- 4
Ingredients
- For the 60% syrup:
- 1/3 cup sugar
- 1/2 cup water
- For the caramelized nibs:
- 1/2 cup sugar
- 4 tbsp water
- 4 oz nibs
- For the basic syrup:
- 3/4 cup sugar
- 1/4 cup water
- For the sautéed:
- 4 oz banana, cut in 1/5 x 1/5" cubes
- 31/2 tbsp basic syrup (see previous step)
- For the mango gelatin:
- 3/4 cup mango pulp
- 1/3 cup water
- pinch powdered agar-agar
- For the lemon gelatin:
- 1/3 cup lemon juice
- 3 tbsp basic syrup (see previous step)
- 21/2 tbsp water
- 3 sheets gelatin (previously rehydrated in cold water)
- For the mango, lime and banana gelatin:
- the sautéed banana (see previous step)
- lime gelatin (see previous step)
- mango gelatin (see previous step)
- grated rind of 1/2 lemon
- For the lemon verbena sugar:
- 1 tbsp fresh lemon verbena
- 1/4 cup Demerara sugar
- For the mock liquorice sponge:
- 11/2 cups water
- 1/4 cup basic syrup (see previous step)
- 4 sheets gelatin (previously rehydrated in cold water)
- 1 oz liquorice paste
- For the spoon sponge:
- 11/2 oz icing sugar
- 1/3 cup egg yolks
- 1 whole egg
- 13/4 cup plain flour
- 3/4 cup egg whites
- 1/8 cup sugar
- 1 pinch salt
- For the liquid liquorice croquant:
- 4 oz spoon sponge, dried in the oven (see previous step)
- 3/4 cup basic syrup (see previous step)
- 3 tbsp glucose
- 23/4 tbsp liquorice paste
- For the liquid cocoa caramel:
- 2 oz sugar
- 11/2 tbsp glucose
- 13/4 tbsp water
- 3 oz cocoa paste
- 1/3 cup water
- To finish:
- 11/2 tbsp liquorice paste
Preparation
Step 1
For the 60% syrup:
1. Mix both ingredients together and bring to the boil.
For the passion fruit sorbet:
1 cup 60% syrup (see previous step)
7/8 cup glucose
1 tbsp dextrose
1 cup water
1 tsp sorbet stabilizer
1¼ cup natural passion fruit juice
For the passion fruit sorbet:
1. Mix the syrup, glucose, dextrose, water and the stabilizer and heat to 185ºF.
2. Once the syrup is cold and has stood in the fridge for 8 hours, add the natural passion fruit juice and process in the ice cream maker.
For the caramelized nibs:
1. Place the sugar and water in the pan and heat to 240ºF
2. Remove from the heat and add the nibs, stir until the sugar crystallizes.
3. Return the mixture to the heat so that the nibs caramelize and turns golden brown.
For the basic syrup:
1. Mix both ingredients together and bring to the boil.
For the sautéed:
1. Sautée the banana cubes in a little syrup, making sure that they do not brown. Allow all the liquid to evaporate and leave l to cool.
For the mango gelatin:
1. Make the mango gelatin by placing the water in a pan with 3/4 cup of mango pulp and the agar-agar.
2. Stirring continuously, bring to the boil.
3. Once it has boiled, remove from the heat and leave to set. Cut into 1/5 x 1/5" squares.
For the lemon gelatin:
1. Heat the water to 120ºF and dissolve the gelatin in it. Then add the syrup and the lemon juice.
2. Leave to set in the fridge.
For the mango, lime and banana gelatin:
1. Finish by mixing the sautéed banana and the mango gelatin with the lemon gelatin.
2. Add the lemon rind and leave to set in the fridge.
For the lemon verbena sugar:
1. Put the lemon verbena in the microwaves at half power (350 W), until it is totally dehydrated.
2. Mix with the Demerara sugar, grind in a coffee grinder and sieve.
For the mock liquorice sponge:
1. Dissolve the gelatin in 1/3 cup water at 120ºF.
2. Make sure the water and basic syrup are kept really cold. Start to whisk the still warm jellied water and add the rest of the water and syrup. Whisk for 10 minutes.
3. Once the mixture is stiff, add the liquorice paste.
4. Remove from the mixing bowl and spread a ½" layer over a transparent sheet.
For the spoon sponge:
1. Beat the egg yolks and the icing sugar together.
2. Add the whole egg to the beaten egg yolks and carefully fold in the flour and the pinch of salt.
3. Whisk the egg whites and sugar into a meringue.
4. Finally add the meringue to the mixture.
5. Spread over baking trays and bake in the oven at 410ºF for 5 min. Once they are cooked, remove from the oven and lower the temperature.
6. Dry in the oven at 195ºF for 2 hours.
For the liquid liquorice croquant:
1. Grind the spoon sponge in the food processor until you get a powder.
2. Add the syrup and the glucose and continue blending until you have a smooth paste.
3. Sieve the paste into a Tupperware and leave in the fridge overnight.
4. Cut a long strip of greaseproof paper (1½" wide)
5. Pass the spatula with the liquorice paste on the paper and run a fine plastic comb over the mixture. Hold the spatula in a sloping position and mark the croquant paste without cutting the 1¼" wide strip of paper, so that you get a rectangular like a blind.
6. Bake at 325ºF for 6 minutes. Remove the paper when the mixture is still hot.
For the liquid cocoa caramel:
1. Heat the sugar, glucose and 1¾ tbsp of water to 325ºF.
2. Deglaze with 1/3 cup of water and dissolve the cocoa paste in the liquid. Check the consistency and add more water or reduce the liquid to get a texture that is similar to liquid caramel.
Final Steps & Preparation:
1. Make an imaginary square on a plate by using a little alcohol along one side and sprinkle with the lemon verbena sugar.
2. Paint another of the sides with the liquorice paste. Place the mock liquorice sponge on top and on the other side, put a quenelle of lemon, banana and mango gelatin.
3. Trace a line of cocoa caramel on the last side of the square.
4. Just before serving, place the caramelized nibs on the lemon verbena sugar and on top of the passion fruit sorbet.
5. Top the passion fruit sorbet with the liquorice croquant.