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Mr. Smith

Vanilla mousse combined with green apple & Mizuna salad and lemon jelly.This recipe by Marike van Beurden is featured in the livestream 'Marike van Beurden | Powered by Silikomart' from September 15, 2020.

Ingredients

300gSmall brunoise of Granny Smith apples
75gSugar
12glemon juice
4.5gPectin NH
75gGlucose powder
2gMatcha powder
225ggreen apple juice from purée
375gGreen apple purée
200gapple brunoise

1.5gVanilla pod
100gMilk
30gGelatin mass
250gWhipped cream
240gBlanc Satin

100gButter
80gIcing sugar
240gFlour
85gegg yolks

4gMatcha powder
9gPectin NH
20glemon juice
5gSorbet stabilizer
130gSugar
130gGlucose
600ggreen apple juice from purée
*Pass the apple purée through a fine cloth

100gButter
200gSugar
100gFlour
200gGreen apple purée
green and brown colorants

60gSugar
335glemon puree
0.5vanilla bean
4.5gPectin Jaune

500ggreen apple purée
175gMizuna or arugula

165gPurée mixture
10gIcing sugar
2.5gGelcrem cold
3gNatur emul

375gWater
550gPurée mixture
6gIce cream stabilizer
Green apple
100gSugar
38gLemon juice
Additional supplies
65gTrimoline

mini mizuna or arugula salad

Preparation

  1. Warm the puree, juice, and brunoise (300g) to 45 ºC.
  2. Add the pre-mixed powders: sugar, glucose, NH &

  1. Heat the milk with the vanilla and let the vanilla infuse for 2 hours.
  2. Reheat the milk, melt the gelatin in the hot milk on top of the chocolate, and make a ganache.
  3. Add the whipped cream last.

  1. Soften the butter and add the powdered sugar.
  2. Add the egg yolks little by little. Finish by adding the flour.
  3. Use only the first speed to prevent gluten formation (regular flour).
  4. Roll out to 2.5 mm and freeze.
  5. Bake for 12 min at 150°.

  1. Heat the puree, glucose, and water to 45 ºC.
  2. Add the pectin, sugar, matcha, and stabilizer and bring to a boil.
  3. Off the heat, add the lemon juice and coloring paste.
  4. Skim off the foam and let rest for at least 4 hours.
  5. Use the glaze at 37 ºC.

  1. Soften the butter with the sugar, use a spatula and do not incorporate air.
  2. Add the lukewarm purée little by little.
  3. Add the flour (if the mixture splits, warm it up a little).
  4. Spread thinly on a silpat and bake for 8 min at 150°C.
  5. Store in an airtight box with silica gel.

  1. Mix the pectin with the sugar (60 g).
  2. Heat the purée, vanilla &

  1. Blend to a smooth purée.
  2. For sorbet use directly, for sauce strain.

  1. Mix everything together and put it in a bottle.

  1. Make a syrup with the water, trimoline, sugar, and stabilizer.
  2. Mix with the mixture of lemon juice and purée blends and stir.