You are using an outdated browser. Please upgrade your browser to improve your experience and security.
Recipe Step by Step
WAINA POT DE CRÈME
300g whole milk
35g glucose syrup
3.5 ea gelatin sheets (gold)
490gWHITE WAINA 35%
600g whipping cream
Combine the milk and glucose syrup and bring to a scald.
Bloom the gelatin in cold water.
Dissolve the bloomed gelatin in milk.
Strain and emulsify into the melted WAINA 35% chocolate to create a thin ganache.
Using an immersion blender, combine the cream into the chocolate ganache and continue to emulsify.
Pour into desired vessels and allow to crystallize refrigerated for 6-8 hours.
MANDARIN MICRO CAKE
125g mandarin or tangerine juice
190g cake flour
75g butter (melted)
1 ea mandarin zest
0.5g vanilla bean
Bring to a high enough speed to create a vortex and slowly add the sugar and salt.
Continue increasing the speed to maintain a strong vortex and slowly add the flour; blend very well.
Add the melted butter and blend until homogenous.
Strain the batter and load into a .5 liter siphon container. Charge with 2 chargers and shake vigorously.
To finish, shake the siphon, invert it, and deposit the cake batter into a microwave-safe container that has been lightly greased. Pyrex or ceramic is recommended and a general shape that is taller rather than wider is also recommended. It is possible to use disposable paper cups or similar, but be careful of molds that may be coated in wax or plastic.
100g invert sugar
8g citric acid
Blend into the combined water and Campari using an immersion blender.
Bring to a simmer.
Blend in the invert sugar and sugar and continue heating until a simmer is again reached. Blend throughout this process.
Add citric acid while blending, and immediately pour into a lightly greased tray or mold.
Allow to set fully under refrigeration before either cutting to shape or puréeing into a smooth jam/gel consistency.
PASSION FRUIT SYLLABUB (WHIPPED)
160g passion fruit purée
550g whipping cream
Bring the sugar and cream to a scald, and using an immersion blender combine the reduced passion fruit purée with the cream mixture.
Allow the Syllabub to set under refrigeration prior to whipping until stiff enough to form a quenelle.