One of Jordi Roca’s most acclaimed desserts, on which he based one of his lines of work.
Chef: Jordi Roca
The youngest of the Roca brothers is the sweetest of the three. He made pastries his passion, but he also likes to enter other areas close to his specialty, such as ice cream and bakery products.
- 100 g of orange peel
- 1 liter of orange juice
- 1 kg of passion fruit pulp
- 400 g of sugar
- Orange peel
- 8 gelatin sheets
- 1 kg of carrots, mixed
- 1500 g of sugar
- 11 g agar-agar
- 500 g egg yolk
- 500 g of water
- 17.5 cl apricot liqueur
- 1 cl narnaja juice
- Orange segments
For orange and passion fruit granite.
- Heat some juice and dilute the dextrose and invert sugar while hot.
- Add the soaked and drained gelatin sheets. Dissolve well.
- Add the remaining ingredients and pass through a blender until you get a homogeneous mixture.
- Place in the freezer so that it takes away the body.
For carrot compote.
- Heat all the ingredients together in a saucepan. When it boils, spread it on a plate to cool.
- Pass through the mixer until you get a smooth and homogeneous compote.
For frozen egg yolk and apricot liqueur cream
- Put all ingredients, except alcohol, in the fire until you reach 85 °. Once the temperature is reached, remove from the heat to cool quickly and add the liqueur.
- Go through the ice cream maker.
For orange sugar
- Put all the ingredients in the mixing cup and work at maximum power.
- Roll the mixture on silicone mats (silpat) and bake at 60 ° until dry.
- Break the block to form sugar granules.
- Place the carrot compote in the center of each plate, the mucus on top and finish with the ice cream.
- Serve with a few orange wedges and sprinkle with orange sugar.
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