World Gourmet Summit 2003 |
Culinary Masterclasses |
The Cuisine of |
Oriol Balaguer |
Estudi Xocolada, Barcelona, Spain |
California Raisins White Cream |
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Serves 4 | |
Ingredients | ||
380ml 500g 200g 1kg 120g |
California
raisins cream : milk cream egg yolks white chocolate covertures California raisins |
|
350g 100ml 1kg 5g |
Sugar
coated pumpkin seeds : sugar water pumpkin seeds, lightly grilled or fried butter |
|
350ml 2 400ml 300ml 8g |
Lime
jelly : sugar syrup, equal amounts water & sugar Tahiti vanilla pods water lime juice, freshly squeezed geletine leaves |
|
700g 300g |
White
caramel : fondant glucose white chocolate blanc satin covertures |
|
Garnish
: lime zest, grated |
Method
For the cream: Mix the milk, cream and egg yolks together and heat to 86ºC. Strain onto the chopped couverture, and allow to rest for a few minutes to emulsify. Finally, add the California raisins. Keep in the refridgerator for 24 hours. For the sugar coated seeds: Heat the sugar and water together to 114ºC, then add the pumpkin seeds and allow to caramelise. Mix in the butter, pour the mixture onto a silicone sheet and leave to cool. For the lime jelly: Infuse the syrup with the vanilla. Add the water and the juice. Heat to 90ºC and melt in the gelatine leaves. Leave to cool. Once at room temperature, pour into a soup plate. For the white caramel: Heat the fondant and glucose up to 160ºC and add the chopped white chocolate couvertures. Stir until smooth and homogeneous. Shape as desired. Serving Spoon a quenelle of California raisins cream in the middle of the set lime jelly. Top with the sugar-coated pumpkin seeds and white caramel. Garnish with grated lime zest. |