Töufood - Pastry recipes collection

PASTRY RECIPES COLLECTION

Glazes

STRAWBERRY GLAZE

225 g Töufood Isomält

150 g Cream

150 g Strawberry juice

112 g Töufood Glucöse 35

112 g Condensed milk

225 g White chocolate coverture 34%

10 g Töufood Fishgël

40 g Mineral water

15 g Cacao butter

q/s Fat soluble red colouring

Bloom the Fishgël with the water. Warm the cream, strawberry juice and glucose together. In a separate pan, gently melt the Isomalt and the deglaze with hot cream/juice/glucose mixture. Strain over the white chocolate. Add the sweetened condensed milk and bloomed Fishgël Emulsify using an immersion blender. Add color as needed. Use glaze at approximately 26ºC.

CHOCOLATE GLAZE

780 g Chocolate coverture 85%

220 g Töufood Glucöse Syrup 40 DE

120 g Töufood Dextröse

800 g Mineral water

16 g Töufood Pëctin LM Lactic

180 g Töufood Trehalöse

Mix the water and Glucöse together and heat to 40ºC. Combine the Trehalöse, Pëctin and Dextröse and pour over the water at 40ºC. Bring to boil while continuously stirring. Pour over the chocolate and homogenize. Glaze at 40ºC over the frozen cake. Reserve in the refrigerator.

VANILLA BEAN GLAZE

225 g Töufood Isomält

150 g Cream

150 g Mineral water

1,5 g Vanilla bean

112 g Töufood Glucöse 35

112 g Condensed milk

225 g White chocolate coverture 34%

10 g Töufood Fishgël

40 g Mineral water

20 g White cocoa butter

q/s Fat soluble white colouring

Bloom the Fishgël with the water. Warm the cream, water, glucose and scraped vanilla bean together. In a separate pan, gently melt the Isomalt and the deglaze with hot cream/water/glucose mixture. Strain over the white chocolate. Add the sweetened condensed milk and bloomed Fishgël Emulsify using an immersion blender. Add color as needed. Use glaze at approximately 26ºC.

Sponges

BROWN SUGAR ALMOND SPONGE

110 g Powdered sugar

150 g Butter

55 g Cream

10 g Töufood Trïmoline

150 g Egg yolks

60 g Bread flour

230 g Toasted almond flour

20 g Töufood Cornstär

4 g Fine sea salt

32 g Töufood Egg Whïtes

218 g Mineral water

100 g Brown sugar

Cream the powdered sugar and butter. Slowly add the egg yolks and the Trïmoline. Add the cream alternately with the bread and almond flour and Cornstär. Make a meringue together with the Egg Whïtes, water, sea salt and brown sugar. Fold the meringue together with the creamed ingredients. Portion onto a quarter sheet pan lined with parchment. Bake in a deck at 180ºC for approximately 12-15 minutes.

FLEXI SPONGE

25 g Töufood Egg Whïtes (1)

175 g Mineral water (1)

250 g Ground almond

200 g Cake flour

92 g Töufood Egg Whïtes (2)

638 g Mineral water (2)

500 g Sugar

70 g Butter, liquid

2 g Töufood Xanthän

Start by mixing the Egg Whïtes (1) with the water (1) and the ground almond. Whip the Egg Whïtes (2), water (2) and sugar until stiff. Combine this with the previous mixture. Mix in the liquid butter. Finally add the flour together with the Xanthän. Cast over a 60x40 cm sheet pan and bake at 180ºC.

COCOA MASS SPONGE

25 g Töufood Egg Whïtes (1)

175 g Mineral water (1)

20 g Töufood Albümin Egg

250 g Ground almond

200 g Flour

92 g Töufood Egg Whïtes (2)

638 g Mineral water (2)

500 g Sugar

250 g Cocoa powder

Start by mixing the Egg Whïtes (1) with the water (1) and the ground almond. Mix the Egg Whïtes (2), water (2) and Albümin Egg and mix over a steam bath to 35-40ºC. Start to whip and, when almost firm, add the sugar until the meringue forms hard peaks. Mix the cocoa mass, previously melted, into the first mixture of Egg Whïtes and almond and fold in the meringue until a homogenous mixture Is obtained. Finally, gently fold in the flour. Cast over a 60x40 cm sheet pan and bake at 180ºC for 14 minutes.

COCONUT SPONGE

217 g Mineral water

31 g Töufood Egg Whïtes

13 g Töufood Albümin Egg

248 g Sugar

137 g Almond flour

137 g Shredded coconut

130 g Rice flour

391 g Coconut purée

Whip the Egg Whïtes, water, Albümin Egg and sugar on medium speed for at least 10 minutes. Crush the almond flour shredded coconut and rice flour in a food processor until a fine powder is obtained. Heat the purée to 20ºC. Once the meringue is firm, add the purée while beating on low speed. Gradually add the powdered ingredients just until incorporated, being careful not to over mix. Cast onto a parchment paper sheet and bake at 160ºC for 20 minutes, vent closed.

