Large Madagascar blackberry
(for 20 people)
(Created by Lieven Lootens, Restaurant 't Aards Paradijs - Callebaut Ambassador Belgium)
Blackberry sorbet
| Ingredients | Preparation |
|---|---|
|
200 g
water
200 g sugar |
Heat thoroughly together for a short while. Allow to cool. |
| 100 g fresh blackberries | Mash the blackberries together with the sugared water and strain. Rotate in the sorbetière. |
Quince jelly, elderberries and blackberries
| Ingredients | Preparation |
|---|---|
| Quince | Make quince jelly and allow to reduce to the desired thickness and colour. |
|
250 g
elderberry syrup
500 g water 6 g lota |
Mix the elderberries and syrup with the water. Heat with the lota to 80°C. |
|
Blackberry sauce
6 g lota |
Mix the blackberry sauce with 6 g lota per litre and heat to 80°C. |
|
50 g
cream
50 g dark chocolate Callebaut Origin Madagascar |
Work into a ganache. |
De-segmented blackberries
| Ingredients | Preparation |
|---|---|
|
Blackberries
Liquid nitrogen |
Throw a few blackberries into liquid nitrogen. Place the berries between a towel and crack them with a pastry rolling pin to separate the individual drupes. |
|
1 L
raspberry sauce
6 g lota |
Make a jelly from the raspberry sauce and lota. |
Finishing and presentation
Make small balls of blackberry sorbet and drop into the nitrogen.
Plunge for 2 seconds into the raspberry sauce and roll straight
away in the de-segmented blackberries. Present the large
blackberries on a round plate with drops of jelly and small leaves
made from sugar.
