Berries - Chef Recipe by Jae Bang

Ingredients

400 g blackberries
400 g blueberries
400 g raspberries
400 g compressed strawberry
80 g elderflower cordial

500 g raspberry coulis:

500 g raspberry purée
30 g icing sugar

300 g salted berry reduction:

100 g raspberry, salted (3%), fermented
100 g blueberry, salted (3%), fermented
100 g blackberry, salted (3%), fermented

870 g yoghurt sorbet:

195 g cow's yoghurt
225 g milk, full fat
90 g heavy cream
195 g elderflower cordial
97.5 g water
30 g glucosse
4.5 g gelatin sheet
30 g lemon juice
3 g ice cream stabiliser

120 g bay leaf oil:

100 g spinach
100 g grapeseed oil
30 g fresh bay leaf

Coconut tuille (recipe serves 110 people):

350 g AP flour
100 g rice flour
100 g potato starch
140 g water
100 g sugar
800 g coconut milk
6 g liquid red food colour

Method

Salted berry reduction:

Reduce equal parts of salted raspberry, blackberry and blueberries with 10% sugar.

Once passing the spoon on the bottom of the pot there's no free water.

Blend in mixer until smooth consistency and pass through chinois.

Yoghurt sorbet:

Bloom the gelatin in ice water.

In a pot, place milk, cream, elderflower cordial, water and glucose.

Bring the mixture up to 94 C and turn off. Then, add the gelatin.

Add the yoghurt into the mixture.

Season with lemon juice to balance PH level.

Rest in fridge until cold.

Blend with hand mixer, pour into Paco Jet container.

When fully frozen, blend with Paco Jet.

Coconut tuille:

Mix all dry ingredients except add the red food colour.

Add all the liquid ingredients.

Rest in the fridge for 12 hours.

The red colouring can be added when the batter is fully rested.

Set the fryer at 170 C.

Warm the mould in the oil, shake off the excess oil and dip into the mixture without immersing it completely.

Fry until it detaches from the mould and keep frying until cooked, turning it as you fry to make sure it cooks evenly.


Plating:

For one portion:

In a mixing bowl, mix 45 grams of berry mix, 15 grams compressed strawberry, and 12 grams of raspberry coulis, let it macerate for a couple of minutes.

Place the mix in a dessert bowl in the centre, sprinkle on top a pinch of Geralton wax (2 grams) and toasted pistachios (3 grams).

With an ice cream scoop form a bowl of sorbet and press it down in the berries mix to make it stable, place on top the coconut tuille applying a light pressure.

In a small serving jug mix 3 grams of cream with 2 grams of bay leaf oil. Mix the two with a teaspoon to create a marmorising effect.

Pour over the coconut tuille while you are serving your guest.

Recipe provided by Freyja