Original creation
by Sinodis, Shanghai
Flower
Chef :
Brand
Quantity :
Recipe for 15 individual desserts (130 g each)
1. GUAVA SORBET
Ingredients
24 g fresh dill
600 g guava juice
250 g water
120 g caster sugar
13 g lemon puree (no added sugar)
65 g dextrose
20 g nevuline (trimoline syrup)
90 g powdered glucose
7 g cold-hot 5 prosorbet (stabiliser)
Step
Mix all tighter then turbine.
2. HONEY CRISPY
Ingredients
80 g honey
120 g egg white
120 g butter 82%
5 g powdered raspberry
120 g T45 flour
Step
Mix all ingredients, pour into an 11.5 cm-diameter
mould to create a decor of added petals. Place
in the fridge for 2 hours. Bake at 140°C for
3 minutes, then cover with aluminum foil. Continue baking for
1.5 minutes.
3. LEMON HONEY SPONGE
Ingredients
255 g whole liquid egg
20 g lemon puree (no added sugar)
205 g caster sugar
205 g honey
126 g corn oil
180 g whipping cream (35% fat content)
300 g T45 flour
10 g baking powder
3 g salt
Step
Whisk together the egg, puree and sugar, then slowly stir in the
honey. Mix oil and cream before adding flour, baking powder
and salt. Mix well and pour into a square mould 28 cm sides.
Bake at 170°C for 12 minutes.
4. HONEY AND VANILLA CREAM CHEESE
Ingredients
85 g whole milk
40 g honey
18 g gelatin mass
100 g cream cheese
325 g whipping cream (35% fat content)
4 g vanilla extract
Step
Heat the milk and honey before adding the gelatin mass. Add
remaining ingredients and mix. Refrigerate for 24 hours. Whip
before use.
5. HONEY FOAM
Ingredients
65 g honey
2 g whole milk
225 g sugar emulsion
Step
Mix all ingredients and heat to 60°C.
Pour into a siphon before use.
6. PINEAPPLE CUBES WITH ILES DU VENT RUM
Ingredients
300 g fresh pineapple cubes
30 g caster sugar
8 g cornstarch
3 g lime puree (no added sugar)
15 g Iles du Vent rum 40%
12 g whipping cream (35% fat content)
1 lime zest
Step
Cook pineapple cubes and sugar until transparent. Add
cornstarch, puree, Iles du Vent rum, cream and lime zest.
7. ASSEMBLY
Ingredients
No ingredients.
Step
Cut the sponge with a 6 cm-diameter circle, then hollow out
the center with a 2.5 cm-diameter cutter.
The result is a doughnut-shaped sponge to place in the center
of the plate.
Place the sorbet in the center of the sponge, then whisk in the
cream cheese before pouring over the sponge.
Garnish the center with honey foam.
Decorate with pineapple cubes and a honey crunch.
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