»feine adressen – finest« – München 2 21

finest gourmet | 23 b
the oven at 75°C for 4 hours. Then turn
the pears in sugar and stew slowly in a pan
until the fruit turns slightly coloured. When
cool, cut into fine cubes and season with
the remaining ingredients. Fill half of a ball
mould with fruit mixture and freeze with a
skewer, while the second half is filled with
almond mousse (see later step) and frozen as
well. Melt dark chocolate over medium heat,
bathe the pear sphere in chocolate and then
dip in pear jelly (see later step).
Milk Chocolate Air
Melt the chocolate over medium heat, add the
oil, and fill the mixture into an ISI bottle,
which is then gassed with two gas capsules.
Then divide the chocolate from the ISI bottle
into canning jars and vacuum seal. Freeze the
jars for at least 24 hours. Then remove the
chocolate from the jars and break it into pieces.
Continue to store in a cool place.
Passion Fruit Drops
Bring the puree to the boil, thicken with
agar agar and citras, leave to cool, blend and
strain. Then finely dice the paprika and
add to the finished puree. Also fill into
ball moulds with a skewer and freeze for at
least 12 hrs. Finally, melt white chocolate
over medium heat and coat the passion fruit
drops with it.
Lavender Cream
Bring the cream to the boil, add the lavender
and leave to infuse for 10 minutes.
Strain the mixture and pour it hot onto
the chopped chocolate. Then mix the
ingredients, leave to cool and whip.
Caramel Garnish
Bring the fondant and glucose
to the boil, add the butter
and chocolate and leave to
cool. Whisk the mixture to
a powder and dust a mat
with a pointed sieve. Bake
at 200°C for 4 min. Then
break the sheet into small pieces
and shape while warm.
Vanilla Crumble
Bring the fondant and glucose to the boil,
add the butter and chocolate, and leave to
cool. Mix the mass to a powder and dust a
mat with a pointed sieve. Bake at 200°C
for 4 min. Then break the sheet into small
pieces and shape while warm.
Macadamia Paste
Boil the nuts with the sugar, water and lemon
juice for 2 min, leave to cool and turn
into a paste.
Ice Cream Mix
Boil the egg yolks, sugar, cream, milk and
vanilla while constantly stirring until the
mixture is thick enough, and then strain
through a sieve. Then season the mixture
with nougat and salt, and add the macadamia
paste from the previous step. Leave
the ice cream mixture to chill for 6 hours.
Finally, strain the mixture and put it into
the ice cream maker.
Exotic Gel
Mix the passion fruit puree, mango puree
and bananas, bring to the boil and add citras
and agar agar. Then pour onto a tray, cool
the mixture, mix and strain.
Milk Skin
Bring the milk to the boil in a pan, add
the sugar and caramelise over a low heat
for about 5 minutes. Then scrape out the
mixture, dry in the oven at 60°C and store
the final product in a dry place.
Arranging
Place the tempered sphere in the centre of
the plate and break it up with a spoon.
Next to the fruit, pipe a large dot of lavender
crème and place the passion fruit drops
in a triangle. Next to the drops, place a piece
of air chocolate and garnish with bronze
fennel. Then pipe a line of the exotic gel
and place 6 crumble pieces on top. Decorate
the milk skin again with exotic gel dots,
and garnish with basil cress. Place the macadamia
ice cream on the crumble and place
the milk skin. Finally, decorate with caramel
garnish.
Bon appetit!