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Blackberry and Verbena by Andreas Caminada

FDL
By
Fine Dining Lovers
Editorial Staff
Difficulty
Challenging
Total Time
120H 0MIN

Ingredients

Sugar: 55 g

Water: 90 ml

Limes: 1, the zest

Gelatin: 1.5 g

Blackberry purée: 100 g

Lime juice: 35 ml

Blackberry purée: 100 g

Lime juice: 10 ml

Limes: 1, the zest

Sugar: 10 g, cane

Agarzoon: 5.5 g

Blackberries

Liquid nitrogen

Blackberry purée: 100 g

Lime juice: 12 ml

Limes: 1, the zest

Isomalt: 35 g

Glucose powder: 3.5 g

Agarzoon: 3.8 g

Butter: 30 g, softened

Sugar: 20 g

Salt: 2 g

Lemon juice: 4 ml, warmed

Yopol texturas: 12.5 g

All purpose flour: 12.5 g

Milk powder: 20 g, skimmed

Wheat starch: 7.5 g

Baking powder: 1.5 g

Yogurt: 100 g, Greek, with at least 10% fat

Icing sugar: 10 g

Lemon verbena: 5 g, fresh

Water: 20 ml

Sugar: 15 g + 10 g

Vervain: 20 g, fresh

Lime syrup: 19 ml

Gelatin: 1.8 g

Blackberries: fresh, mini

Ice begonia pollen

Ice begonia leaves: pink

Lemon verbena: leaf spears

An amazing blackberry recipe with lemon verbena by the talented chef Andreas Caminada from Switzerland.

Method
01.
Blackberry and Lime sorbet

Mix sugar with water and lime zest. Heat in pan to 80°C. Add gelatine and dissolve.

Add blackberry purée and lime juice to this mixture and leave to stand for 24 hours at 4°C. Then freeze using ice cream maker or Pacojet.

02.
Blackberry and Lime gel

Mix everything together in a pan and bring to boil. Leave to set for 4 hours at 4°C. Blend till smooth, then pass through sieve.

03.
Blackberry filigrane:

Mix all ingredients together in a pan and bring to boil.

Leave to set at 4°C for 12 hours, then blend till smooth and pass through sieve.

Spread out thin and dehydrate at 60°C for about 3 days. Place under heat lamp and stamp with wooden negative.

04.
Yoghurt shavings:

Combine the softened butter, the sugar, the butter and the warmed lemon juice and blend in KitchenAid till mixture foams.

Pour the remaining ingredients through a sieve onto foam mixture above and gently fold in.

Freeze. Use grater or mandolin to spread shavings onto a baking tray and bake at 120°C for 4 minutes.

05.
Greek yoghurt and verbena ice cream

First stir yoghurt and confectioners' sugar together till creamy.

Add verbena, vacuum pack and leave to settle for 1 day. Pass through sieve and stir to stable, creamy consistency.

06.
Lime and lemon verbena extra-soft marshmallow

Bring the water, the sugar and the fresh verbena to the boil and leave to stand for 15 minutes before passing through sieve.

Bring the verbena syrup obtained to the boil with the lime syrup and the sugar.

Wait till gelatine's drained weight is 10 grammes, then dissolve in hot mixture above.

Whip with an electric beater till mixture becomes very foamy (about 30 minutes).

Use a small quantity of Trennwax spray to grease PVC half-sphere moulds and fill with mixture .

Freeze. To remove, briefly dip moulds in warm water and trace around mould inside edge with a thin palette knife.

07.
Presentation

Garnish all components for presentation.

An amazing blackberry recipe with lemon verbena by the talented chef Andreas Caminada from Switzerland.

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