End of summer on a plate

Name: End of summer on a plate
Ingredients: Raspberry & figs marmalade; 200 g Raspberries; 30 g Sugar; 100 g Raspberry puree; 300 g Fresh figs; 15 g Albumin; 100 g Sugar; 10 g Forum Cab. sauvignon vinegar; 4 g Pectin NH; 100 g Fig puree; Gelatin mass; 15 g Puffed buckwheat; 3 g Olive oil; 20 g roasted buckwheat; Gelatine sheets; Buckwheat crispy; 130 g Glucose; Water; 130 g Sugar; 40 g Raspberry puree; 140 g raspberry chocolate; 200 g Fig purée; 5 g Sorbet stabilizer; 12 g Forum Cab. sauvignon vinegar; 16 g Lime juice; 240 g Water; 9 g grams Pectin NH; Fruity gel; 10 g Gelcrem cold; 100 g Sugar

This recipe by Marike van Beurden is featured in the livestream 'Marike van Beurden | Powered by Silikomart' from September 15, 2020.This recipe is lactose-free.

Ingredients

100gRaspberry puree

15gAlbumin

100gSugar

100gFig puree

Gelatin mass

15gPuffed buckwheat

3gOlive oil

20groasted buckwheat

Gelatine sheets

Buckwheat crispy

Water

140graspberry chocolate

130gGlucose

130gSugar

40gRaspberry puree

200gFig purée

5gSorbet stabilizer

12gForum Cab. sauvignon vinegar

16gLime juice

240gWater

9ggrams Pectin NH

Fruity gel

10gGelcrem cold

160gPuree figs

100gSugar

13gAlbumin

10gGelcrem Cold

60gGlucose powder

200gBlackberry puree

180gFig puree

17gGelcrem cold

5gForum Cab. sauvignon vinegar

Sorbet figs & raspberry

220gWater

90gPuree raspberry

130gSugar

345gPuree figs

2.5gSorbet stabilizer

Decor

95gPuree raspberry

115gDried glucose powder

Figs

Fresh raspberries

Forum Cab. Sauvignon Vinegar Reduction

Purple fresh flowers

Raspberry powder

Preparation

Mix the albumin with puree (200 g) and whip this up.
At the same time, heat the puree with the sugar to 118°C
Pour this over the meringue and whip until almost cold. Rescale:

200 grams meringue (see above)

Heat the water to 40°C and make a mixture with the NH and part of the sugar.
Put the puree, the rest of the water, and the sugar in a pan and heat to 40°C.
Add the pectin mixture and bring to a boil.
Let it sit for a few minutes to skim off the foam.
Let it rest overnight for a better result.
Apply the glaze at 37°C to a cake, straight from the regular freezer.

Mix the puree with the Gelcrem.
Whip with the sugar and albumin.
Add the glucose powder last, divide into leaves, and dry at 50-60°C.
Once half dried, shape them.
Keep the rest of the meringue for finishing the dessert.

Mix everything together and spread very thinly.
Once half dried, cut &

Make a syrup with the water, sugar, dried glucose powder, and sorbet stabilizer.
Mix with the purée and stir.
Pipe into the Silikomart mini quenelle molds.