Page 37 - NA_3_4_2009

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35
Passion Fruit Ravioli
125g mango puree
125g passionfruit puree
40g syrup
1.8g algin
1.5g citras
5g calcic
1250g water
Blend citras with 250g water, add algin and boil.
Cool, mix with purees. Blend remaining 1000g water with calcic.
Spoon in puree, leave in for 1-2 minutes, rinse and serve.
Coconut Foam
250g coconut cream
1.5 gelatine leaves
10g Malibu rum
Sweet Olive Oil
1000g syrup
1.5g sucro
60g extra virgin olive oil
1.5g glice
Warm syrup and sucro. Dissolve glice in olive oil and warm
in microwave. Combine the two mixtures.
Garnish
Chopped toasted cocoa nibs
1-5 (egg white)
Heat up
1
/
3
of coconut
puree in microwave at
50
º
C. Add gelatine sheets
previously softened in ice
water and squeeze dry.
Melt the gelatine and add
the remaining coconut
puree and Malibu. Fill in
a chilled siphon with 1
N2O charger, set aside in
chiller.
2.
1.
3.
4.
6.
5.
7.
8.
10.
9.
6-10 (egg yolk)
Blend citras with 250g of
water, add ALGIN and
blend well. Bring to a boil
and cool down in an ice
bath before mixing in the
puree with a immersion
blender. Set aside in a
chiller till needed.