Flavors from Catania
Pastry recipe10 serves.
"This is an interesting combination of chickpeas and blood orange with the citric punch of the apple. The idea it is to feel acidity and freshness combined with the very special and natural blood orange flavour.
The concept of the pre-dessert is to have something between the last savoury dish and the first dessert. Normally this preparation is reserved for long menus or degustation menus. The objective is to have something very simple and fresh to clean your mouth to guarantee a good tasting for the following desserts.
For me, it is important to have no more than 3-4 ingredients. The pre-dessert should be fresh and simple. "
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Chickpeas juice
Ingredients
- Frozen fruit purée 100% : PGI Sicilian blood orange - 70g
- Chickpeas - 1000g
Clean the chickpeas. Introduce it in the cold press juicer. Add the lemon purée and reserve it in cold.
In this step
Frozen fruit purées -
Chickpea and apple juice
Ingredients
- Apple juice - 750g
- Chickpeas juice - 500g
- Xantan gum - 1,3g
Mix all the ingredients using a hand blender. Reserve it in cold.
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Blood orange gelatin
Ingredients
- Frozen fruit purée 100% : PGI Sicilian blood orange - 700g
- Sugar - 160g
- Dextrose - 30g
- Invert sugar - 8g
- Sorbet stabiliser - 3g
- Water - 82g
Heat 50g of the purée to melt the gelatin mass. Add the rest of the purée.
Dose the gelatin very fine in baking trays. Should be around 1mm. Reserve it in cold.
Cut it using a round pastry cutter.In this step
Frozen fruit purées -
Blood orange sorbet
Ingredients
- Frozen fruit purée 100% : PGI Sicilian blood orange - 700g
- Sugar - 160g
- Dextrose - 30g
- Invert sugar - 8g
- Sorbet stabiliser - 3g
- Water - 82g
Mix the solids together. Add this mix to the water, moving with a wisk to integrate everything well. If it is necessary, mix it with the hand blender. Heat until 82ºC, let it cold in fridge for 12h. Add the Blood orange purée and introduce it in the ice cream machine.
In this step
Frozen fruit purées
