Blueberries Surrounded by Their Nature
- 450 grams sugar
- 60 grams glucose
- 625 grams water
- 50 grams blueberry puree
- 200 grams blueberries
- 50 grams spruce shoots**
- 4 grams gelatin
- 38 grams sugar
- 60 grams trimoline*
- 120 grams egg yolks
- 150 grams cream
- 435 grams whole milk
- 20 grams milk powder
- 2 grams gelatin
- 125 grams spruce shoots**
- 145 grams sugar
- 525 grams water
- 425 grams spruce shoots
- 440 grams sorrel
- xanthan gum****
- 450 grams whole milk
- 40 grams dried yeast
- 1 kilogram tipo '00' flour
- 17 grams salt
- 1 egg
- 35 grams sugar
- 150 grams butter, softened
- 10 bunches thyme, (to make 85 grams when blanched)
- small bunch parsley, (to make 25 grams when blanched)
- 110 grams Grapeseed oil
- 28 leaves wood sorrel
- 8 sprigs heather
- butter, for sauteing
- *Trimoline is a type of sugar-based sweetener, used by many chefs in baking and in sorbets
- **Spruce shoots are shoots of the spruce tree
- ***Granita is a frozen preparation, traditionally served as a dessert, made with water and a syrup base.
- ****Xanthan gum is a product derived from fermented starch, used as a thickening agent and to maintain solids in suspension within a liquid.
- Blueberry sorbet
- Mix the sugar, glucose, and water in a pan, heat to a syrup, then cool.
- Add the puree, the fresh berries, and the spruce shoots, blend and strain.
- Heat a very small amount of the berry mixture.
- Bloom the gelatin, then dissolve into the warm mixture and add to the rest.
- Place in Paco containers* in the refrigerator to set.
- Spruce ice cream
- Whisk together the sugar, trimoline, and egg yolks.
- Heat the cream, milk, and milk powder in a pan to 80 C (178 F) and pour it over the egg mixture.
- Pour back into the pans and cook, stirring, to make a custard.
- Bloom** the gelatin, add, and cool.
- When the mixture is cold, blend the spruce shoots into it and strain.
- Spruce granita
- Heat the water and sugar to make a syrup.
- Cool, blend with the spruce shoots and sorrel, and pass through a fine sieve (strainer).
- Calculate the total weight and weigh out 0.1% of the quantity in xanthan gum.
- Sprinkle the xanthan into a small amount of the liquid and blend it until absorbed.
- Combine the 2 liquids and freeze in a deep tray.
- Once frozen, scrape to a powder with a fork.
- Crispy brioche
- Heat the milk to room temperature and dissolve the yeast in it.
- Add the flour, salt, eggs, and sugar and mix the dough thoroughly.
- Add the butter while mixing and let the mixture prove (rise) for an hour.
- Knock back (punch down) the dough and let it prove again for an hour.
- Grease a loaf tin, transfer the dough to the tin, and then prove again.
- Preheat the oven to 180 C (350 F) and bake for approximately 25 minutes.
- When cool, cut into 1-cm cubes.
- Thyme oil
- Blanch*** the thyme on its stems for 4-5 minutes until very tender.
- Cool in ice water and pull the leaves off the stems.
- Strain to obtain the leaves, squeeze them through a Superbag**** and keep dry.
- Pick the parsley leaves and blanch them until tender.
- Dry as for the thyme.
- Process the oil and herbs at full speed at 60 C (140 F) in a Thermomix***** for 12 minutes.
- Cool, then macerate for 24 hours.
- Strain through a fine cloth, applying pressure for a few hours, and keep in a squeezy bottle.
- Serving
- Before serving, put the plates in the freezer to get very cold.
- Pick the wood sorrel and heather into ice water and dry them.
- Saute the brioche until crisp and golden and cool on kitchen paper (paper towels).
- Process the ice cream in a Pacojet, shape into balls of approximately 25mm diameter and place 3 balls of blueberry sorbet and 2 balls of spruce ice cream on each plate.
- Surround with 5 brioche cubes and cover everything with two and a half tablespoon of granita and a tablespoon of thyme oil.
- Sprinkle the wood sorrel and heather on top.
- *Paco containers are the receptacles used with a Pacojet.
- A Pacojet is a machine used to make sorbets with a very fine texture, as well as other creations such as frozen powders
- **To bloom (gelatin) is to soften gelatin leaves by soaking them for a few minutes in cold water.
- ***To blanch is to cook food, often vegetables, briefly in boiling water.
- Usually followed by refreshing, or plunging straight into cold water to stop the food cooking.
- ****A Superbag is a very fine mesh bag through which liquids can be strained and clarified.
- *****A Thermomix is a food processor that can blend food at different temperatures.
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Taken from www.foodrepublic.com/recipes/blueberries-surrounded-by-their-nature/ (may not work)