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Foodxperience

Dessert Olympic Games

This recipe was specially created by our FoodXperience chefs for the 2021 Olympic Games in Tokyo.

Ingredients

60gAlmond powder
200gSugar
120gPastry flour
4gSalt
240gButter
120gEgg
350gbread flour

Yuzu juice
2units.itemsGelatine sheets
panna cotta Debic
velvet spray white
Pancoating
gold duster
ring mold Silikomart

250mlWater
5gAgar
250mlBubblegum syrup Monin

Silvia egg white powder

Pitaya

1Full-fat yogurt
400gpandan extract

chogia beet

mini canelé mold
lychee sorbet ice cream

yuzu pearl Elements
Azuleta Texturas

fresh strawberry wedges
crispearls ruby
Edible flowers
Goa
halved blueberries
sponge cake raspberry Elements
Atsina cress

Preparation

  1. Mix butter, salt, and sugar in a stand mixer with a dough hook.
  2. First add the almond powder, then the egg. Mix everything well.
  3. Briefly mix in both types of flour so a nice dough forms. Let rest overnight in the refrigerator.
  4. Roll out with a rolling pin to the desired thickness. Cut out with two ring cutters and bake everything between two perforated baking mats in the oven for 12 minutes at 165°C. Let cool before use.
  5. Print the 3 letters TKY on the computer in a size similar to the round mold and cut them out neatly.
  6. Set the dough and roll out.
  7. Place the letter on the dough, cut it out neatly, and bake in the oven.
  8. Use the remaining dough to cut out 2 rings

  1. Heat 500 g panna cotta as described on the packaging and further season with the yuzu juice.
  2. Add 2 sheets of gelatin to the mixture.
  3. Spray the mold with pan coating, fill the mold with the panna cotta, and freeze well. Preferably place in a blast freezer to -40°C.
  4. Remove the rings from the mold and spray the rings with the white velvet spray and let dry in the freezer.
  5. Spray the ring again, but now with the gold duster and let rest in the freezer until use.

  1. Mix the bubblegum syrup, water, and agar together and briefly bring to a boil.
  2. Pour the mixture onto a tray and let it set in the refrigerator.
  3. Blend the mixture smooth in a food processor and transfer to a squeeze bottle.

  1. Whip 500 g Silvia and 250 ml water in a grease-free bowl on the highest setting for 4-6 minutes.

  1. Cut nice slices of pitaya and cut out with a small round cutter.

  1. Pour 400 g pandan extract into a pan and reduce to +/- 250 g and let cool.
  2. Mix 1 l yogurt with the pandan extract and hang overnight in a cloth and sieve.
  3. Remove the hangop from the cloth, stir well and transfer to a small piping bag.

  1. Cut nice slices of chioggia beet on a mandoline and cut out with a small cutter, place the rounds in sweetened ice water.

  1. Briefly take the ice cream out of the freezer and quickly smooth it in a Rowzer or food processor.
  2. Transfer the ice cream into a piping bag.
  3. Spray the mold with pan coating and fill the mini canelé mold with the ice cream. Preferably freeze in a blast freezer to -40°C.

  1. Remove the yuzu spherification from the packaging and put some Azuleta sugar in a plastic container and cover with a lid.
  2. Add some yuzu spherifications and gently shake until they are nicely coated with sugar.

  1. Use the above preparations and the ingredients below to garnish the Letters TKY.
  2. Place the baked sable letters on the plate: TOK (top) YO (below) (Olympic Games logo = 3 on top, 2 below).
  3. Place the 2 gold-sprayed panna cotta rings on the letters O.
  4. Decorate the sable letters with the above preparations and the ingredients below, playfully over the Sable letters.
  5. Pipe some Syliva egg white on and torch with a blowtorch.
  6. Finish with the strawberries, blueberries, edible flowers, Goa and atsina cress.