Lemon Balm Broth/Exotic Fruit Salad/Sorbet
Recipes are for 10 servings
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Lemon Broth
Ingredients:
700 gr water
100 gr sugar
50 gr agave light syrup
10 gr vanilla bean split
50 gr lemongrass
3.5 gr white cardamom seeds only (shell off)
400 gr orange juice
150 gr lemon juice
100 gr fresh passion fruit
20 gr lemon zest
40 gr orange zest
20 gr whole black peppercorns
50 gr mint
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5 gr black mint
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Method:
Peel the orange and the lemon. Blanch the skin and rinse under cold water. Juice the orange and the lemon.
Combine all of the ingredients in the gastrovac.
Pressure at 0.8 bars, infuse at 90°C for 30 minutes.
Cool down over ice and place in the refrigerator. Add the black mint and let infuse.
Strain after 3 hours.
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Diced Exotic Fruits
Ingredients:
200 gr pineapple
200 gr papaya
200 gr mango
200 gr apricot puree
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Method:
Dice the fruits in a small brunoise then add the apricot puree and passion fruits. Keep in a cooler until needed.
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Mango/Passion Fruit Sorbet
Ingredients:
500 gr fresh mango
75 gr fresh passion fruit
50 gr glucose syrup
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Method:
Peel the mango and dice the pulp. Blend with the glucose syrup until perfectly smooth Infuse the passion fruit. Pass through a fine chinois.
Pour into a pacojet container and freeze.
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Flavored Lemon Grass Milk
Ingredients:
500 gr skim milk
50 gr lemon grass
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Method:
Shave the lemon grass and pound in a mortar quickly. Blend with the milk. Pass through a fine bag.
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Lemon Grass Marshmallow
Ingredients:
150 gr flavored lemon grass milk
100 gr flavored lemon grass milk
12.5 gr of gelatin
0.75 gr versawhip
20 gr lime juice
20 gr lemon olive oil
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Grated Lime
Black mint sprigs
Fresh passion fruit
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Method:
Soak the gelatin into cold water.
Cool 150 gr of milk down to 3˚C.
Warm 100 gr of milk up to 40˚C and dissolve the gelatin into it. Let the milk cool down to 22˚C and put it in the mixer, medium speed.
Pour slowly the rest of the milk on top and let emulsify until the milk gets a meringue consistency. Pour the lemon olive oil while whipping
Pipe the marshmallow and them set in the refrigerator.
Grate the lime zest over the marshmallow on plating; place passion fruit and the black mint on top.
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Guava/Apricot Shell
Ingredients:
400 gr guava puree
200 gr apricot puree
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Method:
Blend the apricot and the guava puree, pass through a fine bag.
With a 5 inch ladle create a shell for the soup by deeping in the liquid nitrogen. Keep frozen.
Hello,
This sounds fantastic. When trying to make something like this, is the passion fruit weight the whole fruit or only the gel and seeds inside?
Thank you
Posted by: Garrett | September 25, 2016 at 04:59 PM