Recipes

Collaborating with:

Custard apple

For the basil seeds

4 g Basil seeds

5 g Water

20 g Simple syrup

15 g Coffee

Sear on the Josper, trying to keep them from losing their shape.

3. Carefully debone and peel as they will be very fragile

1. Place the seeds in the water for two minutes.

2. Separately, mix the coffee with the syrup.

3. Place the previously hydrated seeds in the coffee and syrup mix.

4. Book for service.

Plating

1. On a plate, place a base of albedo cream and outline with the custard apple flakes.

2. Place the basil seeds, distributed around the custard apple flakes.

3. Grate some yuzu on top and finish with some basil sprouts.

Orange honey

500 g Sugar

150 g Water

300 g Orange zest

25 g Töufood Invertäse

1. In a food processor, lightly crush the orange zest with the sugar, and in an airtight container, reserve the mixture at room temperature for 24 hours.

2. In a saucepan, add the water with the sugar and the orange zest and heat the mixture to 70ºC until the sugar dissolves. Lower the temperature to 55°C, and add the invertase enzyme. Vacuum packing.

3. Let the enzyme act, maintaining the mixture for 4 hours at 55ºC. Reserve in the fridge for 24 hours.

4. Finally, heat the mixture to facilitate its extraction and strain through a "superbag" or cheesecloth, extracting the molasses from the solid part.

5. Remove from heat, and add citric acid, dissolving in the mixture. Next, introduce the mixture into a mold in the shape of orange segments and, with the help of a spatula, remove the excess.

6. Reserve in the fridge, and unmold once the paste has crystallized.

(preparation above)

30 g Sugar

90 g Butter

2. Once again, introduce the crushed lemon along with the butter and sugar and blend for 15 minutes, until a very fine texture is obtained. Reserve in the fridge.

Gastronomic Application Of Enzymes