The roll-up yka plant marshmallow kaffir lime

Vegetable Paste Base with Yka Leaves

Ingredients

• 166 gr mineral water
• 191 gr organic agave sugar
• 25 gr DE60 glucose syrup
• 2 gr citric acid
• 3 gr yellow pectin
• 35 gr Yka Leaf 

The method

• Heat the fruit puree to 50°C.
• Add 20% of the sugar, mixed with the pectin.
• Bring to the boil, then add the remaining sucrose and the glucose syrup.
• Cook to the required temperature of 107°C or 73 Brix, check with a refractometer.
• Add the citric acid to set the pectin, pour into a Flexipan mold.

Lemon marshmallow base Crushed and Kaffir Lime

Ingredients

(A)

• 200 gr Crushed lemon puree
• 16 g powdered gelatin
• 83 g invert sugar
• 15 g Kaffir Lime powder

(B)

• 45 g Crushed lemon puree
• 110 g sugar
• 47 g invert sugar

Method

• Rehydrate the gelatin with the puree (a).
• Cook the sugar (b), the inverted sugar (b) and the purée (b) at 110°C.
• Pour the fruity sugar cooked at 110°C over the top and whisk together. Continue whisking until it reaches 25/28°C and stop.
• Poach on a lightly greased silpat or pour into a frame and leave to dry for 12 hours, then roll. In a mixture of equal parts (icing sugar and cornflour).

Assembly

• Then pour in a thin layer on the fruit paste layer and leave to set in the cold. Then roll up and cut into slices.

Recipe: Mathias Narcissot