Snowball, lychee, coconut and blue tea, Shiso Purple

For the blue tea brew:

• 3 dl water
• 5 g of Anchan blue tea
• 50 g Shiso Purple
• zest of a lemon
• 50 g chopped ginger
• 50 g of ginger juice
• 10 g of honey
• xantana

For the macadamia ganache:

• 100 g of double cream
• Affilla Cress
• 30 g corn syrup
• 125 g macadamia paste
• 100 g Ivoire chocolate
• salt
• 1 dl of milk

For the white chocolate biscuit:

• 50 g of sugar
• 215 g marzipan
• 100 g of whole egg
• 75 g egg yolks
• 12 g of protein
• 75 g of sugar
• 50 g of butter
• 65 g of white chocolate
• 70 g flour type 550

For the coconut foam:

• 400 g coconut pulp
• 400 g of cooking cream
• 115 g egg yolk
• 60 g of sugar
• 50 g Batida de Coco

For the lychee sorbet:

• 1 kg of lychees
• 100 g of refined sugar
• fruit acid

For the cocoa leaf:

• 55 g of hardened butter
• 50 g of sugar
• 55 g of protein
• 45 g of flour
• 30 g of cocoa

For the coconut chutney:

• 1 piece of coconut
• 100 g macadamia ganache
• 20 g finger lime

• Bring the water to a boil, remove from the heat and steep the tea with the Shiso Purple, lemon zest and diced ginger for 5 to 10 minutes. Pass through a fine sieve and squeeze the tea well. Season with the ginger juice and honey and tie with the xantana. Pass again through the fine sieve.
• For the ganache, bring the double cream to the boil with the milk and the Affilla Cress, corn syrup, macadamia paste and salt. Then remove from the heat, infuse for 30 minutes, pass through a sieve, add the chocolate and allow to cool to 50°C. Mix with the hand blender and allow to cool.
• Briefly heat the marzipan for the biscuit in the microwave and mix with the sugar, the whole egg and the egg yolk. Blend the mixture in the food processor. Beat the egg whites with the sugar until peaks. Melt the butter and chocolate and add to the marzipan mixture. Fold in the egg whites. Sieve the flour and fold into the chocolate-marzipan mixture. Spread thinly on a silpat and bake in the oven at 220°C for about 8 minutes until the biscuit on top gets colour.
• Heat the coconut pulp with the cream, the sugar and the egg yolk and heat until the correct thickness is reached. Allow to cool and add the Batida de Coco. Fill a siphon and aerate with 1 cartridge.
• Peel and stone the lychees and rub them through a fine sieve. Mix with the refined sugar and season with the fruit acid. Freeze in frix or paco cups.
• For the cocoa leaf, mix all ingredients with the dough hook. Allow to cool, spread over the mould and bake in the oven at 200°C for 3 minutes. Process the baking to the desired shape while it is still warm.
• Thinly slice the fresh coconut and cut it very fine, mix with macadamia ganache and the finger lime.
• Dress all the components on the plate and finally add the sorbet.

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Restaurant Atelier

Promenadeplatz 2-6 - München
Tel. 0049 /892 120 743
www.bayerischerhof.de

Recipe: Jan Hartwig & Thomas Barosch​
Source: Pâtisserie & Desserts 57