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Potatoes, vegetables and meat

This recipe is from the Dessertclub, made for 60 units.

Ingredients

204gCaster sugar
204gGlucose
156gCream
156gCondensed milk
1gVanilla
3.4000000000000004gSalt

208gMilk
208gCream
82gEgg yolks
550gNyangbo chocolate
43gHoney
758gWhipped cream
58gWater
12gGelatine

330gAlmond paste
156gEgg yolk
110gEgg
74gwhite chocolate 35%
84gPlain flour
74gButter
185gEgg white
185gSugar

26gGlucose
26gSugar
26gButter
2gWater
0.7000000000000001gSalt
34gAlmond
76gJalapeño crunch

90gSunflower oil
90gCocoa butter
420gdark chocolate 55%

300gButter
50gWater
10gGelatine
300gSugar
240gEgg yolks
300gWhole eggs
400gMango purée
5g5 spices
400gpassion fruit purée

360gSour cream
24gOlive oil
36gIcing sugar

13gHoney
16gSushi vinegar
1.3glime zest
125gSunflower oil
25glime purée

Cooked green peas
1gSalt
1200gWater
500gGreen peas
400gcooked green peas
80gCooking liquid
Green pea cream
120gmirin

13gHoney
25gCalamansi purée
125gSunflower oil
1.5gFresh ginger
Carrot + carrot slices
1.3gOrange zest
1080gCarrot

120units.itemsRed Meat radish
120units.itemspurple winter carrot
120units.itemsgreen meat radish
maldon salt and pepper flakes
120units.itemssugar snaps

Preparation

  1. Heat the cream together with the glucose.
  2. Caramelize the granulated sugar until dry caramel forms.
  3. Deglaze with the warm cream and glucose mixture.
  4. Cook the mixture to 103 degrees.
  5. Add the condensed milk and bring to a boil again.

  1. Prepare the cream, milk, sugar, and egg yolks into a crème anglaise.
  2. Add the melted chocolate and the soaked gelatin.
  3. Cool down to 50 degrees and fold in the whipped cream.

  1. Beat the egg components and the almond paste until light and airy.
  2. Beat the egg whites and sugar until fluffy.
  3. Make a mixture of melted butter and chocolate.
  4. Fold the sifted flour into the egg mixture.
  5. Add the butter and chocolate mixture.

  1. Make a nougatine from all the ingredients.
  2. Bake this and then crush it into a crunch.

  1. Mix the ingredients together and heat to 150 degrees.

  1. Prepare a cremeux from these ingredients.
  2. Shape them as desired.
  3. Coat them in the 5 spices blend.

  1. Mix the ingredients together until a nice, creamy substance forms.

  1. Mix all ingredients into a nice oil.

  1. Cook the peas in water with salt.
  2. Toss the cooked peas with lime oil.

  1. Mix all ingredients into a nice oil.

  1. Toss the carrot with orange ginger oil.