Ingredients
Pistachio sponge cake
600gegg whites
120g pistachio paste “Bronte“ 100% (AGRIMONTANA)
120g sugar
90g flour 405
Passionfruit-Wasabi Granité
500g passion fruit puree
350g cucumber puree
10g wasabi paste
5g ginger-oil
White chocolate popcorn
200g milk
200g cream
5g Pectin X58
Yuzu-Mustard Meringue
125g yuzu puree
11g Albumina powder
Frozen Raspberry-Yuzu Bubbles
350g raspberry puree
175g simple syrup
75gwater
75g yuzu-sake
75gyuzu puree
20gbubble
Kalamansi Gel
375g Kalamansi pure
25g brown sugar
8gAgar Agar
50g fresh lime juice
20gyuzu puree
3 limezest
Raspberry-Yuzu Sorbet
120g raspberry puree
50g glucose-syrup
100g sugar
500g yuzu puree
10gBasic Textura
Method
Microwave pistachios sponge cake
Mix all ingredients with a hand blender,strainand pour into a siphon gun (ISI), charge with 3 gas-caps. Put the foam into plastic cups and bake in the microwave for approximately 20 seconds. Leave tocool briefly and tear the sponge into small pieces.
Passionfruit-Wasabi Granité
Mix the ingredients andfreeze. Before serving, put the pieces into liquid nitrogen and serve immediately.
White chocolate popcorn
Bring the milk, cream and pectinto the boil. Mix in the white chocolate and then the egg whites. Put the mixture in a siphon gun (ISI), charge with 3 gas-caps and spray the chocolat-foam intoliquid nitrogen. Break apart slightly andserve immediately.
Yuzu-Mustard Meringue
Mix the yuzu puree and powder until it becomes a creamy meringue. Gradually add the sugar and continue until it becomes stiff. Mix in the spiced mustard and dextrose. Spread ona silpatand placein the dehydrator for3 hours at 68°C.
Frozen Raspberry-Yuzu Bubbles
Mix all the ingredients and connect to anaquarium pump to createbubbles. Remove the foam-bubbles with a ladle and submerge in liquid nitrogen. Serve immediately.
Kalamansi Gel
Mix the kalamansi puree, brown sugar and agar agar until boiling. Leave to cool and create a jelly. Mix the lime juice, yuzu puree and lime zestin aThermomix and pass through a sieve. Place in a small spray bottle.
Raspberry-Yuzu Sorbet
Bring the raspberry puree, glucose syrup and sugar to the boil an mix. Add the remaining ingredients and place in an ice-cream machine.
To serve
Place the frozen Raspberry-Yuzu Bubbles in the middle of a deep plate. Inject small dots of the kalamansi gelon the plate. Add the biscuit pieces, the passion fruit, wasabi granite, the white chocolate popcorn and the raspberry-yuzu sorbet. Decorate them with the broken yuzu-mustard Meringue and with fresh flowers.
Find out more about Matthias atfooddesign-mittermeier.com.