RECIPES
‘‘SHARING FOOD IS LIKE SHARING HUGS’’
Angel R. Betancourt
CITRUS PAVLOVA
Yield: 4 servings
Pavlova
120 g egg whites
200 g confectioners’ sugar
15 g white vinegar
10 g cornstarch
Whip the egg whites, adding the confectioners’ sugar in three additions and whipping until stiff peaks form. Add the white vinegar and fold the cornstarch.
Spread on Silpat and bake at 200˚F for 50-60 minutes.
Lime-Yuzu Cream
205 g lime juice
100 g yuzu juice
433 g granulated sugar
333 g whole eggs
605 g cold butter, diced
Mix lime and yuzu juice, sugar and eggs. Heat in a double boiler, stirring constantly with a wooden spoon, until it starts to thicken and the mix covers the back of the spoon. With the help of a hand blender, add the diced cold butter, and mix until smooth.
Passion Fruit Espuma
250 g passion fruit puree
150 g granulated sugar
50 g water
5 g Versawhip 600k
4 g xanthan gum
Pour the puree, sugar and water into the jar of a Vita-mix blender. Blend on high speed for 1 minute, then add the Versawhip and xanthan gum and blend on high speed once again.
Transfer the mixture to the bowl of a stand mixer and, using the whisk attachment, whip on high speed until stiff peaks form.
Mango Fluid Gel
150 g granulated sugar
5 g agar agar
500 g mango puree
2 g citric acid
Mix sugar and agar agar together. Add the sugar mixture to the mango puree and bring to a boil. Boil for 30 seconds and remove from heat. Pour the mix onto a clean sheet pan and let set in the refrigerator for at least 2 hours.
Process in a Vita-Prep with the citric acid.
Coconut Oil Powder
120 g coconut oil
80 g maltodextrin
10 g anti-humidity snow sugar
2 g fine salt
Place coconut oil, maltodextrin, snow sugar and salt into a Robot Coupe and process until it resembles snow or sand.
Plating
Diced fresh pineapple
Diced kiwi
Edible flowers
Micro greens
Pipe the Lime-Yuzu Cream on the plate and cover with broken pieces of the Pavlova.
Pipe the Mango Foam and Mango Fluid Gel on top, and add diced fresh pineapple and kiwi. Decorate with flowers and micro greens.
Method:
Soak the gelatin sheets in very cold water.
Partially melt the chocolate in the microwave.
Bring the milk & glucose to the boil and add the rehydrated gelatin.
Slowly pour the warm mixture over the melted chocolate to make an emulsion using a spatula.
Immediately mix using an electric mixer to make a perfect emulsion.
Add the cold cream then mix again.
Leave to set. in the fridge for at least 4 - 6 hours.
then it is ready to use.
By Angel R. Betancourt
METHOD:
Soak the gelatin sheets in very cold water.
Partially melt the chocolate in the microwave.
Bring the milk to the boil and add the rehydrated gelatin.
Slowly pour the warm mixture over the melted chocolate to make an emulsion using a spatula.
Immediately mix using an electric mixer to make a perfect emulsion.
Add the cold cream then mix again.
Leave to set. in the fridge for at least 4 - 6 hours.
then it is ready to use.
— By Angel R. Betancourt.
METHOD:
Make a slurry with the sugar #2, corn starch and egg yolks (reserve)
Bring the whole milk and sugar #1 to a boil.
temper the slurry with the hot milk mixture.
Add back everything to the stove and cook while whisking for 1 minute.
Take off the stove and add the diced cold butter and whisk until it incorporate.
Pour into a sheet pan and cover with clear wrap to prevent forming a crust.
Keep in the fridge for at least 2 hours.