Pistachio / Yogurt / Cocoa / Pear /Citrus Fruits

By corlear

Ingredients

• For the vanilla yogurt:
• 7/8 cup Greek yogurt
• 1/2 vanilla pod
• For the liquid cocoa squares:
• 3 tbsp sugar
• 1 1/2 tbsp glucose
• 1 tbsp water
• 3 tbsp cocoa paste
• 3/4 cup water
• For the basic syrup:
• 1/8 cup sugar
• 1 1/2 tbsp water
• For the citric water ice:
• 1 1/2 tbsp orange juice
• 1 1/2 tbsp mandarin water ice
• 1 1/2 tbsp pink grapefruit
• 1 1/2 tbsp basic syrup (see previous step)
• 1/2 sheets gelatin (previously rehydrated in cold water)
• a pinch grated citric peel
• For the hot pear purée:
• 5 1/4 oz whole pears
• For the chocolate caramel squares:
• 1/2 cup sugar
• 1/3 cup glucose
• 3/4 cup water
• 3 tbsp cocoa paste, chopped up
• For the citric ganache cylinders:
• 3 oz 70% cooking chocolate
• 3/4 cup cooking milk chocolate
• 1 tsp inverted sugar
• 10 tbsp single cream (35% fat)
• 1 dessert spoon butter
• the rind of 1/4 orange
• the rind of 1/4 grapefruit
• the rind of 1/4 mandarin
• 1 tsp citric peel, grated
• 8 green pistachios, peeled
• For the pistachio and citric encerradito:
• 4 oz chocolate caramel (see previous step)
• 8 citric ganache cylinders (see previous step)

Details

Servings 4

Preparation

Step 1

For the vanilla yogurt:
1. Mix the yogurt with the vanilla seeds and sieve.
2. Place in a baster and keep in the fridge.

For the liquid cocoa squares:
1. Heat the sugar, glucose and 1 tbsp of water to 325ºF.
2. Deglaze with ¾ cup of water and dissolve the cocoa paste. Add extra water if necessary or reduce the cocoa caramel until it has the consistency of liquid.

For the basic syrup:
1. Mix both ingredients together and bring to the boil.

For the citric water ice:
1. Heat the syrup to 120ºF and dissolve the gelatin in it.
2. Mix the juices together and then added the grated peel.
3. Freeze at -53ºF.

For the hot pear purée:
1. Peel and core the pears, wrap them in foil and bake in the oven at 325ºF for approx. 40 min.
2. Leave to cool and blend in the food processor. Strain and keep in the fridge.

For the chocolate caramel squares:
1. Heat the sugar, glucose and water to 325ºF (when the mixture will caramelize).
2. Remove from the heat and gently add the cocoa paste and leave the chocolate caramel to cool.
3. Place a caramel slice between 2 Silpat liners in the oven at 345ºF for 4 min.
4. When it dissolves, remove from the oven and spread between 2 Silpats to make a thin caramel sheet.
5. Once you have a thin caramel sheet, transfer to a piece of greaseproof paper and return it to the oven for a few seconds and then cut it into 16 squares (1 ¼" x 1 ¼").

For the citric ganache cylinders:
1. Make the ganache by infusing the citric peels in the cream.
2. Put the 2 types of chocolates in the blender, add the warm cream (175ºF) and blend the ganache with the inverted sugar and the butter, keeping an eye on the final temperature, which should be around 95ºF.
3. Use an icing bag to make 8 small cylinders and set a pistachio in each of them. Leave to rest for 8 hours.

For the pistachio and citric encerradito:
1. Just before serving, assemble the encerradito by placing a citric ganache cylinder on a chocolate caramel square and cover with the other square.
2. Grill on both sides and warm the truffle through.

Final Steps & Preparation:
1. Draw two long parallel lines with the vanilla yogurt and cross them with the cocoa caramel.
2. Just before serving, heat the pear purée in the microwave and meanwhile make the encerradito.
3. Start by dishing up the encerradito, then the citric water ice and finally the hot pear purée.