Blackberry and Verbena

Blackberry and Verbena

Blackberry and Verbena

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

December 9, 2013

serves for

1

total time

0 HR 0 MIN

ingredients

sugar
55 g
water
90 ml
lime
1, the zest
gelatine
1.5 g
Boiron blackberry purée
100 g
Lime juice
35 ml
Boiron blackberry purée
100 g
Lime juice
10 ml
lime
1, the zest
sugar
10 g, cane
Agarzoon
5.5 g
Blackberries
Nitrogen
Boiron blackberry purée
100 g
Lime juice
12 ml
lime
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
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
Verbena
20 g, fresh
Lime syrup
19 ml
gelatine
1.8 g
Blackberries
fresh, mini
Ice-begonia pollen
Ice-begonia leaves
pink
Lemon verbena
leaf spears

Preparation

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.

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.

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.

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.

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.

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.

Presentation

Garnish all components for presentation.

 

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