HAPPY BERRY

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HAPPY BERRY

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Ingredients

Goji Berry Sorbet
225 grams goji berry purée sieved
200 grams Water
100 grams Sugar
45 grams ProSorbet
105 grams Lemon Juice freshly pressed
Blueberry Powder
75 grams smooth wheat flour type 405
20 grams freeze-dried blueberries ground
50 grams Sugar
15 grams palatinose
65 grams soft butter
“Happy Berry”
2 grams leaf gelatine
15 grams calamansi juice
15 grams Lemon Juice freshly pressed
35 grams Sugar
1 egg
2 drops yellow food colouring
50 grams lightly whipped cream
Yoghurt Gel
100 grams Water
10 grams plain yoghurt 3.5% flat
10 grams Yopol yoghurt powder
13 grams Sugar
1 gram Agar-agar
0.8 gram gellan
Goji Berry Gel
60 grams goji berry purée sieved
50 grams colourless sugar syrup
22 grams Lemon Juice freshly pressed
0.9 gram Agar-agar
0.5 gram gellan
Blueberry Gel
85 grams blueberry purée
33 grams Water
13 grams Sugar
1 gram Agar-agar
0.4 gram gellan
Goji Berry Jelly
100 grams goji berry purée sieved
30 grams Water
11 grams Sugar
0.5 gram kappa carrageenan
0.3 gram Agar-agar
Yoghurt Jelly
110 grams Water
13 grams Sugar
15 grams Yopol yoghurt powder
0.5 gram kappa carrageenan
0.3 gram Agar-agar
Mango Crisp
90 grams fresh mango fruit
15 grams powdered sugar
12 grams isomalt sugar
3 grams glucose syrup
1 dash freshly pressed lime juice
Fresh Mango and Mango Rolls
1/2 fresh mango fruit
To Serve
8 fresh blueberries
Yellow viola petals
Cuisine:
  • Medium

Ingredients

  • Goji Berry Sorbet

  • Blueberry Powder

  • “Happy Berry”

  • Yoghurt Gel

  • Goji Berry Gel

  • Blueberry Gel

  • Goji Berry Jelly

  • Yoghurt Jelly

  • Mango Crisp

  • Fresh Mango and Mango Rolls

  • To Serve

Directions

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Goji Berry Sorbet

  1. Put the goji berry purée, water, sugar, ProSorbet and the freshly pressed lemon juice into a blender and blend until the sugar has dissolved.
  2. Transfer the sorbet mixture to a Pacojet beaker and freeze for 12 hours.
  3. When ready to serve, place the Pacojet beaker in the Pacojet and process to sorbet (alternatively, put the well-chilled liquid in an ice-cream machine to make sorbet)

Blueberry Powder

  1. In a bowl mix together the wheat flour, ground blueberries, sugar and the Palatinose then stir in the soft butter.
  2. Transfer the dough to a layer of clingfilm and shape into an even roll (c. 4 cm diameter).
  3. Close the ends firmly so that you have a compact bonbon shape.
  4. Freeze the roll for 12 hours.
  5. Next take it out of the freezer and remove the clingfilm.
  6. Immediately grate fine shavings onto a Silpat mat using a microplane grater.
  7. Bake the dough shavings in a preheated oven at 110 °C (upper and lower heat) for about 15 minutes until crisp.
  8. Leave the blueberry powder to cool.

“Happy Berry”

  1. Soak the gelatine in cold water for a few minutes.
  2. Put the calamansi juice, freshly pressed lemon juice, sugar, egg and the food colouring into a saucepan and heat at 85 °C while stirring constantly.
  3. Stir in the well-squeezed-out gelatine until it dissolves.
  4. Place the mixture over ice cubes and cool at 40°C before folding in the lightly whipped cream.
  5. Spoon the cream into silicone ‘smiley’ forms (c. 4 cm diameter) and shock freeze the silicone mat at -35°C for 1 hour.
  6. Remove the ‘happy berries’ from the silicone form, place on a tray and leave to thaw in the refrigerator.

