Eccomi a continuare il mio percorso degustativo al mondiale Pastry Queen 2012.
Ricordate? Il tema del concorso era “Universo Donna” e anche nel dessert ci doveva essere un link con le altre prove.
L’innovazione del mio dessert è stata il presentare nelle dimensioni di uno stampo per stecchi una “mini torta” e di creare come decorazione una cialda dalla forma unica.
La degustazione del mio dessert era completa, perchè caratterizzata da equilibrio di gusti e da un alternarsi di sensazioni e di temperature per fornire un’escalation di emozioni.
Dalla brochure del mondiale, quella che ho presentato ai giudici, ecco la spiegazione dell’idea:
La Fenice nella mitologia simboleggia la rinascita spirituale, quindi nel pezzo artistico è la rigenerazione umana della donna nell’universo della pasticceria. Un uccello mitologico, che non muore mai, la Fenice vola lontano, avanti a noi, osservando con occhi acuti il paesaggio circostante e lo spazio distante. Rappresenta la nostra capacità visiva, di raccogliere informazioni sensoriali sull’ambiente che ci circonda. La Fenice, con la sua bellezza assoluta, crea un’incredibile esaltazione unita al sogno di immortalità, potere e prosperità. Il suo corpo rappresenta la fusione di sei corpi celesti: la testa simboleggia il cielo, gli occhi il sole, la schiena la luna, le ali il vento, i piedi la terra, la coda i pianeti. La costellazione della Fenice è costituita da 11 stelle che ho riportato nella scultura e la farfalla rappresenta la donna-fata che da origine ad un Nuovo Universo.
Dessert: Fenice
La Fenice, uccello mitologico, rappresenta la nostra acuta capacità visiva e sensoriale di cogliere i sapori e gli aromi, che il mio dessert trasmette in un dolce equilibrio. L’armonia dei colori e delle consistenze regala un’esperienza degustativa di un dessert unico, come unica è la bellezza di ogni Donna e della Fenice. Si viene subito catturati dal seducente bicchierino caldo al passion fruit e gocce di pera ghiacciata, affascinati dalla croccante cialda al mango che avvolge un cremoso sorbetto alla fragola, ananas e arancia rossa. Il sottile bacio di dama diffonde gli aromi di limone e vaniglia. L’irresistibile vellutata di mandorle invita ad assaporare il suo cuore morbido al caramello, mela verde e fragranti mele caramellate. Tutto accompagnato da una salsa all’arancia gelificata e dalla freschezza dell’ananas a cubetti. Come la Fenice nella mitologia anche questo dessert aspira ad essere “un’esemplare unico di cui non si conosce l’uguale”.
Basi Dessert Fenice
Bacio di dama
Ingredienti e Quantità:
50 g burro fresco 82% m.g.
50 g zucchero semolato
50 g polvere di mandorle
50 g farina debole
1 n bacca vaniglia Tahiti
1,5 g sale fino (in soluzione con 5 g di acqua)
1 n limone grattugiato
Procedimento:
In una bacinella della planetaria amalgamare assieme il burro morbido, la farina, la frutta secca in polvere e gli aromi fino ad ottenere una massa omogenea ma non montata; lo zucchero e il sale vanno incorporati alla massa mescolando lentamente fino al loro totale assorbimento. Stendere l’impasto a 2 mm di spessore, farlo riposare in frigorifero.
Cuocere a 170 gradi per 5 minuti forno ventilato.
Cialda al mango
Ingredienti e Quantità:
225 g polpa di mango
60 g zucchero a velo
40 g isomalto
10 g sc.glucosio 47de
80 g farina debole
Procedimento:
In una pentola antiaderente cuocere la purea di mango con gli zuccheri, versare il liquido caldo nella farina setacciata mescolando fino a eliminare tutti i grumi.
Stendere il composto nella dima su fogli teflonati e cuocere a 170 °C per 5 minuti forno ventilato.
Preparazioni Dessert Fenice
Gelatina mele verdi
Ingredienti:
100 g. polpa di mele verdi
15 g. zucchero semolato
3.6 g. gelatina oro in fogli
Procedura:
Miscelare la polpa di frutta con lo zucchero e scaldare a 30°C.
Aggiungere la gelatina reidratata ad una parte della polpa e scaldare a 60°C.
Unire tutto e mescolare.
Mele caramellate
Ingredienti e Quantità:
177 g mele verdi fresche
15 g burro fresco 82% m.g
30 g zucchero semolato
½ n limone grattugiato
12,4 g calvados 40 % vol.
0,5 g pectina jaune
Procedimento:
Pelare e pulire le mele. Tagliarle a cubetti, in una padella scaldare il burro, aggiungere i cubetti di mele, gli aromi, lo zucchero miscelato con la pectina, lasciar cuocere ed infine incorporare il calvados.
