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Makes 24 desserts
Recipe Step by Step
01
ALMOND DRINK
840g Mineral water
150g Almond
Total weight : 790g
Soak the whole blanched almonds in cold water and leave to infuse for 24 hours at 40°F (4°C).
Mix and strain.
You can also roast the almonds to add toasted notes to your almond drink.
Mix and strain.
You can also roast the almonds to add toasted notes to your almond drink.
02
AMATIKA PLANT-BASED ICE CREAM
445g Almond drink
25g Cold inulin
30g Sugar
30g Glucose powder DE33
15g Dextrose
15g Invert sugar
4g Gelcrem Hot
3g Combined stabilizer
135g AMATIKA 46%
Total weight: 702g
Mix the almond drink and the inulin. Heat.
Once the temperature has reached 85°F (30°C), add the sugars (sugar, powdered glucose, dextrose and invert sugar).
Once it is at 115°F (45°C), incorporate the stabilizer and emulsifier mixture with a portion of the sugar you used initially (approx. 10%).
At 140°F (60°C), slowly combine with the chocolate.
Immediately mix to make a perfect emulsion.
Pasteurize at 185°F (85°C) for 2 minutes then quickly cool the mixture to 40°F (4°C).
Set aside in a Pacojet bowl in the freezer.
Once the temperature has reached 85°F (30°C), add the sugars (sugar, powdered glucose, dextrose and invert sugar).
Once it is at 115°F (45°C), incorporate the stabilizer and emulsifier mixture with a portion of the sugar you used initially (approx. 10%).
At 140°F (60°C), slowly combine with the chocolate.
Immediately mix to make a perfect emulsion.
Pasteurize at 185°F (85°C) for 2 minutes then quickly cool the mixture to 40°F (4°C).
Set aside in a Pacojet bowl in the freezer.
03
PLANT-BASED COFFEE INFUSION
345g Almond drink
35g Lomi coffee
Total weight: 380g
Heat the almond drink.
Add the ground coffee.
Leave it to infuse for 15 minutes. Strain.
Add the ground coffee.
Leave it to infuse for 15 minutes. Strain.
04
AMATIKA & COFFEE WHIPPED GANACHE
345g Plant-Based Coffee Infusion
6g Natur Emul
300g AMATIKA 46%
Total weight: 651g
Bring the coffee infusion to a boil with the Natur Emul.
Slowly combine the hot mixture with the melted couverture chocolate.
Immediately mix to make a perfect emulsion.
Leave to set in the refrigerator, preferably for 12 hours.
Whisk until the texture is firm enough to use in a piping bag or with a spatula.
Slowly combine the hot mixture with the melted couverture chocolate.
Immediately mix to make a perfect emulsion.
Leave to set in the refrigerator, preferably for 12 hours.
Whisk until the texture is firm enough to use in a piping bag or with a spatula.
05
RASPBERRY INSPIRATION PLANT-BASED CRÉMEUX
225g 100% Meeker raspberry purée
20g Glucose powder DE33
8g Hot inulin
20g Sugar
2g Pectin NH
2g Natur Emul
60g RASPBERRY INSPIRATION
10g Deodorized coconut oil
15g Lemon juice
Total weight: 362g
Heat the raspberry purée, glucose and inulin to approx. 75/80°F (25/30°C), then add the mixed sugar to the pectin NH and Natur Emul.
Bring to a boil.
Slowly and in several stages, pour this mixture into the melted Raspberry Inspiration couverture chocolate and coconut oil.
Mix immediately with an electric mixer to get a perfect emulsion.
Add the lemon juice and blend again.
Leave to set in the refrigerator.
Bring to a boil.
Slowly and in several stages, pour this mixture into the melted Raspberry Inspiration couverture chocolate and coconut oil.
Mix immediately with an electric mixer to get a perfect emulsion.
Add the lemon juice and blend again.
Leave to set in the refrigerator.
06
RASPBERRY COOKING JUICE
910g Raspberry
75g Water
70g Sugar
25g Raspberry eau de vie
10g Lime juice
Total weight: 1090g
Place all ingredients in a vacuum bag.
Cook in a steam oven or in a pan of water at 185°F (85°C) for 45 minutes.
Drain while still hot and leave until completely cooled.
Cook in a steam oven or in a pan of water at 185°F (85°C) for 45 minutes.
Drain while still hot and leave until completely cooled.
07
RASPBERRY COOKING WATER JELLY
455g Raspberry cooking juice
4g Agar-agar
7g Gelatin powder 220 Bloom
35g Water for the gelatin
Total weight: 501g
Heat the cooking juice.
Add the agar-agar and bring to a boil.
Add the rehydrated gelatin.
Pour out immediately
Add the agar-agar and bring to a boil.
Add the rehydrated gelatin.
Pour out immediately
08
PLANT-BASED COFFEE SHORTCRUST PASTRY
100g Deodorized coconut oil
130g Almond flour
130g Brown sugar
2,5g Fleur de sel
115g Rice flour
2g Instant coffee powder
30g Espresso coffee
Total weight: 509,5g
Melt the coconut oil and rub all the dry ingredients together except the espresso coffee.
Add the coconut oil, followed by the espresso coffee.
Stop mixing as soon as the dough is homogeneous.
Roll out between two sheets of parchment paper to your preferred depth.
Leave to rest in the refrigerator for 12 hours.
Add the coconut oil, followed by the espresso coffee.
Stop mixing as soon as the dough is homogeneous.
Roll out between two sheets of parchment paper to your preferred depth.
Leave to rest in the refrigerator for 12 hours.
Assembly and finishing
350g Raspberries As needed Instant coffee powder
Preparation:
Make the almond drink for the ice cream and the coffee infusion. Make the ice cream, whipped ganache, Raspberry Inspiration crémeux, cooking juice and jelly. Make the coffee shortcrust and spread it to a depth of 2mm between two guitar sheets. Freeze it, then cut it into small flowers of two different sizes, as well as a larger flower laid flat on a micro-perforated silicone sheet. Place the small flowers in half-sphere molds to give them a curved shape. Bake the shortcrust pastries at 300°F (150°C) for 15 minutes. Set aside. Cut out the raspberry jelly using the same flower cutter you used for the largest coffee shortcrust pastry. Store at 40°F (4°C).
Plating:
Process the ice cream in a Pacojet. Make the Amatika whipped ganache. Using a piping bag with a “PF10” petit-four 10mm nozzle, pipe 25g onto the left side of the plate, leaving some gaps in between. Using a piping bag with a 10mm plain nozzle, pipe 15g of Raspberry Inspiration crémeux between the dabs of whipped ganache. Cut the raspberries into slices and place 6 slices of raspberry between the piped arrangements of crémeux. Place 5 coffee shortcrust flowers on the dabs of whipped ganache and crémeux. Place the largest shortcrust pastry in the middle of the plate. Use a slightly dampened thin spatula to place the raspberry jelly on the coffee shortcrust pastry, taking care to arrange the petals so they are at a slight angle (see photo).
Tip
As the raspberry jelly is very thin, remember to moisten your spatula to make it easier to handle and slide onto your plate.
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