Saffron strawberry pearls and spicesPastry recipe
Cumin puffed meringue
- Egg white - 146.3 g
- Sugar - 146.3 g
- Icing sugar - 97.6 g
- Cumin - 9.8 g
Whisk egg whites and add sugar gradually in 3 times.
As soon as getting meringue consistency, fold in the icing sugar with a rubber spatula.
Pipe some dots of meringue (with a 12’ plain nozzle) on an oiled tray and sprinkle with crushed cumin seeds.
Bake at 150°C for 25 min. Cool it down and store in a proper container.
Strawberry juice base
- Frozen fruits IQF : Strawberry - 876.6 g
- Sugar - 23.4 g
Place the strawberries in bowl with sugar.
Wrap with cling film then cook on bain-marie at 90°C for 3 h.
Strain through a cloth and cool it down.
In this step
- Frozen fruit purée 100% : Lime - 18.3 g
- Sugar - 12.2 g
- Strawberry juice base - 365.3 g
- Sugar - 12.2 g
- Pectin NH - 4.3 g
- Strawberries - Q.S.
Heat the strawberry juice.
At 40°C, add sugar mixed with the pectin NH, and boil for 1 min.
Add the Lime purée and cool it down.
Before use, temper the glaze to 29°C and glaze strawberry pearls (5 per portion).
In this step
- Strawberries - 337.9 g
- Sugar - 45.6 g
- Vanilla pod - 0.6 g
- Cinnamon (sticks) - 2.4 g
- Star anise - 2.4 g
- Pectin NH - 6.5 g
In a pan, strawberries tremlings (from the juice) and 100% strawberry purée with sugar (35,5 g) and all spices.
Heat slowly and add sugar (10,1 g) mixed with pectin NH.
Bring to a boil for 1 min. and add the lemon purée.
Cool it down, remove spices and mix until marmalade consistency.
Saffron ice cream
- Milk - 419.3 g
- Cream 35% fat - 104.8 g
- Iranian Saffron Sargol Grade 1 - 1.6 g
- Milk powder 0% - 33.5 g
- Stabilizer - 1.7 g
- Egg yolk - 50.3 g
- Sugar - 94.3 g
- Butter - 94.3 g
In a saucepan, heat milk, cream and saffron.
At 35°C, add butter. At 45°C add egg yolks and mix. At 60°C, add sugar mixed with the
powders, and bring to 83°C.
Then, blend with a hand mixer.
Cool it down, then maturate for 12h.
The next day, strain the mix, blend and use Pacojet, pour in 3 silicones molds palet
10 cm diameter and freeze.
Before use, blend the ice cream and store at -14°C.
Churn then store in container at -14°C.
Dried taggiasches olives
- Dried taggiasche olive - 600 g
Set on Silpat and dry in oven at 50°C for 4 h.
Keep storage protected from moisture.
- Dried taggiasche olive - 210 g
- Water - 42 g
- Sugar - 105 g
In a pan, heat water and sugar and bring to 115°C.
Add dried olives and mix on side until syrup is covering all olives.
Put it back on heat and mix for 2 min.
Set on a silicone sheet.
Place in the oven at 130°C for 10 min. (to remove extra humidity).
Cool it down and separate.
Lemon jelly cubes
- Water - 85.6 g
- Sugar - 96.3 g
- Lemon (zest) - 0.4 pcs
- Gelatin - 2.6 g
- Agar agar - 1.3 g
- yellow coloring - Q.S.
In a pan, heat water with sugar mixed with agar-agar.
Bring to boil for 2 min, then, on side add hydrated gelatin.
Mix and strained on Lemon purée, zest and add the colorant.
Pour into a 12-cm frame and cool it down.
Unframe then cut into 1.5 cm cubes.
With a stencil, spread the strawberry marmalade in the center of the plate.
Plate 5 strawberries pearls, 5 lemon jelly cubes, 2 quenelles of saffron ice cream,
3 pieces of cumin meringue.
Sprinkle sanded olives, olive oil and lime zest.