HAPPY BERRY

Share

Goji Berry Sorbet

1. Put the goji berry purée, water, sugar, ProSorbet and the freshly pressed lemon juice into a blender and blend until the sugar has dissolved.
2. Transfer the sorbet mixture to a Pacojet beaker and freeze for 12 hours.
3. 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

1. In a bowl mix together the wheat flour, ground blueberries, sugar and the Palatinose then stir in the soft butter.
2. Transfer the dough to a layer of clingfilm and shape into an even roll (c. 4 cm diameter).
3. Close the ends firmly so that you have a compact bonbon shape.
4. Freeze the roll for 12 hours.
5. Next take it out of the freezer and remove the clingfilm.
6. Immediately grate fine shavings onto a Silpat mat using a microplane grater.
7. Bake the dough shavings in a preheated oven at 110 °C (upper and lower heat) for about 15 minutes until crisp.
8. Leave the blueberry powder to cool.

“Happy Berry”

1. Soak the gelatine in cold water for a few minutes.
2. 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.
3. Stir in the well-squeezed-out gelatine until it dissolves.
4. Place the mixture over ice cubes and cool at 40°C before folding in the lightly whipped cream.
5. Spoon the cream into silicone ‘smiley’ forms (c. 4 cm diameter) and shock freeze the silicone mat at -35°C for 1 hour.
6. Remove the ‘happy berries’ from the silicone form, place on a tray and leave to thaw in the refrigerator.

Yoghurt Gel

1. Put the water, plain yoghurt, Yopol, sugar, agar-agar and the Gellan in a saucepan and simmer everything for 2 minutes.
2. Pour the hot mixture into a deep plate and leave to set for 1-2 hours.
3. Transfer the yoghurt jelly to a blender and blend until you have a smooth gel.
4. Strain the yoghurt through a fine sieve, put into a plastic squirt bottle and refrigerate.

Goji Berry Gel

1. Put the goji berry purée, colourless syrup, lemon juice, agar-agar and the Gellan in a pot and simmer everything for 2 minutes.
2. Pour the hot mixture into a deep plate and leave to set for 1-2 hours.
3. Transfer the goji berry jelly to a blender and blend until you have a smooth gel.
4. Strain the goji berry gel through the fine sieve, put into a plastic squirt bottle and refrigerate.

Blueberry Gel

1. Put the blueberry purée and the water in a pot.
2. Mix together the sugar, agar-agar and the Gellan and stir into the pot with the purée.
3. Simmer everything for 2 minutes.
4. Transfer the blueberry jelly to a blender and blend until you have smooth gel.
5. Strain the blueberry gel through a fine sieve, put into a plastic squirt bottle and refrigerate.

Goji Berry Jelly

1. Put the goji berry purée, water, sugar, kappa Carrgeenan and agar-agar in a pot and simmer for 2 minutes.
2. Next pour it into a form to a depth of 1 cm and allow to cool.
3. When it has cooled, refrigerate the jelly.
4. When ready to serve, punch out little cylinders (1 cm diameter).

Yoghurt Jelly

1. Put the water in a pot.
2. Mix together the sugar, Yopol, Kappa Carrgeenan and the agar-agar and stir into the water.
3. Simmer everything for 2 minutes then pour into a form to a depth of 1 cm and allow to cool.
4. When it has cooled, refrigerate the yoghurt jelly.
5. When ready to serve, punch out little cylinders (1 cm diameter).

Mango Crisp

1. 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.
2. 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.
3. Break the mango crisp into larger pieces.

Fresh Mango and Mango Rolls

1. Using the slicer, shave off 4 wafer-thin slices lengthwise from the peeled mango.
2. Trim the slices of mango to 3 cm x 3 cm and roll them into little rolls.
3. From the remaining mango fruit, punch out 8 small cylinders (1 cm high, 1 cm diameter).

To Serve

1. Place 1 “Happy Berry” in the centre of each of 4 plates.
2. With a teaspoon, heap some blueberry powder next to it.
3. Around the “Happy Berry” arrange a circle 2 mango cylinders, 1 mango roll, 1 goji berry cylinder and 1 yogurt jelly cylinder.
4. In the spaces in between, squirt several dots of goji berry gel, and blueberry gel and embellish with 1 fresh blueberry.
5. 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.