ingredients
320 g Oat milk
22 g Sosa 33De glucose powder
20 g Sosa inverted sugar
1.2 g Sosa Iota Pro Pannacotta
1.2 g Sosa Natur Emul
175 g Millot 74% Madagascar Bio Valrhona couverture
35 g Deodorised coconut oil
preparation
Mix the oat milk with the powdered glucose, inverted sugar and Iota Pro Pannacotta then bring to a boil.
Pour the hot liquid over the melted couverture along with the coconut oil and Natur Emul.
Mix to perfect the structure then leave to crystallise at +4° C.
details
Store for up to 4 days at +4° C or freeze.
Recommended serving size 20 grams.
ingredients
340 g Ravifruit apricot purée
4 g Sosa Natur Emul
50 g Deodorised coconut oil
6 g Sosa gold gelatine of bovine origin
4.5 g Sosa Albuwhip
40 g Granulated sugar
55 g Ravifruit apricot purée
15 g Fresh centrifuged ginger
preparation
Mix 2/3 of the apricot purée with the gold gelatine and let rehydrate for about 15 minutes.
Heat the purée with the gelatine to 45° C and combine with the remaining purée, together with the centrifuged ginger.
Pour the mixture over the melted coconut oil together with the Natur Emul then mix to perfect the structure.
In the meantime, whip the second amount of apricot purée with the Albuwhip in a stand mixer, gradually adding the granulated sugar.
Lighten the first mixture with the apricot meringue and pour into the spherical moulds.
Blast chill and store at -18° C.
details
Store for up to 3 days at +4° C or 7 days at -18° C.
Recommended serving size 15 grams.
ingredients
100 g Granulated sugar
100 g Sosa 40De glucose syrup
50 g Millot 74% Madagascar Bio Valrhona couverture
preparation
Heat the granulated sugar, glucose syrup and a little water to 158° C.
Add the chopped couverture and spread the mixture on a silicone mat.
Once the caramel is very cold, pulverise with a cutter.
Spread the caramel powder on a silicone mat and bake at 180° C until it melts again.
Store in a dry place.
details
Store for 30 days in a dry place at room temperature.
Recommended serving size 10 grams.
ingredients
200 g Ravifruit apricot purée
100 g Valrhona Glassa Neutra Absolu cristal
20 g Ravifruit lemon purée
preparation
Combine all ingredients in a bowl then mix to homogenise.
Store the coulis in a dispenser at +4° C.
details
Store for up to 7 days at +4° C or freeze.
Recommended serving size 10 grams.
Assembly and finishing
Place two 8-gram spheres of apricot and ginger mousse on the plate.
Adorn alongside the spheres with 25 grams of creamy Millot 74%. Finish with 10 grams of apricot coulis and the tuile prepared with Millot chocolate caramel.