Yoghurt Gel

  1. Put the water, plain yoghurt, Yopol, sugar, agar-agar and the Gellan in a saucepan and simmer everything for 2 minutes.
  2. Pour the hot mixture into a deep plate and leave to set for 1-2 hours.
  3. Transfer the yoghurt jelly to a blender and blend until you have a smooth gel.
  4. Strain the yoghurt through a fine sieve, put into a plastic squirt bottle and refrigerate.

Goji Berry Gel

  1. Put the goji berry purée, colourless syrup, lemon juice, agar-agar and the Gellan in a pot and simmer everything for 2 minutes.
  2. Pour the hot mixture into a deep plate and leave to set for 1-2 hours.
  3. Transfer the goji berry jelly to a blender and blend until you have a smooth gel.
  4. Strain the goji berry gel through the fine sieve, put into a plastic squirt bottle and refrigerate.

Blueberry Gel

  1. Put the blueberry purée and the water in a pot.
  2. Mix together the sugar, agar-agar and the Gellan and stir into the pot with the purée.
  3. Simmer everything for 2 minutes.
  4. Transfer the blueberry jelly to a blender and blend until you have smooth gel.
  5. Strain the blueberry gel through a fine sieve, put into a plastic squirt bottle and refrigerate.

Goji Berry Jelly

  1. Put the goji berry purée, water, sugar, kappa Carrgeenan and agar-agar in a pot and simmer for 2 minutes.
  2. Next pour it into a form to a depth of 1 cm and allow to cool.
  3. When it has cooled, refrigerate the jelly.
  4. When ready to serve, punch out little cylinders (1 cm diameter).

Yoghurt Jelly

  1. Put the water in a pot.
  2. Mix together the sugar, Yopol, Kappa Carrgeenan and the agar-agar and stir into the water.
  3. Simmer everything for 2 minutes then pour into a form to a depth of 1 cm and allow to cool.
  4. When it has cooled, refrigerate the yoghurt jelly.
  5. When ready to serve, punch out little cylinders (1 cm diameter).

Mango Crisp

  1. In a Thermomix put the mango fruit, powdered sugar, isomalt sugar, glucose syrup, and 1 dash of freshly pressed lime juice and blend for 10 minutes at 80°C.
  2. Next spread the mango purée very thinly on a Silpat mat and bake in a preheated oven at 130°C (upper and lower heat) for 10 minutes until crisp.
  3. Break the mango crisp into larger pieces.

Fresh Mango and Mango Rolls

  1. Using the slicer, shave off 4 wafer-thin slices lengthwise from the peeled mango.
  2. Trim the slices of mango to 3 cm x 3 cm and roll them into little rolls.
  3. From the remaining mango fruit, punch out 8 small cylinders (1 cm high, 1 cm diameter).

To Serve

  1. Place 1 “Happy Berry” in the centre of each of 4 plates.
  2. With a teaspoon, heap some blueberry powder next to it.
  3. Around the “Happy Berry” arrange a circle 2 mango cylinders, 1 mango roll, 1 goji berry cylinder and 1 yogurt jelly cylinder.
  4. In the spaces in between, squirt several dots of goji berry gel, and blueberry gel and embellish with 1 fresh blueberry.
  5. Place a small scoop of goji berry sorbet on the blueberry powder and finish off by decorating the sorbet with a piece of mango crisp and garnishing with viola petals.

Jacob Jan Boerma

Restaurant de Leest, owned by Kim Veldman and Jacob Jan Boerma started in the summer of 2002 and since 2013 it has been awarded three Michelin stars. Chef Jacob Jan Boerma does not simply conjure up his kitchen style, he bases it around products from his region and only when at their best.

He has learned the latest and best cooking techniques from all across the world, discovered exciting new ingredients and flavours belonging to various regions, while in Scandinavia he acquired the knowledge of a variety of local ingredients, and he has enhanced his general gourmet expertise during trips to various parts of Europe.

He believes that it is very important to not forget the quality of the product as that is the base of success!

In a skillful and craftsman like way, Boerma translates all of these experiences into cosmopolitan and creative dishes for his sophisticated clientele.

His perfectionist mentality is evident from the way in which he prepares highly flavoursome dishes. It has been acknowledged as culinary art of the very highest standard, which earned the restaurant the number 2 spot on the best 500 restaurants of Holland list, 19.5 points Gault Millau and chef of the year 2010 award.

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