Blood orange and pisco cream

Pastry recipe
Dennis Middeldorp

Dennis Middeldorp

Executive Chef
Restaurant 'Sense' in Hertogenbosch, Netherlands, 1 Michelin Star
  1. Blood orange cream


    • Frozen fruit purée 100% : Blood orange - 300 g
    • Sugar - 100g
    • Gelatine (sheet) - 5
    • Butter - 75g
    • Egg yolk - 150g

    Mix the blood orange puree with the egg yolks and sugar in a thermoblender at 85°C then gradually add the butter.
    Then add the bloomed gelatine and pour into hemispherical moulds and put in the refrigerator.

    In this step

  2. Sweet sphere


    • Isomalt - 1kg
    • red coloring

    Cook the isomaltose at 189°C.
    Cool to 160°C, add the colouring then pour into round shapes of different sizes.
    Roll the shapes around to get rid of excess sugar.

  3. White beer espuma


    • Frozen fruit purée 100% : Blood orange - 100 g
    • White beer - 30cl
    • Sprigs of coriander - 4
    • Simple syrup - 5cl
    • Gelatine (sheet) - 2
    • Mint (leaves) - 2
    • Lime (zest) - 1
    • Thickener - 20g

    Mix all the espuma ingredients together, excluding the binder.
    Strain then slightly warm before adding the bloomed gelatine.
    Measure out 10 cl of this mixture then pour it into a siphon and load a gas cartridge.
    Measure another 10 cl of the same mixture then blend with the mint and the coriander.
    Pour the strained preparation drop by drop into the liquid nitrogen.
    Store the balls in the freezer.

    In this step

  4. Velvet


    • White chocolate - 500g
    • Cocoa butter - 250g
    • red coloring

    Warm the velvet’s ingredients to 35°C.
    Colour half and leave the rest neutral.

  5. Presentation

    Spray the spheres. Fill a large sweet sphere with espuma and top with a hemisphere of blood orange cream.
    Arrange the espuma pearls all around then lay out the other sweet spheres.

  6. Pisco


    • Frozen fruit purée 100% : Lemon - 6 cl
    • Frozen fruit purée 100% : Blood orange - 6 cl
    • Pisco - 28cl
    • Egg white - 3cl
    • Fennel
    • Blood orange (powder)
    • Borage cress

    Pour the liquids and egg white into a shaker and shake without ice.
    Add the ice-cubes and shake again.
    Pour into a glass and garnish with the blood orange powder, cress and fennel.
    Serve with the dessert.

    In this step

Download this recipe

Download Download