vrdesigners
07/06/15

Modernist Architectural

Yuzu, Blood Orange, Sable, Pistachio, Rice bubbles

VANILLA SABLE

150gm icing sugar
220gm Unsalted butter, room temperature
1 Whole egg
430gm Plain flour
1/2 vanilla bean, split

in a kitchen aid bowl with a paddle attachment crumb together the icing sugar, butter and plain flour.
Once all ingredients have combined together, add in the egg and vanilla seeds and beat until just combined.
Take off the machine and shape onto a flat block. Wrap in glad wrap and allow chilling in the fridge for an hour.
Once the hour is up take out and bring to room temperature, roll out the sable until 2mm thick And line the mini tart molds.
Leave out overnight and then bake at 160C for 10 to 15 minutes.

BLOOD ORANGE GEL

250 blood orange Puree
50gm Sugar
3gm Pectin NH 325

in a small saucepan bring the puree to the boil. Mix the sugar and pectin together and then whisk into the puree. boil to 107C

BLOOD ORANGE CURD

150ml blood Orange puree
210gm Sugar
210gm Whole eggs
30gm egg yolks
70gm butter
6gm Gelatine, soften

bring the blood orange puree to the boil, whisk the yolks, eggs and sugar and add to boiling puree – continue whisking until it reaches 84C. Remove from the heat and whisk in the gelatine.
Strain the curd into a plastic container and allow to cool to 40C. blend in the butter and allow to set.

PISTACHIO AND RICE BUBBLE CRUNCH

50gm Pistachio, fining chopped
50gm Candied blood Orange peel
25gm Rice bubbles
50gm Pistachio Paste
250gm White chocolate

Melt the white chocolate and pistachio paster together until smooth. Allow to cool then fold in the rest of the ingredients.

Place between 2 pieces of baking paper and roll until 5mm thick, place into the refrigerator to
allow to set. Cut out 6 x4cm circle and Reserve until needed.

YELLOW CHOCOLATE CIRCLES

500gm White chocolate
50gm Coco butter
5gm Yellow colour powder

Melt 300gm of the white chocolate up to 45C, seed in the remanding 200gm of chocolate. Melt the coco butter and blitz in the yellow colour.

Mix in the white coco colour into the chocolate and blitz. Temper the chocolate to 28 -29C and use.

YUZU MOUSSE

150ml cream
50ml Yuzu juice
60gm Caster sugar
15gm butter
5gm Gelatine leaves, soften
200ml Cream, semi whipped

Place the 150 ml cream, yuzu juice, sugar and butter into a saucepan and bring to the boil. While this is happening soften the gelatine in cold water. When the cream mixture is at the boil, take off the heat and whisk in the gelatine. Strain and allow cooling to 40C. When the mousse base is at 40C, fold in the semi whipped cream and then reserve until needed.

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