Blackcurrant sweetscented bedstraw mango almond

Jurgen Koens - Pastryclub

Blackcurrant purée

1 kg Prestige blackcurrant
25 g dextrose

Blend the ingredients until completely smooth and sieve.

Panna cotta sweetscented bedstraw almond

8 g gelatine + 40 g water
500 g sweetened whipping cream
12 g sweetscented bedstraw
60 g white chocolate
20 g fresh lime juice
30 g almond milk

Soak the gelatine in cold water. Heat half the whipping cream together with the sweetscented bedstraw to 70°C for 7 minutes. Dissolve the gelatine in the warm whipping cream and add the chocolate. Stir until smooth and sieve. Add the remaining half of the whipping cream, lime juice and almond milk. Transfer the mass into a silicon bombe baking mat of 5 cm diameter and freeze lightly.

Sablé

300 g butter
125 g powdered sugar
5 g salt
125 g amandel broyage
3.3 pcs whole egg
500 g Zealand flour

Mix the butter, sugar, salt and broyage into a creamy mass. Briefly mix in the egg and flour.Cool and roll out the dough. Cut circles of 8 cm diameter and bake them at 170⁰C until done.

Cremeux-blackcurrant ball

200 g blackcurrant purée
60 g egg yolk
75 g whole egg
55 g sugar
3 g gelatine
70 g butter at room temperature

Mix the blackcurrant purée, egg yolk, whole egg and sugar and cook until a temperature of 84°C is reached. Soak the gelatine and dissolve it in the warm mass. Cool until 35°C and blend in the butter. Spray into a ball mat and freeze lightly.

Mangomousse

190 g mango purée
15 g lime juice
20 g sugar
4 g gelatine + 20 g cold water
200 g whipping cream

Heat half the mango with sugar. Dissolve the soaked gelatine in the mixture. Add the lime juice and the remaining mango purée. Whip up the whipping cream until firm. Mix in the whipping cream with a spatula once the mass has reached 25°C. Spray half into the quenelle mats and freeze lightly. Keep the remaining half refrigerated.

Choux

50 g milk
115 g water
4 g sugar
2 g salt
66 g butter
110 g all-purpose flour
165 g whole egg

Boil the milk, water, sugar, salt and butter. Add the flour and stir rapidly. Allow the dough to cook until the ball separates from the pan. Transfer the dough to the KitchenAid with the butterfly and add the egg bit by bit until the dough mass is smooth. Transfer into a silicon bombe baking mat of 2.5 cm diameter and freeze lightly.

Streusel

60 g butter
60 g patent flour
70 g sugar
2 g salt
20 g ground hazelnuts

Briefly mix all the ingredients to form dough. Spread a thin layer of dough in between two silicon baking mats and freeze lightly. Cut circles of 3 cm diameter and freeze lightly once again. Transfer the frozen bombe cream puff batter onto a silicon baking mat and top with a streusel circle. Allow to rest for 5 minutes and bake for 20 minutes at 165°C until done. Make a hole in the bottom of the cream puffs. Spray in the mango mousse and fill them up.

Blackcurrant-sugar crisp

200 g blackcurrant candy

Pulverise the candy to a powder using the thermomixer.
Use a sieve to sprinkle a very thin layer of powder onto a silicon baking mat. Bake for 2 minutes at 150°C. Remove the crisp while warm and shape it. Keep dry.

Blackcurrant-lime foam

200 g blackcurrant purée
20 g lime juice
15 g powdered sugar
1,1 g lectin

Mix the ingredients with a hand-held blender. Allow the mixture to rest for 15 minutes and froth.

Decoration & Plating

6 aromatic pickled blackcurrants per plate (see pickled soft fruit recipe).
Sweetscented bedstraw sprigs and lemon grass.

 

Transfer the panna cotta to the sablé base and top with the cream puff.Place a quenelle mango mousse and 2 cremeux balls on top. Spray a little bit of lime gel in between. Place herbs and blackcurrant crisp on the side. Finish with foam.