"Maghreb" dried plum and fig spheres
Savoury recipeMartin Lippo, Chef at Vakuum and Nitroschool in Barcelona proposes innovative techniques based on fruit purées Les vergers Boiron.
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For the spicy onions
Ingredients
- Chopped onion - 200g
- Butter - 25g
- Salt - 1g
- Cinnamon (powder) - 1g
- Black pepper - 0,5g
- Chicken broth - 150g
- Ground ginger - 1g
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For plum spheres
Ingredients
- Frozen fruit purée 100% : Dark-red plum - 300 g
- Water - 40g
- Spicy onion - 100g
- Orange blossom water - 12 drops
- Gluconolactate - 12g
In this step
Frozen fruit purées -
For fig spheres
Ingredients
- Frozen fruit purée 100% : Violet Fig - 300 g
- Water - 150g
- Spicy onion - 100g
- Orange blossom water - 12 drops
- Gluconolactate - 12g
In this step
Frozen fruit purées -
For the alginate bath
Ingredients
- Alginate - 5g
- Mineral water - 1000g
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Elaboration
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.
