Ingredients
Yoghurt ball
500g natural yoghurt
50g sour cream
50g sugar
2gxanthan
Raspberry Panna Cotta
200g cream
300g raspberry purée
60g sugar
3g Pro Panna Cotta
2gGoma Garoffi
Microwave chocolate sponge cake
480g whole eggs
20g egg yolk
200g dark chocolat 72% (DOMORI: Arriba 72%)
140g sugar
45g flour 405
1g salt
Yuzu-Matcha Tea Cream
200g yuzu-pure
300g sugar
300g whole eggs
25gGelcrem hot
10g Matcha tea powder
1 vanilla
Red BerryJelly cubes
350g red berrypurée
100g simple syrup
50g Cointreau
22g instant gel
Coconut Caviar
2 litres sunflower oil
175g coconut purée
75g milk
25g sugar
2g agar agar
Yuzu Meringue
125gyuzu purée
11g Albumina powder
125g sugar
125g dextrose
Red Berry Chips
250g red berry purée
100g water
105gsugar
6g gellan gum
Raspberry-Yuzu Sorbet
120g raspberry purée
50gglucose-syrup
100gsugar
500g Yuzu purée
10g basic textura
Method
Yoghurt ball
Mix all the ingredients and distribute the mixtureon acrylic hemispheres. Close the balls and seal with a tesafilm. Rotate the balls todistributed evenly on the sides.Place the balls in liquid nitrogen and rotate smoothly. Allow the frozen balls stand briefly, then removethe acrylic-hemispheres.Cut a hole into the ballswith a hot knife, andkeepin the blast chiller.
Raspberry Panna Cotta
Mix all the ingredients together and bring to boil. Fill spherical silicon molds (PAVONI: LS05) with the mixture usinga syringe, and freeze.Once frozen remove the spheres and place in the refridgerator.
Microwave chocolate sponge cake
Melt the chocolate and combine with the remaining ingredients using an immersion blender until smooth. Strain the mixture and pour into a siphon gun (ISI), and charge with 3 gas-caps. Put the foam into plastic cups and bake in the microwave forapproximately 20 seconds. Leave tocool briefly and tear the sponge into small pieces.
Yuzu-Matcha Tea Cream
Mix all the ingredients together with a hand blender and cookuntil boiling point, stirring constantly.Remove from the heat and let cool. Putthe cold cream in a piping bag.
Red BerryJelly cubes
Mix all ingredients with a hand blender at maximum speed during two minute approximately. Pour the jelly into a frame and leave to set in the fridge. Cut the solid jelly into small cubes(1 cm x 1 cm)and store in the refrigerator.
Coconut Caviar
Mix the ingredients and bring to the boil while stirring. Put thesunflower oil in a container and all the mixture to cooluntil 5°C. Usinga seringue, let fall drops of mixture into the oiland leave themin for 2 minutes. Thenrinse with warm water and use.
Yuzu Meringue
Mix the yuzu pure andAlbumina powder until they become acreamy meringue.
Gradually add the sugar and continue to strike a fixed egg whites. Mix in thedextrose.Make small drops on a SILPAT and put in a dehydrator for 3 hoursat 68°C.
Red Berry Chips
Mix the red berries and water together, and the rest of the ingredients seperately. Mix both batches togetherand bring to the boil. Ppread into a SILPAT and put in the dehydratorfor 3 hours at 68°C.
Raspberry-Yuzu Sorbet
Mix the ingredients and putin anice-cream machine.
To serve
Place the frozen yoghurt ball on a plate and fill in sequence with the other ingredients. Decorate the creation with dehydrated raspberries, the red berry chips, silver leaves and fresh flowers.
Find out more about Matthias atfooddesign-mittermeier.com.