Recipes
Artichokes and liquorice
This fresh dessert allows us to discover a special affinity between ingredients that we don’t usually imagine together.
Ingredients for 20 desserts
FOR THE CANDIED ARTICHOKES
Ingredienti
| 5 | Artichokes |
| 200 g | Sugar syrup at 60% |
| 2 g | Powdered liquorice |
Procedimento
Clean the artichokes carefully and place them in a vacuum pack with the syrup and liquorice. Boil the pack for 5-6 minutes and chill in cold water and ice.
FOR YOGHURT CREAM
Ingredienti
| 200 g | greek yoghurt |
| 30 g | Acacia honey |
| 70 g | Fresh cream |
| 2,5 g | Unflavored gelatine (in sheets) |
Procedimento
Soften the gelatine in cold water. Blend the yoghurt with the honey. Bring the cream to a boil and mix it with the softened and drained gelatine then quickly mix it with the yoghurt. Chill.
FOR ARTICHOKE BRITTLE
Ingredienti
| 300 g | Artichoke purée |
| 50 g | Isomalto |
| 40 g | Sugar |
| 10 g | Glucose |
Procedimento
Mix together all ingredients and heat to 50°C. Allow the mixture to rest overnight and then spread it on a nonstick silicone baking mat (silpat). Bake in a ventilated oven at 120°C. for 20-25 minutes.
FOR LA FINANCIER alla LIQUORICE
Ingredienti
| 180 g | 00 Flour |
| 270 g | Beurre noisette |
| 3 g | Maldon salt |
| 450 g | Sugar |
| 180 g | Almond flour |
| 450 g | Egg whites |
| 20 g | Liquorice |
Procedimento
Place all dry ingredients in a bowl. Add the melted butter (but not hot) and then the egg whites. Mix well. Pour onto a gastronome baking sheet and bake at 185°C. for 18-20 minutes.
FOR LIQUID ORANGE GEL
Ingredienti
| 160 g | Filtered orange juice |
| 180 g | Water |
| 40 g | Sugar |
| 4 g | Agar agar |
Procedimento
Mix water, juice and agar at 30°, and then bring the mixture to a boil for 10 seconds. Cool well. Once the mixture has gelled, mix well with an immersion blender.
