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Black & Pink

photo1 | Debic

Ingredients

Charcoal egg wash

100 g egg yolk

25 g Debic Stand & Overrun

1 g salt

2 g charcoal powder

Charcoal crust

129 g Debic Crème Butter

84 g icing sugar

212 g flour

10 g charcoal powder

34 g almond powder

1 g salt

40 g whole egg

Almond cream

110 g Debic Crème Butter

110 g icing sugar

110 g almond powder

140 g whole egg

20 g corn starch

110 g Debic Stand & Overrun

1 lemon , the zest

Lemon confit

160 g lemon peel

400 g lemon juice

240 g sugar

Strawberry confit

7 g pectin NHX

41 g sugar

120 g red dragon fruit juice

183 g strawberry puree

55 g lemon puree

47 g glucose syrup

24 g gelatin mass 1:5

23 g lemon confit

1 lemon, the zest

Red dragon fruit cream

15 g pectin NHX

2 g xanthan gum

25 g sugar

530 g red dragon fruit juice

200 g strawberry puree

25 g lemon puree

50 g inverted sugar

275 g Debic Crème Butter

50 g lemon confit

1 lemon, the zest

Neutral Glazing

8 g pectin NHX

50 g sugar (1)

300 g water

525 g sugar (2)

15 g inverted sugar

84 g gelatin mass 1:5

Debic products used

Stand & Overrun 1L

Crème Butter 4x2.5KG

Preparation

Charcoal egg wash

Whisk the egg yolk with the Stand & Overrun, salt and charcoal powder together in a bowl.

Strain the mixture.

Preserve in the chiller for later use.

Charcoal crust

Paddle the Crème Butter, icing sugar, flour, charcoal powder, almond powder and salt together in a mixing bowl until it reaches a sandy texture.

Add in the whole eggs and mix briefly.

Leave the dough to rest in the chiller.

Roll the dough to 2 mm thickness and cut into Ø 9 cm pieces.

Line on the outer part of Ø 8 cm tart moulds.

Bake at 150˚C for 13 minutes.

Remove the shells from the moulds and continuebaking for another 8 minutes.

Using a spray gun, apply a thin layer of charcoal egg wash onto the shells and bake at 150˚C for 5 minutes.

Almond cream

Cream the Crème Butter with icing sugar and almond powder together in a mixing bowl with a paddle attachment.

Gradually add the eggs on low speed, followed by corn starch, Stand & Overrun and lemon zest.

Fill the baked tart shells with 20 g of almond cream and bake at 150˚C for 20 minutes.

Lemon confit

Blanch the lemon peel 3 times in fresh water.

In a saucepan, bring the lemon juice and sugar to a boil.

Add in the blanched lemon peels and cook at low heat for 45 minutes.

When it reaches 55 Brix, blend into a smooth paste.

Preserve in the chiller.

Strawberry confit

Dry mix the pectin and the sugar in a bowl.

Cook the red dragon fruit juice, purees and glucose syrup together in a saucepan to 45˚C.

Whisk in the pectin-sugar mixture and bring to a boil.

Mix in the gelatin mass until dissolved, followed by lemon confit and lemon zest.

Preserve in the chiller.

Red dragon fruit cream

Dry mix the pectin, xanthan and sugar together in a bowl.

Cook the red dragon fruit juice, purees and inverted sugar together in a saucepan to 45˚C.

Whisk in the pectin-sugar mixture and bring to a boil.

Add in the Crème Butter, and emulsify well, followed by lemon confit and lemon zest.

Pipe the ready cream into the silicon mold (SF164) and freeze.

Neutral Glazing

Dry mix the pectin and sugar (1) together in a bowl.

Cook the water in a saucepan to 45˚C.

Whisk in pectin-sugar mixture and bring to a boil.

Gradually mix in the sugar (2) and inverted sugar.

Continue cooking till it reaches 68 Brix.

Mix in gelatin mass until dissolved.

Leave the glaze to cool to 35˚C before use.

Assembly

Glaze the frozen dragon fruit cream with neutral glaze.

Pipe strawberry confit in the center of the almond cream to stick the red dragon fruit cream on top.

Then, arrange fresh dragon fruit and strawberry wedges surrounding the red dragon fruit cream.

Finally, pipe both strawberry and lemon confits on the fruit wedges and garnish with red amaranth.

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