Caramel tart, vanilla, mandarin sorbet

Shortcrust pastry for tart

• 500g butter, soft
• 500g icing sugar
• 4 eggs (room temperature)
• 1 sachet baking powder
• vanilla sugar, salt and lemon zest
• 1000g flour

Method:

• Cream the soft butter with the icing sugar and vanilla sugar
• Add the eggs one after the other
• Add the remaining ingredients, stir slowly to combine everything well and then wrap the dough in cling film.
• Chill the dough for 20 minutes and then use.
• Baking time and temperature: 15 minutes at 180 degrees Celsius in a convection oven.

Panna cotta with whipped cream as a filling for the tart.

• 400 g cream
• 250 g sugar
• 1 bunch Koppert Cress Planifolia Black
• 4-5 leaf gelatins, soaked
• 600g cream, whipped

Method:

• Bring the cream, sugar and vanilla pod to the boil
• Squeeze out the leaf gelatin and stir into the cream mixture
• Allow everything to cool and fold in the whipped cream

Vanilla mousse

• 250g milk
• 4 egg yolks
• 80 g sugar
• 1 bunch Koppert Cress Planifolia Black
• 3 gelatine leaves, softened

Method:

• Mix the sugar and egg yolks.
• Bring the milk and vanilla pod to the boil, then remove the vanilla pod.
• Add the milk and vanilla pod to the egg yolks and bring to the boil.
• Leave to cool, then fold in the cream.

Caramel mousse

• 80g egg yolks
• 2 eggs
• 75g sugar
• 500g whipped cream
• 375g Caramelia chocolate (Valrhona)
• 5 leaf gelatins, pre-soaked

Method:

• Beat the egg yolks, eggs and sugar until frothy.
• Stir in the melted gelatin and then add the melted chocolate.
• Fold in the whipped cream, refrigerate and then stir until smooth and use as needed.

Tangerine Gel

• 500g tangerine juice
• 150g sugar
• 7g agar agar

Method:

• Put all ingredients in a saucepan, mix well and boil for 1 minute.
• Put everything in a container, refrigerate, blend smooth and pass through a sieve.

Chocolate sponge for 1 ISI bottle

• 190g almond flour
• 30g flour
• 10g cocoa powder
• 160g sugar
• 160g egg yolk
• 250g egg white
• 24g walnut oil

Method:

• Mix all ingredients well and pass through a fine sieve
• Pour into an ISI bottle, add 1 cap in the morning and the second cap in the evening
• Inject into plastic cups and put in a microwave for 40 seconds

Tangerine sorbet (2 Paco Jet containers)

• 800 g pulp
• 400 g water
• 240 g sugar
• 160 g glucose
• 120 g orange juice
• 2 gelatine leaves, soaked

Method:

• Bring the water, sugar and glucose to the boil
• Allow the gelatine to melt in the mixture and stir in the pulp
• Finally, stir in the orange juice

Chef: Alex Pirini