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Lychee Sorbet, Pineapple, Carica, and Eucalyptus Yogurt

10 Servings

Ramon Perez, David Myers Group - StarChefs.com 2010 International Pastry Competition

Lychee Sorbet:
    • 100 g. sugar
    • 3 1/5 g. sorbet stabilizer
    • 100 g. water
    • 100 g. glucose
    • 5 g. milk powder
    • 50 g. lime juice
    • 450 g. The Perfect Purée Lychee Puree,  thawed
Method:
1. Bloom the gelatin.
2. Bring the cream to a boil and then dissolve the gelatin into the cream.
3. Stir the cream mixture into the yogurt; mix well and add the eucalyptus.
4. Pour the mixture into an iSi food whipper canister, charge twice, and let rest in the refrigerator for at least 2 hours.
5. On an acetate-lined sheet pan, dispense little mounds of yogurt; freeze in an Irinox Blast Chiller; break apart into small pieces.
Frozen Eucalyptus Yogurt:
    • 2 9/20 g. gelatin
    • 50 g. cream
    • 350 g. greek yogurt
    • 18 drops eucalyptus oil
Method:
1. Mix 25 grams of the sugar with the stabilizer in a small bowl.
2. Bring the water, glucose, and remaining sugar to a boil.
3. Once up to 75°C, add the stabilizer mixture, milk powder, and lime juice.
4. Bring to 85°C. Allow to cook for 3 minutes. Chill rapidly.
5. Add the lychee puree and spin in the Carpigiani LB100.
Lime Gel:
    • 100 g. water
    • zest of 1 lime
    • 50 g. lime juice
    • 100 g. sugar
    • 2 1/2 g. agar
Method:
1. Bring the water to a boil with the lime zest and juice.
2. Mix the sugar with agar in a small bowl.
3. Once the water mixture boils, whisk in the sugar and agar; boil for 1 minute, strain, and chill until set.
4. Break the gel into 2-inch pieces, puree in a blender until smooth, and then strain.
Raspberry Streusel:
    • 50 g. butter
    • 50 g. sugar
    • 50 g. AP flour
    • 50 g. almond flour
    • 80 g. freeze dried raspberry
Method:
1. Preheat the oven to 285°F.
2. Combine all of the ingredients in a Robot Coupe and pulse 5 times.
3. Bake for 15 minutes, cool, and then crumble.
Raspberry Tuile:
    • 50 g. glucose powder
    • 100 g. PreGel Magic Sugar
    • 175 g. fondant
    • 70 g. freeze dried raspberries
Method:
1. Preheat the oven to 220°F.
2. Bring the glucose, Magic Sugar, and fondant to 160°C.
3. Pour onto a Silpat and cool.
4. Break up the candy into pieces and grind into a powder, with the raspberries, using a spice grinder.
5. Put a rectangle mold on a Silpat and sprinkle the sugar into the mold, remove the mold, and bake for 3 minutes.
6. Remove from the oven and roll the tuile over a wooden dowel to shape it.
7. Keep in an airtight container.
Orange Blossom Milk:
    • 225 g. low fat milk
    • 25 g. sugar
    • 3/4 g. iota carrageenan
    • 10 drops orange blossom oil
Method:
1. Bring the milk to a boil and then transfer to a blender.
2. Mix the iota carrageenan with the sugar in a small bowl.
3. With the blender on low speed, sprinkle in the sugar-iota mixture.
4. Chill and then add the orange blossom oil.
Chamomile-Pineapple Syrup:
    • 250 g. water
    • 20 g. chamomile tea
    • 50 g. pineapple juice
    • 50 g. sugar
    • 50 g. glucose
Method:
1. Bring the water to a low simmer, remove from the heat, add the chamomile, and let steep for 5 minutes; strain through a chinois into a pot.
2. Add the remaining ingredients; simmer over medium-low heat until reduced by half.
Pineapple and Carica:
    • 100 g. brunoise pineapple
    • 100 g. brunoise Tamaya Gourmet Chilean carica fruit
Method:
1. Mix the pineapple with the carica; add 50 grams of the chamomile-pineapple syrup and mix well.
To Assemble and Serve:
Pipe dime-size mounds of lime gel in sporadic places on plate; put a raspberry tuile off-center on lime gel mound; fill the tuile with the raspberry streusel. Place a quenelle of pineapple and carica brunoise on the plate. Warm the orange blossom milk and foam with an immersion blender. Add 3 small pieces of the yogurt foam, add a quenelle of the lychee sorbet and put on the streusel and in the tuile. Add 4 dollops of the orange blossom milk foam.