This recipe is broken down into four components:
Praline cashew sponge
|Egg whites||104 grams|
|Praline cashew||100 grams|
|Egg yolk||67 grams|
Mix all ingredients in a high speed blender. Strain through a fine mesh sieve. Fill a whipped cream canister with the mix, and charge with two cartridges. Allow to rest for 6 hours. Spray 20 grams of base into a perforated cup, and microwave at 1000 watts for approximately 30 seconds. Unmold and reserve warm.
Bitter cocoa yogurt
|Raw cocoa powder (prefer Big Tree)||40 grams|
|Greek yogurt, well hung||100 grams|
Bring water, sugar, cream, and cocoa to a boil. Reduce to a syrup. Allow to cool and mix with yogurt. Reserve cold.
|Sirop (37.5 grams Water/37.5 grams Sugar)||75 grams|
|Willpowder sucrose ester||5 grams|
|Cardamon, Seeds only||1 piece|
|Vanilla, seeds & pods||1 piece|
|Torch ginger flower||1 piece|
Bring all ingredients to a boil. Mix well with a hand blender. Strain through a fine mesh sieve. Reserve warm and foam a la minute with a hand blender.
|Passion fruit juice||200 grams|
|Mango puree||200 grams|
|Sirop (50 grams water/50 grams sugar)||100 grams|
|Willpowder sodium alginate (medium viscosity)||2.8 grams|
Mix all ingredients in a high speed blender. Strain through a fine mesh sieve. Spread onto acetate previously cut into the shape of petals. Dry at 43 Celsius for 3 hours. Flip over and dry for 3 hours. Reserve dry.