WILD BLUEBERRY ELIXIR SPHERE

Methods and Directions

• Put all ingredients together into a pot and warm up to 60°C.
• Pour the mix into a Robot-Coupe and blend till it becomes a paste.
• Spread the paste on a silpat at 1.5cm thickness. Store in freezer for 4 hours and roll down to 2mm thickness.
• Bake at 175°C for about 10-15 minutes.

• Mix the berries with brown sugar and sticky brown sugar. Add the spices and keep in a chiller for 24 hours.
• The next day, boil the berries for about 2/3minutes.
• Remove from the stove and remove the spices.
• Blend with bamix and add the sugar mixed with the pectin NH while blending.
• Bring back to boil for 2/3 minutes again. Cool down and store in chiller.

• Mold 3 cm diameter chocolate sphere with Xocoline dark 65%

• Heat the purée and add the bloomed gelatin then mix till it’s properly melted.
• Mix the whipping cream and Italian meringue together and add the purée at 30°C. Use directly.

• Refer to astral wheel

• Make an anglaise with the milk, yolk and sugar.
• Stop cooking at 84°C and put the mix into mixing machine bowl.
• Cool down the mix slow speed with a whisk.
• When it reach 35°C raise up the speed and add the soft butter gradually.
• When the butter is well blended fold it in with the Italian meringue.

• Bring sugar N2 and water to 119°C.
• Start to whip the whites as soon as the syrup reach 116°C and add sugar N1 gradually.
• At 119°C, remove from the stove and add the syrup slowly into the meringue.
• Mix at fast speed for 1 minute and slow down to cool down.