Wasabi, Zephyr, green apple by Andrés Lara (Cacao Barry Regional Chef Asia Pacific)
Whipped Zephyr Ganache
500 g cream – 50 g Tramline – 50 g glucose syrup – 340 g Cacao Barry Zephyr couverture – 750 g cream – 1 vanilla bean
Warm the cream, trimoline, glucose and vanilla to 70C. Slowly emulsify over melted Couverture(40C). Blend in additional 750g of cream. Mix well and place in fridge for 24 hours. Before piping on carrot cake whip very gently.
Cheesecake base crust
50 g hazelnut flour – 200 g butter – 3 g Maldon salt – 140 g brown sugar – 83 g whole eggs – 395 g T-55 flour
Combine the butter, icing sugar and 25% of the flour and hazelnut flour, slowly add eggs. Combine smooth, add remaining flour. Bake until golden brown.
Zephyr finished crumble
Blend sable in Robot coupe. Add melted butter. Transfer to a bowl. Add dry ingredients. Then add the melted Zephyr. Gently combine. Mold 2mm height in square stainless steel mold.
Green apple gelee
500 g Green apple puree – 40 g Dextrose – 8 g pectin NH – 5 g Gelatin powder 200 bloom – 12 g lime puree – 0.8 g gelespessa (sosa)
Mix dextrose with pectin and gelespessa. Warm puree to 40C. Add pectin mixture. Bring to a boil. Add gelatin and lime puree. Allow to cool before putting on top of Zephyr Crust base.
Fresh Wasabi (grated Wasabi root) – Kinome crest – Sudachi zest – Raw green apple – Yuzu zest – Maldon salt – Purple Oba flowers – Nasturgium leaves (mustard cress)