Caramello mou al frutto della passione
Ingredienti:
30 g isomalto
22 g zucchero semolato
9 g panna fresca 35% m.g.
9 g burro fresco 82% m.g.
0.2 g sale rosa Himalaya
24 g polpa frutto della passione
1/2 n bacca vaniglia Tahiti
1,7 g gelatina oro in fogli
Procedimento:
In una pentola sciogliere l’isomalto e lo zucchero; caramellare fino a colorazione desiderata.
Decuocere aggiungendo la panna bollente con il passion fruit, la vaniglia e il sale.Aggiungere la gelatina reidratata. Filtrare ed incorporare il burro a 35°C emulsionando con il mixer.
Vellutata di mandorle al profumo di limone
Ingredienti e Quantità:
38 g panna fresca 35%m.g.
1,4 g polvere di mandorle armelline
58 g zucchero semolato
6,2 g gelatina fogli oro 150b
½ n limone grattugiato
182 g panna fresca 35% m.g.
½ n bacca vaniglia Tahiti
27,6 g pasta mandorla
Procedimento:
In una ciotola miscelare la prima parte di panna con la farina di armelline, lo zucchero, la pasta di mandorle e gli aromi e scaldare a 30°C. Filtrare per eliminare la farina di armelline. Montare la panna e unire i due composti.
Tartare di Ananas al profumo di lime
Ingredienti e Quantità:
50 g ananas fresca
10 g gelatina neutra a freddo
1/3 n lime grattugiato
Procedimento:
Tagliare a cubetti l’ananas, aggiungere la gelatina e la scorza di lime.
Sorbetto fragola, ananas, arancia rossa
Ingredienti e Quantità:
200 g polpa fragola
261 g polpa ananas
276 g polpa arancia rossa
35 g zucchero semolato
17 g trealosio
8 g inulina
60 g glucosio dry 38de
3 g neutro a freddo
Procedimento:
Miscelare a secco parte dello zucchero con il neutro. Scaldare a 50° C la frutta con lo zucchero e il glucosio e aggiungere la miscela zucchero-neutro mixare per tre minuti. Lasciare riposare trenta minuti prima di mantecare.
Gocce di pera ghiacciata
Ingredienti e Quantità:
60 g polpa di pera
24 g acqua
6 g succo di limone
8,8 g zucchero invertito
2 n chiodo di garofano
Procedimento:
Miscelare con un frustino gli ingredienti e portarli a 50 °C. Filtrare e colare delle sfere. Congelare a – 20°C.
Succo passion fruit
Ingredienti e Quantità:
105 g acqua
55 g zucchero semolato
31 g polpa passion fruit
Procedimento:
Portare a ebollizione l’acqua con lo zucchero, in fase di raffreddamento incorporare la polpa di frutto della passione. Questo composto è da servire a una temperatura di 70°C
Salsa gelificata alla fragola di campo
Ingredienti e Quantità:
200 g polpa fragola di campo
20 g sciroppo di glucosio 62de
10 g zucchero semolato
2 g gelespessa
160 g polpa fragola di campo
20 g zucchero semolato
8 g gelatina vegetale
Procedimento:
Miscelare la polpa di fragola con lo sciroppo di glucosio e il gel spessa. Portare tutto a 30 °C e colare negli stampi, poi congelare. Preparare la soluzione con la polpa arancio, lo zucchero e la gelatina vegetale premiscelati. Portare a 80°C e glassare le sfere congelate. Lasciare in frigo fino ad utilizzo.
Ribes rossi per decorazione
Ingredienti e Quantità:
15 n Bacche di ribes rossi
Dessert : Phoenix
The mythological bird of the Phoenix represents our sharp visual and sensorial capacity to catch flavours and aromas, that my dessert trasmits in a sweet balanced taste.
The colours and the consistent harmony of ingredients donate a tasting experience of a unique dessert, just as unique is the beauty of every woman and of the Phoenix.
One is immediately captured by the tempting warm little glass of passion fruit and drops of iced pear, charmed by the crisp mango wafer , that envelops the creamy strawberry, pineapple and red orange soft ice cream.
The wafer light kiss spreads the lemon and vanilla aromas. The irresistible almond velvety invites to taste and enjoy the soft heart of caramel, green apple and fragrant candy apple.
A gelled orange sauce and the freshness of little cubes of pineapple completes the dessert composition.
As the Phoenix in the mythology, also this dessert tends to be “a unique model of which the equal is not known “.
Bases Phoenix Dessert
Kiss of a Lady
Ingredients and Quantity:
50 g fresh butter 82% m.g.
