SPassion fruit / basil sorbet
- Sugar - 50 g
- Glucose - 100 g
- Stabilizer - 10 g
- Water - 200 g
- Basil - 5 g
Boil water, sugar, glucose and stabilizer together.
Pour on fruit purée, mix well with a hand blender together with basil leaves.
Almond milk vanilla rice pudding
- rice - 75 g
- Milk - 200 g
- Cream - 250 g
- Sugar - 50 g
- Butter - 50 g
- Vanilla pods - 1/2
- Almond milk - 250 mL
- Bitter almond liqueur - 10 mL
Cook all the ingredients together except butter and sugar, until reduced by half.
Remove from heat then add sugar and butter.
Let it set in fridge before to use.
Passion fruit tuile cookie
- Flour - 15 g
- Sunflower oil - 80 g
Mix all the ingredients in a bowl.
Pour one spoon of the mix in a hot saucepan, cook for 2 min.
Passion fruit jelly
- Agar agar - 5 g
Boil the fruit purée with agar-agar.
Leave to cool in the fridge, then mix well with a hand blender.
- Almond milk - 373 mL
- Sugar - 40 g
- Egg yolk - 120 g
- Gelatine (sheet) - 6 g
Simmer the almond milk. Mix well the sugar and egg yolks in a bowl.
Add some almond milk to the egg mixture, then poor in a bowl. Cook to 85}C.
Add gelatin leaves soaked in cold water.
Basil microwawe sponge
- Egg white - 190 g
- Egg yolk - 20 g
- Icing sugar - 60 g
- Sunflower oil - 10 g
- Flour - 65 g
- Basil - 20 g
- yellow coloring - 1 drop
- green coloring - 1 drop
Combine all the ingredients together and strain.
Pour all the mixture into a siphon. Charge with 2 gas cartridges.
Half-fill a plastic cup, then bake in the microwave for 40 sec. at full power.
Leave to cool.