Red Prickly Pear, vanilla & fresh herbs

For 6 desserts - “Stone 85” molds from SILIKOMART

Baba Pastry

• 100 g flour T55
• 35 g butter
• 4.5 g  baker’s yeast
• 1.5 g salt
• 5 g honey
• 95 g whole eggs

Syrup

• 800 g water
• Red prickly pear puree, no added sugar
• 200 g les vergers Boiron
• 150 g sugar
• 1/2 Planifolia Green Vanilla 
• 6 branches Apple Blossom
• 5 branches Zalotti Blossom
• 1 pot Scarlet Cress
• 1 jar Affilla Cress
• 6 leaves Yka Leaves

Rice Pudding

• 375 g whole milk
• 145 g whipping cream 35%
• 25 g sugar
• 62.5 g round rice
• Vanilla pod
• Planifolia Black Vanilla
• 8 leaves Kaffir Lime Leaves
• 100 g whipping cream 35%

Glaze

• Red prickly pear puree, no added sugar
• 300 g les vergers Boiron 
• 10 g extra slow set pectin
• 100 g sugar
• 25 g glucose
• 20 g inverted sugar
• 120 g gelatin mass
• 5 g citric acid
• 5 g water

Herbal Juice

• 1,000 g water
• 180 g sugar
• Vanilla pod
• 1/2 Planifolia Black Vanilla
• 6 leaves Yka Leaves
• 6 leaves Affilla Cress
• Shiso Green
• Basil Cress
• Honny Cress
• Limon Cress

Prickly Pear Whipped Ganache

• Red prickly pear puree, no added sugar
• 90 g les vergers Boiron
• 1/2 gelatin sheet 
• 132.5 g whipping cream 35%
• 100 g white chocolate

Pricky Pear Sorbet

• Red prickly pear puree
• 200 g les vergers Boiron
• 25 g glucose powder
• 3 g super neutrose 
• 8 g caster sugar
• 6 g inverted sugar
• 80 g caster sugar
• 235 g water

Assembly

• Rock Chives
• Borage Cress
• Vene Cress
• Lupine Cress
• Affilla Cress
• Zallotti Blossom

Baba Pastry

• Melt the butter in a saucepan.
• In the mixer bowl, fitted with the paddle, mix the remaining ingredients until the dough pulls together. 
• Add the melted butter and mix again until the dough falls away from the sides of the bowl.
• Leave to ferment at room temperature for 1 hour.
• Mix for one minute using the beater, then set aside in the fridge.
• The next day, pipe 1/3 of the dough into the “Stone 85” molds.
• Leave to rise and then bake in an oven at 180°C until golden.
• Turn out of the molds and leave to dry.
• The next day, remove the excess to end up with a flat base, then soak the babas

Syrup

• Make a syrup with the water and sugar.
• Finely slice ½ green vanilla and add it to the syrup with the leaves of the remaining ingredients.
• Leave to infuse for 10 minutes, then strain.

Rice Pudding

• Heat the milk and cream together with the grated vanilla and Kaffir Lime Leaves.
• Add the rice and cook over low heat until the rice is cooked.
• Once cooked, leave to cool, then add the whipped cream.
• Set aside for the assembly

Glaze

• Heat the red prickly pear puree.
• Add the glucose and inverted sugar.
• Mix the sugar and pectin together and fold them into the hot mix.
• Boil the mix.
• Then add the gelatin mass and the water/acid solution.
• Blend using a hand blender and set aside in the fridge

Herbal Juice

• Make a syrup using the water and sugar.
• Add the thinly sliced vanilla and let it infuse for 30 minutes. 
• Then add the Yka Leaves.
• Let them infuse for 10 minutes, then strain and leave them to cool.
• When the syrup is cool, add the microsprouts and blend so that the aromatic notes diffuse and the syrup takes on a natural green color.
• Strain and reserve for assembly

Prickly Pear Whipped Ganache

• Heat the red prickly pear puree and the cream together.
• Soak the gelatin in cold water.
• Pour the hot liquids over the white chocolate.
• Add the soaked gelatin, blend using a hand blender and set aside in the fridge for 24 hours.

Pricky Pear Sorbet

• Heat the water.
• At 25°C, add the dextrose and inverted sugar. 
• At 45°C, add the sugar and super neutrose.
• Cook at 84°C for 2 minutes. 
• Cool for 3 hours in the fridge. 
• Then, add the red prickly pear puree and blend. 
• Leave to mature for at least 4 hours in the fridge.
• Place in a Pacojet bowl and freeze. 
• Set aside for the assembly.

Assembly

• Using a 4.5cm diameter cookie cutter, cut out the center of the baba.
• Gently heat the glaze, then glaze the babas.
• Set the babas in the center of each plate and top with rice pudding.
• Fold in the ganache and pipe onto the baba.
• Pacotize the sorbet and place a quenelle on top of the ganache. 
• Decorate with Rock Chives, Borage Cress, Vene Cress, Lupine Cress, Affilla Cress and Zalotti Blossom.
• Then pour the herbal juice onto each plate.

Recipe: Thibault Marchand 

Source: Les Vergers Boiron