miércoles, 16 de noviembre de 2011

SOSA Ingredients for Modern Gastronomy (UK)


Chef Andrea Bernardi
Shares with Gastronomia & Cia http://tinyurl.com/65f2xff the recipe of a dessert he calls full moon from the Teide, its a goat's milk mousse infused with anise, bienmesabe, and the volcanic soil cake made with cocoa Agaete coffee, Malvasia and lemon compote.

SOSA Products Used:
Pro-mousse, Instant Gel, Glucose & Agar Agar

Ingredients (for guests)

16 grams of cream 35% fat, 12 grams of sugar, 5.5 grams of Promousse, Instant Gel 2.5 grams, 11 grams of butter, 7.5 grams of demerara sugar , 7.5 grams of flour, 7 ' Marcona almonds 5 grams, 4 grams of cocoa powder, coffee Agaete 4 grams, 7 grams of chocolate couverture, 7 grams of egg white, 2 grams of egg yolk, 3 grams of Malvasia, 0.5 grams agar agar , 0.5 grams of fish glue , 4 grams of lime, 0.7 g glucose, 2 grams of outbreaks of sakura, 2 grams of outbreaks of Sichuan, 3 grams of silver spray and 5 grams of seeds anise or aniseed.


(For more pax)
Sphere of goat milk and bienmesabe (full moon)
In a Thermomix emulsified 175 grams of goat milk (previously infused with anise), 175 grams of cream 35% fat, 115 grams of sugar, 60 grams and 40 grams promousse Instant gel. Completed the process in a bowl where we have previously semi-assembled 530 grams of cream, add the emulsion and mix with a tongue of pastries, frozen in a mold hemispherical.

For bienmesabe
Make a syrup with 250 ml. water and 375 grams of sugar, add 250 grams of almonds, stirring over low heat to thicken. When cool, add four egg yolks and put back into the fire, until the eggs curdling. Grind and store in a pastry bag cold.

For the full Moon
Empty the center of two hemispheres with a sacabolas , complete with bienmesabe and re-freeze to harden the filling. Unmold the two hemispheres, bringing them together and shape of the moon. Silver spray paint and set aside.

flourless cake
Melt 250 grams of chocolate with 125 grams of butter in the meantime we will make a meringue with 250 grams of white and 60 grams of sugar. Then whiten the egg yolks with 30 grams of sugar in a bowl with the melted chocolate, egg yolk emulsifying shutout and finished with a language meringue pastry, place in a floured pan and bake at 160 º C for 20 minutes. Once done, you freeze.

Volcanic soil
Emulsified in a bowl 50 grams softened butter, demerara sugar 50 grams, 50 grams of flour, 50 grams of finely crushed Marcona almonds. Cool and where production is cool, spread between two silpat and bake at 160 º C for 25 minutes. When done, break it leaving a soil texture. Mixed with 25 grams of cocoa and 10 grams of coffee Agaete. Book.

Lemon sauce
Prick with a fork five ripe lemons, blanch them in three different waters. Completed the process in a pot of lemons, a quart of water, 300 grams of sugar and 100 grams of glucose. Reduce to half and paste. Strain and reserve.

Malvasia gelatin
In a Thermomix put 250 grams of Malvasia and 1'1 grams of agar agar, programmed to 100 º C, when the temperature reaches a leaf of gelatine added previously hydrated, turbines and book the compound in a tupperware.

Finishing and presentation

At the bottom of a plate put a teaspoon of lemon sauce, put up a block of 2 × 2 cm cake without flour. Cover it with the volcanic soil properly to support the full moon. On the plate given to trespequeños of gelatin Malvasia, around the earth, and end with the outbreak of sakura and Sichuan, as simulating the vegetation at the foot of the volcano.

For the Full article see http://tinyurl.com/65f2xff

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