Lemon mousse,
citrus soup and blood orange gel
Lemon mousse
Ingredients
- 130g. Lemon juice
- 100g. Swiss type meringue (2 parts of sugar for 1 of egg yolks)
- 50g. Mascarpone cheese
- 125g. Semi-whipped cream
- 5g. Xanthan Gum Ingredíssimo (ref.608707)
- 4g. Gelatine Powder Ingredíssimo (ref.608701)
Process
- Heat the lemon juice and mix with the Xanthan Gum and the Gelatine Powder.
- Apply a blender so that the Xanthan emulsifies correctly with the juice and the mixture becomes thicker.
- Mix with the meringue and Mascarpone cheese.
- Finish by mixing in phases with the semi-mounted cream.
- Fill the sphere molds and freeze.
Fruit bath
Ingredients
- 230g. Water
- 80g. Yuzu pureé
- 60g. Banana pureé
- 30g. Sugar
- C.S. Yellow colorant
- 10g. Gelatin Powder Ingredíssimo (ref.608701)
- 3g. Carrageenan firm gel (Kappa) Ingredíssimo (ref.608706)
Process
- Dry mix the sugar, Gelatin Powder and Kappa Carrageenan.
- Mix with the water and the fruit purees.
- Heat to the boiling point.
- Apply turmix and let the temperature drop to 40ºC.
- Prick the frozen mousse spheres with a skewer and immerse them in the bath.
- Place them on a cookie base to be able to plate much better.
Blood orange gel
Ingredients
- 200g. Blood orange pureé
- 35g. White sugar
- 3g. Agar-Agar Ingredíssimo (ref.608702)
Process
- Dry mix the sugar with the Agar-Agar.
- Add the mixture to the blood orange pureé and bring to a boil.
- Pour into a stainless steel container of the desired size, depending on the thickness you want to obtain.
- Place in the fridge for about 60 minutes.
- Once gelled, cut cubes to the desired size to arrange on the plate over the citrus soup.
Citrus and mint soup
Ingredients
- 300g. Tangerine juice
- C.S. Fresh mint
- 1,6g. Xanthan Gum Ingredíssimo (ref.608707)
Process
- Hit the mint leaves with the palms of your hands and infuse cold with the tangerine juice for about 12 hours.
- Strain and separate the juice from the mint.
- Mix with Xanthan Gum and apply turmix.
- Vacuum pack in a large container to remove any trapped air bubbles.
Assembly and finishing
- Put the amount of citrus soup needed at the base of a nest-type plate.
- Place the lemon mousse spheres in the center of the plate on top of the soup.
- Decorate by adding the blood orange cubes.
- Finish the dish by adding some Ingredíssimo topping to give flavor, color and texture as well as some sprouts or sprouts of aromatic herbs.
