Recipe of the month

CHRISTMAS WREATH, OFF THE TRACK

LOG CRUNCH

• Maple syrup 110 g
• Almonds, chopped 50 g
• Pecans, whipped 33 g
• Puffed quinoa 15 g
• White chocolate 33% Opalys (Valrhona) 38 g
• Almond puree 25 g
• Almond praline 38 g
• Salt “fleur de sel” 0.5 g
• Lime zest 1/2 piece
• Coconut 18 g
• Feuillantine 63 g

Boil 85 g maple syrup and pour onto chopped almonds and pecans. Leave to set for 20-30 minutes, strain and caramelise in an oven at 15°C for 25 minutes. Pour 25 g remaining cold maple syrup onto puffed quinoa, and caramelise at 155°C for approximately 20 minutes. Melt chocolate to 40-45°C and add almond puree and praline and heat to 35-40°C. Add salt and lime zest. Pour onto remaining ingredients and stir well. Spread into desired shape.

SOFT BANANA SPONGE

• Banana 220 g
• Almond marzipan 260 g
• Eggs 195 g
• Egg yolk 20 g
• Muscovado sugar 26 g
• Flour 30 g
• Butter 55 g
• Egg whites 55 g
• Caster sugar 20 g

Blend bananas with almond marzipan, eggs, yolks and sugar. Whip on mixer before folding flour and butter melted to 50-55°C. Whip egg whites and gradually add sugar to form a meringue before folding into previous mass. Spread to a 230 x 20 cm tray and bake at 17°C for 15-20 minutes.

ROASTED PINEAPPLE

• Pineapples 140 g
• Butter 5 g
• Raw “unrefined” sugar 5 g

Peel pineapple and cut into a brunoise. Heat butter and add previous pineapples. Once the water has evaporated, add sugar and caramelise.

TROPICAL COMPOTE WITH PEPPER

• Water 10 g
• Caster sugar 20 g
• Mango puree 25 g
• Passionfruit juice 10 g
• Vanilla bean, Tahitian 1/2 piece
• Gelatin (200 Bloom) 2 g
• Roasted pineapple 65 g
• Mango, fresh 65 g
• Lemon zest 1/2 piece
• Lime juice 1 piece
• Sichuan pepper 0.4 g

Boil water and sugar and add hot fruit purees and juices with vanilla. Cook to 107°C. Add gelatin that has been soaked in cold water, lemon zest, lime juice, roasted pineapple, mango brunoise and blended, sifted pepper.

AVOCADO CREAM

• Avocado 120 g
• Lime juice 17 g
• Raw “unrefined” sugar 13 g
• Passionfruit, fresh 25 g

Blend avocado with lime juice, sugar and add fresh passionfruit.

INSERT

• Avocado cream 155 g
• Tropical compote with pepper 150 g
• Soft banana sponge 1 piece

Pipe avocado cream into the bottom of a thermoformed mould, freeze. Once frozen pour tropical compote with pepper and place a banana sponge disc.

COCONUT-VANILLA MOUSSE

• Coconut puree 165 g
• Vanilla bean, Tahitian 1/2 piece
• Gelatin (200 Bloom) 4 g
• Caster sugar 30 g
• Cream 35% fat, whipped 165 g

Heat 1/3 coconut puree and add gelatin that has been soaked in cold water. Add sugar, remaining puree and vanilla bean. Cool to 16-18°C before folding semiwhipped cream. Pipe into mould and place insert before blast freezing.

WHITE CHOCOLATE GLAZE

• Water 60 g
• Caster sugar 120 g
• Glucose 120 g
• Sweetened condensed milk 80 g
• Gelatin (200 Bloom) 8 g
• White chocolate 120 g

Cook water, sugar and glucose to 103°C. Pour syrup onto condensed milk, gelatin that has been soaked in cold water and white chocolate. Emulsify with a hand blender and refrigerate. The following day malt glaze to 24-26°C for glazing.

CHOCOLATE SPRAY MIXTURE

• White chocolate 70 g
• Cocoa butter 30 g

Melt ingredients together to 40-45°C before spraying onto glazed log.