Frederic Robert CONCEPT It is presented as a pre-dessert or, as I like to call it, a transition between savory and sweet, a way to guide the guest to the sweet end of the Menu. It’s a passion fruit crème with a sweet black olive tapenade and a foam of burnt bread served on the table of the guest. The initial idea was to try to do something with the bread leftover from the restaurant. It’s one of the applications.
passion curd 500 500 300 500
g g g g
passion fruit puree eggs sugar butter, room temperature
Bring passion fruit puree to a boil. Whisk the eggs and sugar. Pour passion puree over it, then place back over the heat, and cook to high pasteurization, 95°C, for 5 minutes. Cool the mix, then blend butter and passion mix. Sieve. Cool.
sweet tapenade 120 40 40 20
g g g g
strained black olives glucose sugar tapenade
Blend the olives, add tapenade. Separately, melt glucose and sugar and bring to a white caramel. Add olive to it. Strain the mix to get the extra olive oil (sweet olive). Use the food processor, pass through a sieve with a scraper. Store and cool.
olive chips 250 36 30 4 4 40 1
g g g g g g
water Isomalt 160 black tapenade gelatin sheets agar agar simple syrup Glice Textures
Blend tapenade and olive h2o. Pour over agar agar, isomalt, simple syrup, and Glice. Bring to a boil for 15 seconds. Add gelatin, strain, weight (170g), leave to dry overnight, cut into 3 x 3 cm squares.
bread foam 300 50 15 50
g g g g
buttermilk simple syrup soy sauce burnt bread
SERVICE IN A SPOON, PLACE PASSION CURD ON ONE SIDE AND SOME TAPENADE ON THE OTHER SIDE. PLACE THE CRISP AT THE END, AND ONE DROP OF SWEET OLIVE OIL. ADD THE CRUMBLE, AND PREPARE FOAM
Overburn the bread (180°C, 1 hour 30 minutes). When cold, make a powder. Prepare a mix with buttermilk, simple syrup and soy sauce. Blend, add burnt bread crumbs. Vacuum, infuse for 24h in the refrigerator. Then strain, transfer into an isi syphon with two cartridges. Dry the bread at 170°C.
106
FOR SERVICE.