Blackcurrant leather sphere
In this recipe, we use blackcurrants to create a leathery structure. This can be done by spreading the mixture thinly on a silicone sheet or, as in this recipe, by creating a round shape that can be filled.
Makes 1kg.
Allergens & dietary requirements
- Lactose
- Cow's milk
- Vegetarian
Ingredients
- 1 kg frozen black currants
- as needed cane sugar
- as needed grapeseed oil
- as needed crème fraîche
- as needed elderflower syrup
Preparation method
- Allow the blackcurrants to defrost completely.
- Mix the blackcurrants to a smooth purée in a blender and then pass through a fine sieve.
- Weigh the amount of blackcurrant purée you have and add 10% cane sugar.
- Stir the blackcurrant purée thoroughly with a whisk until the sugar has dissolved.
- Divide the mixture into a quarter part and a three-quarter part.
- Weigh the quarter part and mix with 2% grape seed oil to create the mixture for the first dip.
- Create small balloons from the fingers of a plastic glove, making them as round as possible.
- Tie a knot in them and hang them on a wire rack in a racking trolley using paperclips.
- Dip each balloon once into the purée that you prepared for the first dip, leaving open a 5mm hole and making sure that the layer is even and does not contain any drips.
- Hang the balloon back on the wire rack in the trolley.
- Leave the balloons to dry in the air for five to six hours.
- Dip the balloons in the remaining blackcurrant purée and leave to dry for at least another five to six hours.
- Repeat this process at least three to four times and leave the balloons to dry completely.
- Prick the balloons.
- Carefully remove the balloons from the dried fruit leather using a pair of fine tweezers.
- Mix crème fraîche with elderflower syrup to your requirements and fill the spheres with this mixture.
- Finish off with pollen granules.
Serving suggestions
- Serve as a highly unique friandise.
- Replace the filling with a filling of duck, rye, and shoyu to serve it as an amuse-bouche.
- In a dessert with components of beetroot, raspberry, and fennel.
