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"Maghreb" dried plum and fig spheres

A creation by Martín Lippo

"Maghreb" dried plum and fig spheres

For the spicy onions

  • Chopped onions - 200 g
  • Butter - 25 g
  • Salt - 1 g
  • Ginger powder - 1 g
  • Cinnamon powder - 1 g
  • Black pepper - 0,5 g
  • Chicken stock - 150 g

For plum spheres

For fig spheres

For the alginate bath

  • Alginate - 5 g
  • Filtered water - 1000 g

Put butter in a saucepan.
Add chopped onion.
Add salt.
Stir-fry onion.
Add spices.
Add chicken stock.
Add honey (for fig spheres, skip this step).
Cover.
Evaporate.
Transfer in a jar.
Add fruit puree.
Add water and gluconolactate.
Blend with Turmix.
Place in a dispenser.
Fill silicon hemispheric molds.
Freeze.
Mix alginate and half water with Turmix.
Add the remaining water and use Turmix again.
Heat the alginate bath to 50°C.
Drop the frozen hemispheres into the bath.
Leave to cook for 3 minutes.
Remove from the bath.
Rinse to remove excess alginate.
Dry with paper towel.
Place into a dehydrator.
Dehydrate at 50°C for 4-6 hours.
Cook in oil.
Heat at 70°C.

Serve both warm"dried" spheres with quails cooked sous vide at 62°C for 2.5h then pan-fried, quail juice seasoned with cinnamon and ginger, toasted pine nuts, parsley and coriander leaves, and sprinkled with cinnamon.
"Maghreb" dried plum and fig spheres
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