From Zeeland to Bali

Name: From Zeeland to Bali
Ingredients: 8 sea buckthorn berry puree; 5 grapefruit puree; 9 l Masia el Altet Gold Label; 1 units.items full-fat goat yogurt from the farmer; 1 units.items kalamansi; 1 units.items Yuzu; 2 sudachi; 2 units.items tray_jasmine blossom; 1 g cassava root; 2 Pandan leaf; 12 Egg whites; 1 g bunch of Thai basil; 120 l Gula Djawa; 1 coconut milk (Go Tan); 0.5 g Pink pepper

This is one of the submitted recipes for the Boiron Pastry Challenge and was created by Kelvin Lin.The dish is a sea buckthorn berry jelly, grapefruit vinnaigrette, goat's quark ice cream with yuzu, calamansi, sudachi, airy jasmine/pandan cream, cassava/Thai sweet basil crisp, and puffed pepper.

Ingredients

8sea buckthorn berry puree

5grapefruit puree

9lMasia el Altet Gold Label

1units.itemsfull-fat goat yogurt from the farmer

1units.itemskalamansi

1units.itemsYuzu

2sudachi

2units.itemstray_jasmine blossom

1gcassava root

2Pandan leaf

12Egg whites

1gbunch of Thai basil

120lGula Djawa

1coconut milk (Go Tan)

0.5gPink pepper

Preparation

Step 1

Confite the citrus fruits separately. Only the peel.
Confite the pulp with its juice. All citrus fruits separately.
Mix this with the goat's milk hangop and churn into ice cream in a sorbet maker. Then place in the freezer.
Mix sea buckthorn berry with gelatin and let it set in the fridge, then cut out rounds.
Then mix grapefruit juice with pink pepper and Masia el Altet and a little shiso vinegar and vinaigrette.
Blend and sieve cassava, then mix with stiffly beaten egg white and fold in gently.
Pipe this into molds and dry in the oven at 180°C.
Let Go Tan coconut milk infuse with jasmine and pandan at 70°C for 25 minutes to extract the flavors.
Strain this and put in a siphon and in the fridge so it can set a bit.
Pick the basil. Then plate in layers.

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