- 4
Ingredients
- For the plum cake:
- 11/2 cup butter, softened
- 7/8 cup icing sugar
- 2 egg yolks
- 2 eggs
- 2 cups plain flour
- 1 tsp baking powder
- 1/2 cup egg whites
- 3/4 cup sugar
- For the stewed oranges:
- 6 oranges, peeled and in segments
- the juice of the oranges, strained
- 2 oz sugar
- 1/4 cup Grand Marnier
- the grated rind of 4 oranges
- For the cinnamon coating:
- 1 cup water
- 2 oz sugar
- 2 cinnamon sticks, chopped (around 1 oz)
- For the cinnamon foam:
- 11/4 cup single cream (35% fat)
- 4 egg yolks
- 1 oz sugar
- 1 cinnamon stick
- 1 1-pint ISI foaming canister
- 1 N|2O cartridge
- For the basic syrup:
- 3 oz sugar
- 7 tbsp water
- For the lemon compact:
- 1/4 cup lemon juice
- 1/4 cup basic syrup (see previous step)
- 1/4 cup water
- 1 sheet gelatin (previously rehydrated in cold water)
- For the tiger nut soup:
- 83/4 oz tiger nuts
- 1 cup water
- For the orange reduction:
- 11/4 cup orange juice, strained
- 1/8 cup glucose
- 1 tsp grated orange rind
- 1/2 sheet gelatin (previously rehydrated in cold water)
- For the cocoa sauce:
- 4 tbsp water
- 1 tbsp cocoa powder
- 1 tsp sugar
- For the liquid cocoa croquant:
- 1/3 cup cocoa powder
- 13/4 tbsp glucose
- 1 cup basic syrup (see previous step)
- For the tiger nut sorbet:
- 51/4 oz Costa concentrated tiger nut purée
- 2 cups horchata
- 1/2 cup milk
- 1 tsp sorbet stabilizer
- To finish:
- cocoa powder (sprinkler)
- 4 halves lemon segment
Preparation
Step 1
For the plum cake:
1. Place the softened butter and icing sugar in a mixing bowl and beat at a medium heat.
2. Once the ingredients are thoroughly mixed together, add the eggs and the egg yolks, alternating with a little flour to stop them from curdling.
3. Once all the elements are blended together, low the speed to the lowest setting and mix the flour with the baking powder.
4. Meanwhile, make a meringue out of the egg whites and the sugar, with the citric acid previously added.
5. Finally, grate the lemon rind directly onto the cake mix and add the lemon meringue.
6. Put in a cake tin and bake at 355ºF for 15 min.
For the stewed oranges:
1. Reduce the orange juice from peeling the segments, the sugar and the rind.
2. Remove from the heat, add the orange segments and leave to crystallize in the liquid. Remove the segments and drain.
3. Reduce and caramelize the surplus syrup. Add the liqueur when the liquid is cold.
4. Mix the segments and the juices and keep in the fridge.
For the cinnamon coating:
1. Mix the ingredients together and bring to the boil. Cover and leave to infuse.
Assembly: Cut the plum cake across the top. Fill with the stewed oranges, cover and freeze.
For the cinnamon foam:
1. Infuse the cream and the cinnamon. Beat the egg yolks and sugar together until they are white and fluffy. Add the infused cream.
2. Heat to 185ºF. Strain and cool.
3. Foam. Leave to cool in the fridge for at least 1 hour.
For the basic syrup:
1. Mix both ingredients together and bring to the boil.
For the lemon compact:
1. Heat the water to 120ºF and dissolve the gelatin in it.
2. Add the lemon juice and the syrup.
3. To make the compact, soak an 3" metal ring in the lemon gelatin and place on a Silpat liner on a baking tray. Freeze.
3. Once it is frozen, fill the inside of the ring with more lemon gelatin until you have covered the surface and freeze again.
4. When the inside surface of the ring is frozen, remove from the mould and cut into quarters.
For the tiger nut soup:
1. Soak the tiger nuts and cover them with water (which you will later throw away). The following day, drain and cover them with 1 cup of water.
2. Blend in the Thermomix and leave to rest for 6 hours.
3. Liquefy and sieve.
4. Keep the tiger nut soup in the fridge.
For the orange reduction:
1. Reduce the juice, rind and sugar until you have a quarter of the original amount.
2. While the mixture is still hot, dissolve the gelatin in it.
3. Leave to set in the fridge.
For the cocoa sauce:
1. Bring the water and sugar to the boil and add the cocoa powder.
2. Strain and leave to cool.
For the liquid cocoa croquant:
1. Heat the syrup and the glucose together and mix with the cocoa in the food processor.
2. Sieve, place in an icing bag and leave to rest for 8 hours.
3. Use an icing bag to pipe thin 3" long strips on a Silpat liner.
4. Bake in the oven at 325ºF for approx. 4 minutes
5. Store the liquid cocoa croquant strips in a Tupperware dish with silica gel until you are ready to use them.
For the tiger nut sorbet:
1. Heat the milk and the stabilizer to 185ºF.
2. Once it is cold, add the purée and the horchata.
3. Leave to stand for 8 hours in the fridge.
4. Process in the ice cream maker.
Final Steps & Preparation:
1. Cut a ¼" thick slice of the frozen orange plum cake. Leave to thaw and dip it in the cinnamon coating.
2. Drizzle a line of orange reduction in the middle of a soup plate and place a portion of plum cake on top. Place half a lemon segment on top.
3. Put a little cocoa sauce along the outside and place a little cinnamon foam next to it.
4. Place a quenelle of tiger nut sorbet between the plum cake and the foam and add the lemon compact quarter under a small bar of cocoa croquant.
5. Sprinkle cocoa powder lightly along one side.
6. Serve with the really cold tiger nut soup.