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Tamaya Gourmet Chilean Carica Fruit Fettuccine

10 Servings

Jiho Kim, L’Espalier - StarChefs.com 2010 International Pastry Competition

Tamaya Gourmet Chilean Carica Fruit Fettuccine:
    • 240 g. sugar
    • 900 g. Tamaya Gourmet Chilean carica fruit
    • 100 g. The Perfect Purée Passion Fruit Concentrate,  thawed
    • 5 37/100 g. low acyl gellan gum
    • 2 3/10 g. sodium citrate
    • 7 g. high acyl gellan gum
Method:
1. Bring the sugar, carica fruit, and passion fruit purée to a boil in a pot.
2. Transfer the hot mixture to a Vita-Prep blender.
3. Blend on medium speed, and add the low acyl gellan gum, sodium citrate, and high acyl gellan gum one by one until each is thoroughly incorporated.
4. Turn the blender up to high speed and blend for an additional 4 minutes.
5. Pour the mixture into a brick form and cool it down so that it solidifies.
6. When it has set, use a mandolin with a tooth attachment and slice the mixture into fettuccine shapes.
Matcha Sablé:
    • 200 g. sugar
    • 200 g. almond flour
    • 3 g. salt
    • 180 g. all-purpose flour
    • 15 .g matcha powder
    • 200 g. butter
Method:
1. Preheat the oven to 350ºF
2. Combine the sugar, almond flour, salt, all-purpose flour and matcha powder in a mixing bowl.
3. Put the powders into the bowl of a standing mixer with a paddle attachment.
4. Add the cold butter and paddle the mixture until it becomes crumbly.
5. Bake the crumble until it turns dark green.
6. Remove from the oven to cool.
Toasted Coconut Sorbet:
    • 1 3/10 kg. The Perfect Purée Coconut Puree,  thawed
    • 300 g. sweetened toasted coconut
    • 193 g. sugar
    • 33 g. glucose powder
    • 85 g. water
    • 45 g. lime juice
    • 2 4/5 g. kappa carrageenan
    • 1 2/5 g. locust bean gum
    • 2 1/10 g. iota carrageenan
    • 1 2/5 g. salt
Method:
1. Steep the sweetened toasted coconut in the Coconut Puree.
2. Scale out 1 kilogram of the mixture.
3. Bring the liquid to a boil.
4. Put the hot coconut mixture in a Vita-Prep and blend in the sugar, glucose powder, water, lime juice, kappa carrageenan, locust bean gum, iota carrageenan and salt one by one into the liquid.
5. When all of the ingredients are all thoroughly incorporated, set the mixture over an ice bath.
6. When the mixture is cool, blend it again and strain it.
7. Spin the mixture in an ice cream machine to form a sorbet.
Caipirinha Fizzy Foam:
    • 300 g. carbonated water
    • 200 g. fresh lime juice
    • 90 g. cachaça
    • 5 g. kalamansi extract
    • 140 g. sugar
    • 10 g. Versawhip
    • 3 g. xanthan gum
Method:
1. Blend the carbonated water, lime juice, cachaça, kalamansi extract, sugar, Versawhip, and xanthan gum together in a Vita-Prep.
2. Place the mixture in an iSi whipped cream canister and charge with 2 CO2 cartridges and 2 N20 cartridges.
Lime Fluid Gel:
    • 400 g. fresh lime juice
    • 600 g. water
    • 4 g. high acyl gellan gum
    • 6 g. low acyl gellan gum
    • 6 g. sodium citrate
    • 250 g. sugar
    • 1 1/5 g. xanthan gum
Method:
1. Bring the lime juice and water to a boil in a small pot.
2. Put the hot mixture in a Vita-Prep blender.
3. With the blender running on low speed, carefully add the high acyl gellan gum and low acyl gellan gum into the vortex.
4. Turn the blender up to high speed and blend for 1 minute.
5. Add the sodium citrate and blend for 1 more minute.
6. Add the sugar and xanthan gum and blend for 7 minutes.
7. Chill the mixture, blend it again, and pass it through a chinois.
To Assemble and Serve:
Plate a little bit of the matcha sablé and fettuccine. Pipe a dollop of lime fluid gel onto the plate, and plate a quenelle of sorbet. Pipe the caipirinha foam onto the plate.
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