50 g granulated sugar
50 g ground almonds
50 g flour weak
1 n berry vanilla Tahiti
1.5 g salt (in solution with 5 g of water)
1 n grated lemon from Sicily
procedure:
In a bowl mix together the global soft butter, flour, dried fruit powder and spices until ahomogeneous mass but not mounted, sugar and salt should be incorporated to the mass mixing slowly until their complete absorption. Roll out the dough to 2 mm thick,let it rest in the refrigerator.
Bake at 170 degrees for a convection oven 5 minutes.
Wafer with mango
Ingredients and Quantity:
225 g Alphonso mango pulp
60 g powdered sugar
40 g isomalt
10 g sc.glucosio 47de
80 g flour weak
procedure:
In a nonstick saucepan cook the mango puree with sugar, pour the hot liquid into the flour, stirring until sieved to remove any lumps.
Spread the mixture into the template of Teflon sheets and bake at 170 ° C convection oven for 5 minutes.
Preparations Phoenix Dessert
Green apple jelly
ingredients and Quality:
100 g chopped green apples
15 g granulated sugar
3.6 g gelatin sheets in gold
procedure:
Mix the fruit pulp with sugar and heat at 30 ° C.
Add the rehydrated gel to a part of the pulp and heat at 60 ° C.
Combine all and mix.
caramelized apples
Ingredients and Quantity:
177 g fresh green apples
15 g fresh butter 82% m.g
30 g granulated sugar
½ n grated lemon from Sicily
Calvados 12.4 g 40% vol.
0.5 g pectin jaune
procedure:
Peel the apples and clean. Cut into cubes, heat the butter in a pan, add the dicedapples, spices, sugar mixed with pectin, cook and finally incorporate the calvados.
With passion fruit caramel toffee
Ingredients and Quantity:
30 g isomalt
22 g granulated sugar
9 g 35% fresh cream m.g.
9 g fresh butter 82% m.g.
Himalayan pink salt 0.2 g
24 g passion fruit pulp in Peru
½ g vanilla berry Tahiti
1.7 g gelatin sheets in gold
Procedure:
In a saucepan melt the isomalt and sugar caramelize until desired color. Adding the hot cream with passion fruit, vanilla and gelatin sale. Add the gelatin rehydrated. Strain and mix in the butter at 35 ° C with emulsifying mixer.
Cream of almond-scented lemon
Ingredients and Quantity:
38 g fresh cream 35% m.g.
1.4 g powder almond kernels
58 g caster sugar
6.2 g gelatin sheets 150b gold
½ n grated lemon from Sicily
182 g fresh cream 35% m.g.
N ½ vanilla berry Tahiti
27.6 g almond paste
Procedure:
In a bowl mix the cream with the first part of kernels flour, sugar, almond paste and herbs and heat at 30 ° C. Filter to remove the kernels flour. Whip cream and add the two compounds.
Pineapple tartare flavored with lime
Ingredients and Quantity:
50 g fresh pineapple
10 g gelatine cold neutral
1 / 3 grated lime n
Procedure:
Dice the pineapple, add the gelatin and lime zest.
Strawberry sorbet, pineapple, orange red
Ingredients and Quantity:
200 g pulp strawberry field
261 g pineapple pulp
276 g red orange pulp
35 g granulated sugar
17 g trehalose
8 g inulin
60 g glucose 38de dry
3 g neutral cold
Procedure:
Mix the sugar with the dry part of the neutral. Heat at 50 ° C the fruit with sugar and sugar and add the mixture to neutral sugar mix for three minutes. Let stand thirty minutes before stir.
Drops of pear ice
Ingredients and Quantity:
60 g William pear pulp
24 g water
6 g of lemon juice from Sicily
8.8 g invert sugar
N 2 cloves
Procedure:
Mix the ingredients with a whisk and bring to 50 ° C. Filter and pour the spheres.Frozen at – 20 ° C.
Passion fruit juice
Ingredients and Quantity:
105 g water
55 g granulated sugar
31 g passion fruit pulp in Peru
Procedure:
Bring to a boil with sugar water in the cooling phase to incorporate the passion fruit pulp. This compound is to be served at a temperature of 70 ° C
Sauce gelled
Ingredients and Quantity:
200 g pulp strawberry field
20 g glucose syrup 62de
10 g granulated sugar
2 g gelespessa
160 g pulp strawberry field
20 g granulated sugar
2 g gelatine plant
Procedure:
Mix the chopped strawberries with the syrup and thick gel. Bring all at 30 ° C and pour into molds, then freeze. Prepare the solution with the orange pulp, sugar and gelatin plant premixed. Bring to 80 ° C and frozen ice balls. Leave in the fridge until use.
Red currants for decoration
Ingredients and Quantity:
15 n red currant berries
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