Recipe for chocolate and strawberries Clafoutis, raspberry caviar and yogurt ice cream – Martín Berasategui


Appetizers

Martín Berasategui presents the recipe of Clafoutis with chocolate and strawberries, raspberry caviar and yogurt ice cream.

FOR CLAFOUTIS:

Composition:

  • 90g dark chocolate (Guanaja 70%)
  • 225g whole milk
  • 260g cream
  • 2 eggs
  • 100g sugar
  • 15g vanilla sugar
  • 30g flan powder
  • 200g fresh strawberries

Development:

Preheat the oven to 200 ° C. Line the form with butter and brown sugar. Cut the chocolate with a knife or in a robot. Bring the cream to a boil with the milk. Mix the eggs with the sugars and flannel powder in a bowl. Add the milk and cream, passing them through a strainer without stirring. Pour this over the chocolate and mix well. Pour the preparation into the form we have previously lined and add the sliced ​​strawberries well distributed. Bake for 20 minutes after the time has elapsed, reduce the oven to 180 ° C and continue baking for another 20 minutes. It should be adjusted, but it should not dry out. We will check if it is ready with a toothpick. When introducing it, we should notice that it is wet, but not liquid.

FOR MOLD:

Composition:

  • 1 pinch of oil
  • 1 brown sugar

Development:

Carefully pour liquid nitrogen into a bowl and add the raspberries, leave them for a minute and carefully remove them with a perforated spoon. Place them on a tray of parchment paper, we will put another paper on top and delicately feed a roller to set them aside. Then place them on a tray that we have previously placed in the freezer. Keep them in the refrigerator or freezer while used.

ABOUT RASPBERRY IKIR:

Composition:

  • 1 handful of fresh raspberries

Development:

Mix the two ingredients, pour into a container and freeze. Turbine when serving.

FOR ICE YOGHURT CREAM:

Composition:

  • 375g unsweetened Greek yogurt
  • 300g basic syrup

Development:

Put all the ingredients in a saucepan, bring to a boil when everything is well dissolved, remove and allow to cool.

FOR BASE SYRUP:

Composition:

  • 1 kg of glucose
  • 1 kg of sugar
  • 1 liter of water

Development:

Put the milk and cream in a saucepan and bring to 95 ° C. Outside the stove, add the sugar and rooibos, cover with plastic wrap and let it infuse for 7 minutes. After a while strain and keep cold.

FOR RUBIOS, CINNAMON AND COCOA SOUP:

Composition:

  • 100 g whole milk
  • 300g cream
  • 35% MG
  • 30g sugar
  • 4gr Rooibos (infusion)

Soup texture:

2 liters of tea infusion
2g xanthan

Development:

Pour the Rooibos soup into small jars.

ABOUT TARAMA:

Composition:

  • 300g tarama
  • 17g ponzu sauce
  • 4g of yuzu juice
  • 8g olive oil VE
  • 4g shallots
  • Sol
  • Pepper

Development:

Once the tarama is mixed, we will pour it into a bowl placed in the inverted baini-mari. We will add the ingredients one by one using the tongue, carefully. Finally, we will put the salt to the point and save it to the camera.

FOR THE EMPLOYEE:

Composition:

  • Clean and desalinated smoked cod skins

Development:

Wash cod skins with cold water to remove salting. Place the stretched skins on parchment paper in the oven for 48 hours at 80 ° C. After a while, check that they are well dried, mix in a blender, strain and store in a container with silica gel.

FOR CRISPY CODE:

Composition:

  • Mint sprouts or leaves
  • Chocolate and strawberry claws
  • Fresh strawberries
  • Fresh raspberries
  • Fresh blackberries
  • Fresh gooseberries
  • Raspberry caviar
  • Parsley flower
  • Tagete flower
  • Elderberry
  • Yoghurt
  • Chocolate and gold pearls
  • Lemon peel

Development:

Arrange two good quennel strawberry flakes on a large plate, then arrange the fresh fruit, strawberries, raspberries, blackberries, blackcurrants, mint shoots and flowers. Finally, add the yogurt ice cream, raspberry frozen caviar, chocolate and gold pearls and we will finish with a pinch of lemon peel. The waiter will pour Rooibos soup on the table.

Chocolate and strawberry flakes, raspberry caviar and yogurt ice cream

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