Rhian Shellshears autumn currents

Rhian Shellshears autumn currents

Black Current Leaf Sorbet:
100g black current leaf syrup
300g water
50g glucose
20g spinach
10g black current leafs

– Blend everything in a thermo at 60oC for 5 mins
– Strain and place in ice cream machine and churn until set
– Place into small sphere mould and freeze

Yoghurt Mousse:
300g yoghurt
50g egg white
50g glucose
50g sugar
20g water
300g cream
4.5g gelatin

– Soak gelatin
– Whip cream to soft peak
– Place egg whites in mixer
– Cook sugar’s together with water to 118oC
– Pour it over whipping egg whites until stiff
– Add melted gelatin to yoghurt
– Fold in meringue into yoghurt then fold in cream
– Fill mould with yoghurt mousse then place in sorbet from mould

Yoghurt Crumble:
150g yoghurt
40g black current puree

– Cook yoghurt on stove top until all liquid is gone
– Add puree and cook again until dry
– Dehydrate in dehydrator at 60oC
– Blend into a powder and reserve

Yoghurt Chips:
200g yoghurt
20g black current puree
40g sugar
2g agar agar

– Bring yoghurt on stove top with puree, sugar and agar to the boil
– Spread out on silpats and dry in the at 62oC over night
– Place in a container and reserve

Fresh Black Current:
100g Picked fresh black currents

– Pick black currents and reserve

Black Current Leaf Powder:
10g black current leaf

– Dry leafs and blend into a powder
– Reserve powder

Black Current Oil:
30g black current leaf
10g spinach
150g oil

– Place everything in thermo mixer and blend at 60oC for 5 minutes
– Strain and place in freezer until solids are frozen on the bottom
– Strain and reserve oil

– Place a small amount of yoghurt crumble of the plate
– De-mould the sphere and place on a frozen tray
– Mould yoghurt sheets around the sphere by hand so the break into small shards around the mould
– Place the moulded sphere onto the yoghurt
– Place black currents onto the yoghurt sphere
– Drizzle oil around mould
– Dust with black current leaf powder

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