Phaistos, Restaurant Elea

Ingredients

• Fig
• Orange
• Fig syrup greek tea kombucha
• Nerantzi
• Sugar
• Katiki cheese
• Bicolor Mustard Cress
• Bicolor Mustard Cress with Fig Ice Cream
• Shiso Bicolor

Tuille

• 50% gram isomalt
• 200 gr fondant
• 100 gr glucose
• 70 gr dark chocolate 80%
• 50 gr dulce chocolate

Preparation

Confit semi-dried figs

• Half dried
• Boil briefly in kombucha from fig syrup

Candied orange peel

• Peel orange as zest, blanch three times and boil in syrup

Gel nerantzi

• Nerantzi juice (the juice of the fruits my mother picks)
• Add a little sugar
• Bring to a boil with a little Agar Agar (1%)
• Let it become stiff
• Turn it smooth

Ice cream of fig leaves and Bicolor Mustard Cress

• Infuse fig leaves in cream
• Make an ice cream mass from the infused cream
• Leave to cool
• Add Bicolor Mustard Cress and place in pacojet cups in the freezer
• Swirl in the pacojet

Cheesecake made with katiki cheese

• Make a cheesecake with katiki cheese
• Whip it with some cream so it is pipable in the kidde

Tuille of chocolate and caramel

• Heat 50% gr isomalt, 200 gr fondant and 100 gr glucose in a pan to 150 gr
• Add 70 gr dark chocolate 80%, 50 gr dulce chocolate
• Leave to cool
• Turn to a powder
• Bake again to 150 degrees
• Press between two molds
• Spray with bronze powder

Formatting

• Prepare the dish in a glass following the steps of the video

Recipe: Takis Panagakis