Taste of autumn

Name: Taste of autumn
Ingredients: 244 g cranberry purée; 265 g Chestnut purée; 230 g cranberry purée; 150 g Chestnut purée; 200 g Chestnut purée; 9 g Gelatin powder; 6 g ovoneve; 244 g Whipped cream; 61 g Sugar; 2 g Clove; 7 g Gelatin powder; 75 g pâté au bombe; 40 g Butter; 280 g Whole egg; 200 g Sugar; 145 g Whipped cream; 110 g Milk; 30 g Egg yolk; 2 g Salt; 29 g Sugar; 15 g White chocolate; 145 g Milk; 170 g Egg white; 200 g Almond powder; 123 g Dark chocolate; 100 g Butter; 4 g Citric acid; 100 g Sugar; 100 g Egg white; 85 g Egg yolk

This dessert is made by Nienke Schaap, pastry chef at Restaurant Voorlinden.Recipe for approximately 10 pieces.

Ingredients

244gcranberry purée

6govoneve

244gWhipped cream

61gSugar

2gClove

7gGelatin powder

265gChestnut purée

9gGelatin powder

75gpâté au bombe

145gWhipped cream

110gMilk

30gEgg yolk

15gWhite chocolate

40gButter

280gWhole egg

200gSugar

2gSalt

170gEgg white

200gAlmond powder

65gFlour

29gSugar

145gMilk

123gDark chocolate

145gWhipped cream

58gEgg yolk

230gcranberry purée

4gCitric acid

5gPectin

52gGlucose

188gSugar

100gButter

100gEgg white

5gSpices

100gIcing sugar

100gFlour

200gChestnut purée

85gEgg yolk

150gGranulated sugar

750gMilk

100gSugar

10gWater

100gPecans

100gOlive oil

10gBasil

150gChestnut purée

1gcitric acid

200gSugar

3gpectin nh nappage

50gWater

100gGlucose

3gpectin X58

Preparation

Soak the gelatin in cold water.
Whip the ovoneve, sugar, clove, and the smallest portion of purée until light and airy.
Heat ¼ of the juice to 80°C and add the gelatin.
Then add the remaining purée.
Mix the purée with the foam.
Fold in the whipped cream.

Soak the gelatin in cold water.
Make an anglaise from the smallest portion of cream, milk, and egg yolk, and dissolve the gelatin and chocolate in it.
Mix the chestnut purée with the anglaise.
Combine the mixture with the pâte à bombe (cook sugar to 120°C, mix with pasteurized egg yolk, and whip until light) and the whipped cream.

Whip whole egg, smallest portion of sugar, and almond powder.
Add hot butter (total ±35°C).
Whip egg white with sugar and fold in.
Sift flour with salt and fold in.
Bake at 220°C.

Boil the milk with the cream and sugar.
Pour the boiling mixture over the egg yolk and cook the mixture to 85°C.
Add the chocolate and blend well with an immersion blender.
Let cool to 30°C and process in a log mold.

Heat the purée to 45°C and add the glucose.
Mix the pectin with the smallest portion of sugar and add to the purée.
Cook the mixture to 105°C.
Then add the citric acid.
Pour the mixture over the biscuit.

Mix the powdered sugar, flour, spices, and egg white together.
Melt the butter and add it.
Spread the mixture into the desired shapes.
Bake for 8 minutes at 180°C.

Heat the milk to 100°C.
While stirring, add the chestnut puree and mix well.
Mix the egg yolk and sugar and whip until light and airy.
Add the whipped egg yolks to the cooked mixture.
Let the mixture cool well and pour into the ice cream machine.

Mix the sugar with the water and cook to a light caramel.
Coat the pecans in the caramel and let dry.

Heat the olive oil on the stove.
Add the basil at 85°C and fry briefly.
Place the basil leaves on paper towels and let dry.

Mix ¼ of the sugar with the pectin and the water.
Heat the remaining sugar, puree, and glucose to 70°C.
Add the pectin mixture and bring to a boil.
Add citric acid.

Prepare the almond biscuit and bake.
Place the biscuit in a rectangular baking tray and let cool.
Prepare the cranberry pâte de fruits and pour it warm over the biscuit.
Prepare the chestnut mousse and spread it over the pâte de fruits.
Let the whole set in the refrigerator for 15 minutes.
Cut strips 3 cm wide and roll them up.
Then cut the roll in half.
Prepare the cranberry mousse and freeze it in a quenelle shape.
Dip the quenelles in the chestnut glaze.
Prepare the chocolate cremeux and pour the mixture into the log mold.
Let the cremeux freeze for 15 minutes and then place directly on the plate.
Fry the basil and caramelize the pecans.
Then prepare the tuille and the ice cream.
Place the chocolate cremeux in the center of the plate.
Place the tree rings on the left side of the dessert.
Place the cranberry-chestnut quenelles on the right side.
Decorate the dessert with tuille, fried basil, caramelized pecan, and Atsina cress.
Then place a handmade quenelle of vanilla/chestnut ice cream on the dessert.