Pomegranate explosion

Name: Pomegranate explosion
Ingredients: 500 ml Carrot juice; 500 g Sugar; 250 g Sugar; 15 units.items rooibos tea bags; 500 g Butter; 10 g Salt; 100 ml Lemon juice; 750 ml Cream; 500 g White chocolate; 300 g puffed carrot; 100 g Almond powder; 100 g Sugar; 250 g Marzipan; 100 g sliced almonds; 9 almond milk; 6 Whipped cream; 6 units.items Gelatin sheets; 200 ml pomegranate (Monin); 12 g Agar; 150 ml pomegranate (Monin); 240 ml Egg white; 1 l pomegranate purée (Boiron); 46 g Potato starch; 50 g Sugar; 10 g Citras; 1 l pomegranate purée (Boiron); 10 g pomegranate seeds; Carrot juice; 10 g Potato starch; 200 ml pomegranate (Monin)

This is one of the winning recipes of the Boiron Pastry Challenge and was created by Marco Kloeze.

The dish consists of, among other things:

pomegranate broth
pomegranate seeds
candies made from carrot
sorbet of salted caramel and carrot
blanc manger = almond pudding
almond meringues
sheep's yogurt hangop prepared with lime
toffee of rooibos tea
tarragon oil
tarragon powder

Ingredients

500mlCarrot juice

250gSugar

100mlLemon juice

300gpuffed carrot

500gSugar

15units.itemsrooibos tea bags

500gButter

10gSalt

750mlCream

500gWhite chocolate

100gAlmond powder

100gSugar

250gMarzipan

100gsliced almonds

9almond milk

6Whipped cream

6units.itemsGelatin sheets

200mlpomegranate (Monin)

12gAgar

1lpomegranate purée (Boiron)

10gCitras

150mlpomegranate (Monin)

240mlEgg white

46gPotato starch

50gSugar

10gpomegranate seeds

20gButter

20gRuby Chocolate

350mlpomegranate boiron

Carrot juice

500gCarrot

1lpomegranate purée (Boiron)

10gPotato starch

200mlpomegranate (Monin)

50mlLime juice

100gIcing sugar

1lSheep's yogurt

20mlLime juice

2units.itemsbunch of tarragon

100mlLemon juice

400mlalmond Monin

200gIcing sugar

35galbumin

8units.itemsbunch of tarragon

1lOil

Preparation

Roast the carrots on sea salt in an oven at 180°C until they are cooked through.
Caramelize the sugar in a pan and deglaze with the carrot juice, dissolving the sugar in the carrot juice.
Peel the carrot and blend it together with the lemon juice and carrot caramel in the thermoblender until smooth.
Pour the mixture into a Pacojet container and freeze.

Heat the cream and infuse the rooibos tea in it.
Caramelize the sugar and deglaze with the rooibos cream.
Add the white chocolate and salt.
Finally, add the butter in several portions.
Pour the mixture into a gastronorm tray and let the toffee set.

Toast the almond powder and flakes in the oven until they are nicely golden brown.
Whip the cream until soft peaks form and soak the gelatin.
Heat the almond milk and add the marzipan, sugar, almond powder, and almond flakes, and let it infuse for a while.
Strain the mixture and dissolve the gelatin in it.
Let the milk mixture cool down a bit, then fold in the softly whipped cream.
Pour the mixture into a mold and let it set.

Put everything in a pan and boil well for a few minutes.
Pour the mixture into a gastronorm tray and let it set.
Blend the gel in the thermoblender until smooth.

Heat the pomegranate purée in a pan, mix the potato starch with the Monin pomegranate to a smooth slurry.
Add the pomegranate slurry to the warm pomegranate purée and bring it back to a boil, keep whisking the mixture until the base thickens and is cooked, pour the mixture into a bowl and chill in the fridge.
Grease the soufflé dishes with butter, making straight upward strokes, then add a spoonful of sugar to a soufflé dish and rotate it completely so the excess sugar comes out of the dish.
Whip the egg whites with the sugar until you can form stiff peaks.
Fold a little egg white into the soufflé base to combine well, then carefully fold in the remaining egg white.
Pipe the soufflé dish half full, add 3 ruby chocolate callets, and fill the soufflé dish further with the soufflé mixture.
Smooth the top and run your nail along the edge of the soufflé dish to create a seam.
Press a few pomegranate seeds on top of the soufflé.
Bake the soufflé at 150℃ for 8 minutes.

Peel the baby carrots and wrap them in aluminum foil.
Roast the carrots in an oven at 180°C until they are cooked through.
Remove the carrots from the aluminum foil and portion them to the desired size for the drops.
Reduce the carrot juice until you get a syrupy consistency.
Place the carrot pieces on a tray under the heat lamp, glaze the carrots with the carrot syrup, let them dry under the lamp, and repeat this several times until you have a nicely dried carrot drop.

Make a slurry with the potato starch and a little bit of pomegranate juice.
Bring half of the pomegranate juice to a boil and add the potato starch

Take a deep gastronorm tray and place a sieve with a cheesecloth on top.
Pour the yogurt onto it and place the tray in the cold room

Put everything in the Vita-Prep and blend the oil on the highest setting for about 10 minutes.
Pour the oil into a piping bag, hang it on a hook, and place it in the cold room.
Carefully pour the beautiful green oil out of the bag, making sure the sediment remains in the piping bag.

Place the bunches of tarragon in the dehydrator and let the herbs dry completely.
Grind the herbs into a powder in the thermoblender.
Sift the powder through a fine mesh sieve and then put it in a shaker.

Put all the ingredients in the KitchenAid and whip until you have a nice, firm foam.
Put the foam in a piping bag, then pipe nice dollops of foam onto a baking tray lined with parchment paper.
Place the meringues in the dehydrator overnight.