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Sour Sweet Bitter

This is one of the submitted recipes for the Boiron Pastry Challenge and was created by Hans Machura.

The basis was the idea of making a vegan dessert. The reason behind this is that people with a vegan lifestyle are not served a complete dessert, only a few separate non-animal products such as a bowl of fruit. The dessert is the conclusion of the evening and therefore leaves a lasting impression on the guests. That is why it is important that a dessert, even vegan, is top-notch with flavors that go well together.

Ingredients

200gsea buckthorn coulis
Sea buckthorn crémeux
20gGelcrem
50gplant-based cream
75gGranulated sugar
1.8gagar agar +

200gGranulated sugar
100ggrapefruit coulis
50gWater
150gGlucose syrup
8.4gAgar agar

25gPowdered sugar
25gHoney
5glime zest
250gsoy yogurt

120gsoy yogurt
100gWhite chocolate
23gOlive oil
100gCocoa butter
200gWhite chocolate

330gTapioca flour
10gPowdered sugar
220gpomegranate coulis
20gSugar syrup 1:1

50gHoney
20gGlucose syrup
200gGranulated sugar
100gWater
2Baking soda

50gsoy yogurt
Salt
175gFlour
125gMargarine
125gGranulated sugar

4.5gAgar agar
400ggrapefruit coulis
135gGranulated sugar

150gGranulated sugar
500gsea buckthorn coulis
25gGlucose syrup
100gSparkling water
40gPassoã

100gGranulated sugar
2units.itemsRed grapefruit
2units.itemswhite grapefruit
1grapefruit coulis
8verveine leaves
100gWater
30gGlucose syrup

9gsosa bubble
25gGrenadine
250gpomegranate coulis

250gpomegranate coulis
zest of 1 navel orange
50gGranulated sugar
4units.itemscardamom pods
Potato starch

Preparation

  1. Weigh the coulis, cream, sugar, and gelcrem in the thermoblender.
  2. Blend this mixture on setting 4, for 10 minutes at 50°C.
  3. Add the olive oil and the agar+ to the mixture.
  4. Let it blend for 1 more minute, then pour the mixture into a mold.

  1. Mix the granulated sugar, glucose syrup, and water and cook to 121ºC.
  2. Cook the coulis and mix in the agar-agar. Let it boil for 2 minutes.
  3. Pour the grapefruit mixture into the stand mixer and gradually add the sugar syrup.
  4. Once all the sugar syrup is mixed in, let the mixture whip for another 10 minutes.
  5. Pour out the mixture and let it harden for at least 24 hours before use.

  1. Let the soy yogurt drain for 24 hours in a soap-free cloth.
  2. Scoop the mixture into a bowl and mix with the honey, powdered sugar, and lime zest.
  3. Fill the mixture into a piping bag with a plain nozzle.

  1. Melt the chocolate.
  2. Mix the chocolate with the olive oil.
  3. Pour the mixture into the thermoblender and gradually add the soy yogurt until the mixture is homogeneous.
  4. Pour the mixture into molds and let set for at least 5 hours.
  5. Remove the ganache from the molds and spray with white chocolate brush.

  1. Mix the coulis, sugar syrup, and powdered sugar in the thermoblender, and heat to 70ºC.
  2. Add the tapioca flour.
  3. Let the mixture cool down and form into a nice roll.
  4. Steam the roll at 100ºC for 1 hour.
  5. Let the roll rest for 24 hours.
  6. Cut thin slices from it and fry them.

  1. Mix the sugar, honey, glucose syrup, and water and bring to a boil.
  2. Let the mixture boil until it has a golden yellow color.
  3. Remove the pan from the heat and stir the baking soda into the sugar mixture.
  4. Pour the mixture between 2 sheets of baking paper and let it harden.
  5. Break into pieces and store in a sealed container with silica gel.

  1. Mix all the ingredients in the stand mixer.
  2. Pour the mixture onto a silicone mat and bake in the oven at 150ºC.
  3. Once the mixture is baked and cooled, pulse in a blender.

  1. Cook the coulis together with the sugar.
  2. Add the agar-agar.
  3. Let it boil for 2 minutes.
  4. Pour the mixture into a container and let it set in the fridge.
  5. Once the mixture has set, put it in the thermoblender and blend into a smooth gel.
  6. Fill a piping bag with a plain nozzle.

  1. Mix all the ingredients together in a pan.
  2. Bring the mixture to a boil. Let it boil for 2 minutes.
  3. Let the mixture cool down.
  4. Pour the mixture into an ice cream maker and churn until you have a nice smooth sorbet.

  1. Segment the grapefruit.
  2. Cook the coulis, sugar, glucose syrup, water, and verbena to 110ºC.
  3. Let the sugar syrup mixture cool down.
  4. Place the grapefruit segments in a vacuum bag, add the sugar syrup mixture, and vacuum seal.

  1. Cook the coulis with the grenadine.
  2. Let the mixture cool, and add the bubble sosa.
  3. Pour the mixture into a measuring jug and create bubbles using a small pond pump or a straw.

  1. Mix all the ingredients together except the potato starch.
  2. Bring the mixture slowly to a boil, and let it simmer on low heat for 15 minutes.
  3. Strain the mixture and bring it to a boil again.
  4. Mix the potato starch with a little bit of water and use this to thicken the soup until it is slightly thickened.