Madagascar Bourbon Vanilla Exotic Flowers
Author: Tristan Rousselot
Servings: 10
Ingredients:
HYDRATED GELATIN
- 86g Water
- 14g Fish Gelatin Powder
VANILLA SPONGE CAKE
- 192g Blanched Ground Almonds
- 27g PROVA Gourmet Madagascar Bourbon Vanilla Flavor with Seeds
- 192g Icing Sugar
- 229g Egg
- 53g Strong White Flour
- 168g Egg White
- 38g Sugar
BANANA EXOTIC CONFIT
- 150g Williams Pear Purée
- 150g Banana Purée
- 150g Passion Fruit Purée
- 4g Pectin NH Glaze
- 10g Sugar
EXOTIC FRUIT AND CORIANDER BRUNOISE
- 200g Kiwi
- 200g Pineapple
- 200g Mango
- 10g Coriander
- 100g Lime
COCONUT, CARDAMOM & VANILLA CHANTILLY CREAM
- 307g Coconut Purée
- 29g Sugar
- 4g Green Cardamom
- 6g PROVA Gourmet Madagascar Bourbon Vanilla Bean
- 10g Hydrated Gelatin
- 240g Whipping Cream
LIME ROYAL ICING
- 403g Icing Sugar
- 81g Egg Whites
- 16g Lemon Juice
YUZU GEL
- 140g Yuzu Juice
- 6g Sugar
- 4g Agar Agar
DECORATION
- 20g Coriander Cress
- 20g Marigold Flowers
- 100g Lime
- 10g PROVA Gourmet Madagascar Bourbon Vanilla Powder
Directions:
HYDRATED GELATIN
- 1. Mix all the ingredients together and leave the mixture to rest for 20 min. Melt in the microwave to finish the mixture and leave it to set in the refrigerator. Cut into small cubes.
VANILLA SPONGE CAKE
- 1. In the bowl of a mixer fitted with a whisk, emulsify the ground almonds, vanilla flavor, and sifted icing sugar with the whole eggs. Use a spatula to add the sifted flour.
- 2. Whisk the egg whites and stiffen with the sugar, then fold into the mixture.
- 3. Bake in a fan-assisted oven at 180°C for 8 to 10 min. Place the sponge onto a rack to cool, then cut out circles.
BANANA EXOTIC CONFIT
- 1. Mix all the fruit purees in a saucepan, and heat to 50°C. Whisk in the combined sugar and pectin NH.
- 2. Heat the mixture to 85°C then cool. Smooth the confit or blend until smooth.
EXOTIC FRUIT AND CORIANDER BRUNOISE
- 1. Wash and peel the fruits, then finely dice to an even brunoise. Zest the lime and add the chopped coriander. Mix the brunoise with the exotic confit.
COCONUT, CARDAMOM & VANILLA CHANTILLY CREAM
- 1. One day ahead, split the vanilla beans and scrape out the seeds. Heat together with the coconut puree, sugar, and cardamom to 70°C, then leave to infuse overnight.
- 2. On the day, strain through a fine sieve to remove any beans and the cardamom. Heat the infusion, add the hydrated gelatin and cream, then blend.
- 3. Add the mixture into a siphon with one gas cartridge, then leave to cool.
LIME ROYAL ICING
- 1. Sift the icing sugar. Combine all of the ingredients in the bowl of a mixer fitted with a flat beater. Emulsify the mixture to the desired texture.
- 2. Working on a Silpat, use the “Flowers” stencil as a guide to add a fine layer of royal icing, and allow to dry in the oven at 70°C for 2 hours.
YUZU GEL
- 1. In a saucepan, heat the yuzu juice to 50°C, then whisk in the agar agar pre-mixed with the sugar, and bring to a boil. Cool, then blend.
DECORATION
- 1. Set a circle of vanilla sponge onto a plate, then place a metal ring and pour in the finely diced exotic fruits, coriander, and confit.
- 2. Place a scoop of sorbet in the center. Use the siphon to top the sorbet with vanilla coconut Chantilly, then arrange the royal icing “flower” and pipe dots of exotic fruit confit and yuzu gel in the center.
- 3. Sprinkle over a hint of lime zest and a little vanilla powder. Garnish with coriander cress and marigold flowers.