed box in a dry place.
Finishing: Beat the OPALYS and vanilla whipped ganache and use it to fill a piping bag with a 10mm nozzle. Make the raspberry, brown sugar and lemon juice mixture. Place a disk of the thyme sponge, thyme ice cream and raspberry sorbet assembly in the center of the plate. Place 35g of the raspberry preparation in the center of the ice cream assembly. Place a meringue around the ice cream assembly. Arrange 35g of whipped ganache in irregular droplets on the raspberry sorbet. Add some sprigs of fresh thyme and small pieces of fresh raspberry. Finish off by adding a vanilla opaline on the OPALYS and vanilla whipped ganache.