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.

 

CARATTERISTICHE
Facile
40' + resting and cooking time
Aperitivi e finger food
Instructor
RICETTE