Happy Berry
Happy Berry
Ingredients
GOJI BERRY SORBET
- 225 grams goji berry purée sieved
- 200 grams water
- 100 grams sugar
- 45 grams ProSorbet
- 105 grams lemon juice freshly pressed
BLUEBERRY POWDER
- 75 grams smooth wheat flour
- 20 grams blueberries freeze-dried, ground
- 50 grams sugar
- 15 grams palatinose
- 65 grams soft butter
“HAPPY BERRY”
- 2 grams leaf gelatine
- 15 grams calamansi juice
- 15 grams lemon juice freshly pressed
- 35 grams sugar
- 1 egg
- 2 drops yellow food colouring
- 50 grams lightly whipped cream
YOGHURT GEL
- 100 grams water
- 10 grams plain yoghurt 3.5%, flat
- 10 grams Yopol yoghurt powder
- 13 grams sugar
- 1 gram Agar-agar
- 0.8 gram gellan
GOJI BERRY GEL
- 60 grams goji berry purée
- 50 grams sugar syrup colorless
- 22 grams lemon kuice freshly pressed
- 0.9 gram Agar-agar
- 0.5 gram gellan
BLUEBERRY GEL
- 85 grams blueberry purée
- 33 grams water
- 13 grams sugar
- 1 gram Agar-agar
- 0.4 gram gellan
GOJI BERRY JELLY
- 100 grams goji berry purée sieved
- 30 grams water
- 11 grams sugar
- 0.5 gram kappa carrageenan
- 0.3 gram Agar-agar
YOGHURT JELLY
- 110 grams water
- 13 grams sugar
- 15 grams Yopol yoghurt powder
- 0.5 gram kappa carrageenan
- 0.3 gram Agar-agar
MANGO CRISP
- 90 grams mango fruit fresh
- 15 grams sugar powdered
- 12 grams isomalt sugar
- 3 grams glucose syrup
- 1 lime juice dash freshly pressed
FRESH MANGO AND MANGO ROLLS
- 1/2 mango fruit fresh
TO SERVE
- 8 blueberries fresh
- Yellow viola petals
Instructions
Goji Berry Sorbet
- Put the goji berry purée, water, sugar, ProSorbet and the freshly pressed lemon juice into a blender and blend until the sugar has dissolved.
- Transfer the sorbet mixture to a Pacojet beaker and freeze for 12 hours.
- When ready to serve, place the Pacojet beaker in the Pacojet and process to sorbet (alternatively, put the well-chilled liquid in an ice-cream machine to make sorbet)
Blueberry Powder
- In a bowl mix together the wheat flour, ground blueberries, sugar and the Palatinose then stir in the soft butter.
- Transfer the dough to a layer of clingfilm and shape into an even roll (c. 4 cm diameter).
- Close the ends firmly so that you have a compact bonbon shape.
- Freeze the roll for 12 hours.
- Next take it out of the freezer and remove the clingfilm.
- Immediately grate fine shavings onto a Silpat mat using a microplane grater.
- Bake the dough shavings in a preheated oven at 110 °C (upper and lower heat) for about 15 minutes until crisp.
- Leave the blueberry powder to cool.
“Happy Berry”
- Soak the gelatine in cold water for a few minutes.
- Put the calamansi juice, freshly pressed lemon juice, sugar, egg and the food colouring into a saucepan and heat at 85 °C while stirring constantly.
- Stir in the well-squeezed-out gelatine until it dissolves.
- Place the mixture over ice cubes and cool at 40°C before folding in the lightly whipped cream.
- Spoon the cream into silicone ‘smiley’ forms (c. 4 cm diameter) and shock freeze the silicone mat at -35°C for 1 hour.
- Remove the ‘happy berries’ from the silicone form, place on a tray and leave to thaw in the refrigerator.
Yoghurt Gel
- Put the water, plain yoghurt, Yopol, sugar, agar-agar and the Gellan in a saucepan and simmer everything for 2 minutes.
- Pour the hot mixture into a deep plate and leave to set for 1-2 hours.
- Transfer the yoghurt jelly to a blender and blend until you have a smooth gel.
- Strain the yoghurt through a fine sieve, put into a plastic squirt bottle and refrigerate.
Goji Berry Gel
- Put the goji berry purée, colourless syrup, lemon juice, agar-agar and the Gellan in a pot and simmer everything for 2 minutes.
- Pour the hot mixture into a deep plate and leave to set for 1-2 hours.
- Transfer the goji berry jelly to a blender and blend until you have a smooth gel.
- Strain the goji berry gel through the fine sieve, put into a plastic squirt bottle and refrigerate.
Blueberry Gel
- Put the blueberry purée and the water in a pot.
- Mix together the sugar, agar-agar and the Gellan and stir into the pot with the purée.
- Simmer everything for 2 minutes.
- Transfer the blueberry jelly to a blender and blend until you have smooth gel.
- Strain the blueberry gel through a fine sieve, put into a plastic squirt bottle and refrigerate.
Goji Berry Jelly
- Put the goji berry purée, water, sugar, kappa Carrgeenan and agar-agar in a pot and simmer for 2 minutes.
- Next pour it into a form to a depth of 1 cm and allow to cool.
- When it has cooled, refrigerate the jelly.
- When ready to serve, punch out little cylinders (1 cm diameter).
Yoghurt Jelly
- Put the water in a pot.
- Mix together the sugar, Yopol, Kappa Carrgeenan and the agar-agar and stir into the water.
- Simmer everything for 2 minutes then pour into a form to a depth of 1 cm and allow to cool.
- When it has cooled, refrigerate the yoghurt jelly.
- When ready to serve, punch out little cylinders (1 cm diameter).
Mango Crisp
- In a Thermomix put the mango fruit, powdered sugar, isomalt sugar, glucose syrup, and 1 dash of freshly pressed lime juice and blend for 10 minutes at 80°C.
- Next spread the mango purée very thinly on a Silpat mat and bake in a preheated oven at 130°C (upper and lower heat) for 10 minutes until crisp.
- Break the mango crisp into larger pieces.
Fresh Mango and Mango Rolls
- Using the slicer, shave off 4 wafer-thin slices lengthwise from the peeled mango.
- Trim the slices of mango to 3 cm x 3 cm and roll them into little rolls.
- From the remaining mango fruit, punch out 8 small cylinders (1 cm high, 1 cm diameter).
To Serve
- Place 1 “Happy Berry” in the centre of each of 4 plates.
- With a teaspoon, heap some blueberry powder next to it.
- Around the “Happy Berry” arrange a circle 2 mango cylinders, 1 mango roll, 1 goji berry cylinder and 1 yogurt jelly cylinder.
- In the spaces in between, squirt several dots of goji berry gel, and blueberry gel and embellish with 1 fresh blueberry.
- Place a small scoop of goji berry sorbet on the blueberry powder and finish off by decorating the sorbet with a piece of mango crisp and garnishing with viola petals.
Notes
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