This fresh dessert allows us to discover a special affinity between ingredients that we don’t usually imagine together.
Ingredients for 20 desserts
|Sugar syrup at 60%
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.
|Unflavored gelatine (in sheets)
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.
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.
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.
|Filtered orange juice
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.