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Professional
Oabika Turnip Dessert
Made with Oabika - Gold of the pod
An original recipe from Rémy Havetz & David Briand
8 stepsMakes 24 pieces.
Recipe Step by Step
01
CRÈME ANGLAISE
310 g Heavy cream 35%
310 g Whole milk
130 g Egg yolks
65 g Sugar
Bring the cream and milk to a boil and combine with the egg yolks and sugar you have previously combined without beating. Thicken the mixture at a temperature of 185°F (85°C), strain through muslin and use immediately.
02
NYANGBO CRÉMEUX
750 g Crème anglaise
290 g NYANGBO 68%
Once the crème anglaise is warm and strained, slowly combine the warm mixture with the melted chocolate to make an emulsion using a spatula.
Immediately mix using an immersion blender to make a perfect emulsion.
Leave to set in the refrigerator
Immediately mix using an immersion blender to make a perfect emulsion.
Leave to set in the refrigerator
03
ALMOND STREUSEL
80 g European-style butter 84%
80 g Brown sugar
80 g All-purpose flour
80 g Extra-fine blanched almond powder
Cut the cold butter into small cubes.
Sift the dry ingredients together.
Add the butter and mix using the paddle attachment in a stand mixer.
Small balls will form. Stop mixing.
Store in the refrigerator or freeze until you are ready.
To cook, distribute the streusel evenly over a baking sheet and bake at 300-320°F (150-160°C) until it is a warm golden color.
Sift the dry ingredients together.
Add the butter and mix using the paddle attachment in a stand mixer.
Small balls will form. Stop mixing.
Store in the refrigerator or freeze until you are ready.
To cook, distribute the streusel evenly over a baking sheet and bake at 300-320°F (150-160°C) until it is a warm golden color.
04
NOUGATINE WITH OABIKA COCOA NIBS
150 g Sugar
2.4 g Pectin NH
120 g European-style butter 84%
10 g Mineral water
50 g OABIKA
170 g GRUÉ DE CACAO
Mix together the sugar and pectin, then add the butter, water and OABIKA.
Cook on a low heat – Do not stir too much until the mixture starts to thicken.
Leave to boil for a few seconds.
Add the COCOA NIBS and spread as thinly as possible between two sheets.
Cook in the oven at 355-375°F (180-190°C).
Leave to cool.
Cook on a low heat – Do not stir too much until the mixture starts to thicken.
Leave to boil for a few seconds.
Add the COCOA NIBS and spread as thinly as possible between two sheets.
Cook in the oven at 355-375°F (180-190°C).
Leave to cool.
05
OABIKA PACOJET SORBET
700 g Mineral water
300 g OABIKA
Bring half of the amount of water to a boil with the OABIKA.
Stir in the remaining cold water and mix together.
Place in a Pacojet bowl.
Store at 0°F (-18°C).
Put in the Pacojet for one minute.
Stir in the remaining cold water and mix together.
Place in a Pacojet bowl.
Store at 0°F (-18°C).
Put in the Pacojet for one minute.
06
OABIKA SAUCE
100 g OABIKA
20 g Mineral water
Mix the OABIKA and water together.
07
OABIKOMB
340 g Sugar
110 g Glucose DE35/40
46 g OABIKA
46 g Mineral water
18 g Sodium bicarbonate
Cook all the ingredients except the sodium bicarbonate to 275°F (135°C).
Strain the baking soda through a sieve and stir in.
Remove from heat and set aside.
Leave to set at room temperature.
Strain the baking soda through a sieve and stir in.
Remove from heat and set aside.
Leave to set at room temperature.
08
TURNIP AND OABIKA COMPOTE
1000 g Turnip
130 g Mineral water
150 g OABIKA
A pinch of Maldon salt
Peel and finely chop the turnips.
Cook everything together until the turnips are cooked through.
Mix together, and strain through a sieve.
Cook everything together until the turnips are cooked through.
Mix together, and strain through a sieve.
Assembly and finishing
In the center of the plate, place a ring of 8cm in diameter.
Arrange the crémeux, cover with the streusel and Maldon salt.
Pipe the turnip compote on top of the streusel.
Add the strips of nougatine with nibs on the top.
Add a generous quenelle of OABIKA sorbet.
Place a few pieces of Oabikomb on top of the quenelle.
Lastly, add a small amount of OABIKA sauce on the side of the dessert.