This fresh dessert allows us to discover a special affinity between ingredients that we don’t usually imagine together.
Ingredients for 20 desserts
|200 g||Sugar syrup at 60%|
|2 g||Powdered liquorice|
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.
|200 g||greek yoghurt|
|30 g||Acacia honey|
|70 g||Fresh cream|
|2,5 g||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.
|300 g||Artichoke purée|
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.
|180 g||00 Flour|
|270 g||Beurre noisette|
|3 g||Maldon salt|
|180 g||Almond flour|
|450 g||Egg whites|
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.
|160 g||Filtered orange juice|
|4 g||Agar agar|
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.