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Dessert: Transmission

This dessert consists of various components including a shortbread, mousse, cream, and fruit preparations.

Ingredients

50gButter
50gground almonds
0.5units.itemslime zest
50gFlour
20gEgg yolk
1units.itemspinch of vanilla powder
40gPowdered sugar

33gPowdered sugar
30gFlour
17gButter
10gBoiron yuzu purée
11gEgg white

150gWater
vanilla pods
Orange juice
110gSugar

30gmaple syrup
50gPecans

230gwarm syrup
1units.itemsOrange

40gBoiron yuzu purée
100gBoiron mandarin purée
Boiron ginger speciality
Boiron lemongrass speciality
50gOrange juice
100gSugar
1units.itemsbourbon vanilla pod
150gYogurt
2gsuperneutrose
20gatomized glucose

150gYogurt
22gGelatin mass
1units.itemsvanilla pod
25gHoney
150gwhipped cream 35%

2units.itemsOranges

8gGrape seed oil
125gpecan praliné

125gwhipped cream 40%
25gSugar
100gWater
125gMilk
15gGlucose
75gpecan praliné
3gPectin NH
24gGelatin mass

20gSugar
135gcream (35%)
25gEgg yolk
12gGelatin mass
1units.itemsTahiti vanilla pod
125gMascarpone

190gBoiron mandarin purée
20gBoiron yuzu purée
6gSugar
10gBoiron ginger speciality
1.4000000000000001gAgar agar
gold leaf

12units.itemsPecans

Vene cress

Preparation

  1. Mix all ingredients together and spread between 2 sheets of paper.
  2. Store in the refrigerator.
  3. Cut into crescents and circles and bake on a silpat in the oven at 170°C.

  1. Melt the butter, mix it with the powdered sugar, then with the yuzu puree, egg white, and finally the flour.
  2. Store in the refrigerator.
  3. Make waffles from the dough and bake in the oven at 170°C.

  1. Bring water and sugar to a boil together with the vanilla pods.
  2. Add orange juice.

  1. Chop the pecans. Mix with the maple syrup.
  2. Spread out and bake in an oven at 170°C.

  1. Make a zest from an orange peel and cut into thin strips.
  2. Blanch 4 times and add to the warm syrup.

  1. Heat the purees and orange juice with the vanilla pod and add the powders.
  2. Bring to a boil and mix the syrup with the blended yogurt.
  3. Churn the mixture and set aside in a paco container.

  1. Mix the yogurt, vanilla, and honey with the gelatin mass.
  2. Stir in the whipped cream.

  1. Cut 20 segments from the oranges.

  1. Mix the pecan praliné with the grapeseed oil.
  2. Store in a piping bag.

  1. Bring the milk, cream, sugar pectin, glucose, and praliné to a boil, add the gelatin mass, and mix everything together.
  2. Add water if necessary and freeze.

  1. Make a custard with the cream, egg yolk, vanilla, and sugar at 84°C 

  1. Bring all ingredients to a boil.
  2. Pour into a mold.
  3. The leftover jelly can be stored in a bowl.
  4. Let cool and place in the refrigerator.
  5. Transfer the remaining jelly into a piping bag and store in the refrigerator.

  1. Roast the nuts for about 10 minutes in the oven at 170°C.

  1. Pipe a jelly moon onto the plate.
  2. Place the ice dessert on top and cover with the caramelized pecans.
  3. Place a shortbread on the moon and pipe dots of the vanilla mascarpone cream, jelly, orange zest strips, wafers, pecans, orange segments, and a quenelle of the sorbet onto the plate.
  4. Place the 'filled' moon on the dessert and garnish with 3 sprigs of vene cress.