Gastronomixs

Tangerine namelake, ginger ice cream, tuiles and sesame seed sponge cake

Tangerine namelake, ginger ice cream, tuiles and sesame seed sponge cake Enlarge

While some vehemently dislike the combination of citrus and chocolate, most adore it. In this dessert, the savoury nature of the bitter peel of the mandarin orange is emphasised by the black sesame seed sponge cake and olive crumble. The layering of sour, sweet, and bitter flavours adds a sense of suspense to this composition where the velvet texture of the namelake adds a surprising touch.

Ingredients

200

g

tangerine juice

10

g

glucose syrup

250

g

chocolate, Guanaja 70%

9

g

gelatine

400

g

cream

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As needed:

 

tangerines

 

 

sugar water

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700

g

milk

80

g

ginger syrup

1

tbsp

ginger, fresh

400

g

egg yolk, pasteurised

250

g

granulated sugar

400

g

whipping cream, unsweetened

80

g

stem ginger, finely chopped

 

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120

g

butter

100

g

orange juice

200

g

icing sugar

60

g

flour

125

g

white sesame seeds

100

g

almonds

 

 

citrus zest

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240

g

Japanese black sesame paste

250

g

egg whites

160

g

egg yolk

160

g

sugar

40

g

flour

As needed:

 

black food colouring

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500

g

tangerine juice

50

g

sugar

6

g

agar agar

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As needed:

 

ginger, fresh

 

 

salt

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100

g

kalamata olives, in juice

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As needed:

 

Shiso Purple cress
Preparation method: tangerine and Guanaja namelake
  • Melt the chocolate in a bain-marie.
  • Soak the gelatine sheets in cold water.
  • Mix the tangerine juice with the glucose syrup and allow to boil.
  • Allow the gelatine to dissolve in the mixture.
  • Add the melted chocolate to the mixture.
  • Then add the cream.
  • Leave the mixture to cool and rm up overnight.
Preparation method: ginger ice cream
  • Bring the milk, ginger syrup, and the grated ginger to the boil and infuse just below boiling point for ten minutes to release all the avours.
  • Beat the egg yolks with the sugar.
  • Pour the ginger-infused milk through a sieve.
  • Add a little of the milk to the eggs and stir thoroughly. Now add the rest of the milk mixture and stir thoroughly.
  • Pour back into the pan and allow it to slowly thicken over a low heat to produce a classic ice cream composition.
  • Allow the mixture to cool on ice and add the whipping cream.
  • Churn the ice cream composition in the ice cream machine until you have a creamy consistency and add the nely chopped stem ginger right at the end.
  • Store in the freezer.
Preparation method: sesame tuiles with citrus fruit
  • Melt the butter without letting it become too hot.
  • Finely chop the almonds in a food processor (cutter) and mix all the ingredients together in a mixing bowl using a spatula.
  • Set aside to rm up in the refrigerator.
  • Use a small ice cream scoop to scoop little mounds of the mixture onto a baking sheet with baking paper. Make sure you leave enough space between the scoops because they will spread out when baked.
  • Bake at 190°C for 10 minutes.
  • If you wish to shape the cookies do so immediately after taking them out of the oven. At that point the sugars will not yet have caramelised and can still be shaped.
  • Store in an air-tight container with silicone granules to keep them crunchy.
Preparation method: black sesame seed sponge cake 
  • Mix all the ingredients in a blender until smooth.
  • Pass the mixture through a sieve and then pour into a 500ml siphon.
  • Add a little black food colouring if desired.
  • Aerate with two whipping cream cartridges (N2O).
  • Pipe the mixture into paper coee cups in which a pinprick hole has been made at the bottom. Fill the cups no more than half-full.
  • Place in the microwave and cook at full power for 40 seconds.
  • Allow to cool upside down.
Preparation method: confitted tangerine peel 
  • Peel the tangerines with a vegetable peeler.
  • Cut the tangerine peel into thin strips.
  • Blanche the tangerine strips in water.
  • Leave the tangerine strips to cont in sugar water (one part water, one part sugar) for two hours.
  • Scoop the strips out of the sugar water and leave to cool.
Preparation method: tangerine gel
  • Bring all the ingredients to the boil and cook for three minutes.
  • Pour the mixture through a ne sieve.
  • Set to cool and allow to gel.
  • Mix in a blender until you have a smooth, shiny gel and store in a squeeze bottle.
Preparation method: deep-fried ginger
  • Peel and julienne the ginger into strips of the same size.
  • Deep fry in hot oil until golden.
  • Drain on paper towels and sprinkle over the salt.
Preparation method: dried kalamate olives
  • Coarsely chop the olives, pat them dry, and spread them out on a baking tray.
  • Dry them in the oven at 80°C until it turns into a ne crumble.
Finishing & presentation
  • Place the namelake to the right above the centre of the plate and let it thaw completely.
  • Break the black sesame seed sponge cake into smaller pieces and place three pieces on the plate in the shape of a triangle.
  • Sprinkle a spoon of olive crumble between the pieces of sponge cake.
  • Pipe the mandarin orange gel around, on top of, and over the sponge cake in small dots.
  • Make a quenelle of ginger ice cream and finish with the deep-fried ginger.
  • Stick two pieces of sesame seed kletskop biscuits (Dutch version of brandy snaps) in the ice cream.
  • Garnish the plate with the preserved mandarin peel and Shiso Purple cress.

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