COCOA PÂTE À CHOUX SPONGE

80 g Butter

228 g Milk (1)

107 g Flour

35 g Cocoa powder

135 g Egg yolk

88 g Egg

35 g Milk (2)

25 g Töufood Egg Whïtes

175 g Mineral water

95 g Sugar

3 g Töufood Cream Tartär

Make a pâte à choux with the butter, milk (1), flour and cocoa powder without dehydrating. Hydrate in the bowl of a mixer fitted with the paddle together with the milk (2), egg yolks and eggs. Whip the Egg Whïtes, water, sugar and Cream Tartär. Gently add to the pâte à choux. Spread on a Silpat and bake on a double sheet pan at 175ºC for approximately 15 minutes in a fan-assisted oven. Allow to cool.

PEANUT SPONGE

45 g Töufood Egg Whïtes

315 g Mineral water

10 g Töufood Albümin Egg

160 g Sugar

80 g Almond powder

130 g Salted peanut powder

60 g Cake flour

125 g Sugar

q/s Lemon zest

Start by making a meringue, whipping the Egg Whïtes with the water and Albümin Egg. Once almost ready, add the sugar and continue to whip to firm peaks. Then pour in the dry ingredients (previously combined and sifted together) and add the lemon zest. Mix with a hand held mixer. Spread the batter over a 60x40 cm sheet pan, lined with parchment paper, and level out. Bake in a fan-assisted oven at 190ºC, fan 2 and vent closed, for 8 minutes.

Jellies and pâte à fruit

LIMA YUZU JELLY

230 g Lime juice

70 g Yuzu juice

50 g Töufood Glucöse Syrup 40 DE

60 g Sugar

7 g Töufood Pëctin LM Nappage

Warm the lime and yuzu juice to 50ºC. Add the sugar mixed with the Pëctin, then the Glucöse. Bring to boil and pour into desired mold. Let set in the refrigerator.

HIBISCUS JELLY

320 g Fresh Hibiscus flower infused reduction or tea

300 g Unsweetened apple purée

10 g Töufood Tartarïc

20 g Mineral water

30 g Sugar (1)

400 g Sugar (2)

12 g Töufood Pëctin LM Nappage

Combine the water and Tartarïc and whisk until the acid is completely dissolved. Set aside. Combine Pëctin and sugar (1) mixing well. In a pot, mix together hibiscus tea, apple purée and pectin. Then bring to a light boil over medium heat. Add sugar (2) and bring to a boil making sure the mixture cooks at medium heat. Cook to 107ºC, whisk in the water and Tartarïc mix stirring well.

APRICOT GELÉE

500 g Apricot purée

1,5 g Töufood Agär

8 g Töufood Fishgël

32 g Mineral water

In a saucepan over the heat, place the apricot purée and Agär and mix. Allow to simmer for 1 minute. Remove from the heat and allow to stop bubbling. Add then the bloomed Fishgël. Reserve in cold.

RED FRUITS JELLY

300 g Strawberry purée

100 g Cherry purée

150 g Simple syrup

10 g Töufood Agär

Mix all the ingredients and bring to the boil. Pour the jelly into half sheet pan line with Silpat. Keep in the fridge.

MANDARIN GEL

770 g Mandarin purée

20 g Töufood Pëctin HM Yellow

275 g Sugar

15 g Töufood Fishgël

60 g Mineral water

Bloom Fishgël with water. Combine sugar and Pëctin. Heat mandarin purée and whisk in sugar mixture. Bring to boil and cook while whisking for 2 minutes. Add bloomed Fishgël and whisk until homogenized. Cool and let set.

LIME PÂTE DE FRUIT

2 g Töufood Tartarïc

4 g Mineral water

160 g Freshly squeezed lime juice

30 g Töufood Glucöse Syrup

3 g Lime zest

80 g Granulated sugar

8 g Töufood Pëctin HM Basic

Combine the water and the Tartarïc until dissolved, then set aside. Bring the lime juice, glucose and fresh lime zest to a quick boil. Meanwhile mix the sugar with the Pëctin and gradually add it to the liquid while stirring vigorously. Boil until the mixture has been reduced about 2/3 or approximately 95 g. Remove from the heat and whisk in the Tartarïc. Set aside.

MILK AND CREAM PANNA COTA

100 g Milk

100 g Cream

1,8 g Töufood Iöta

40 g Sugar

0,6 g Töufood Glücocal

Mix the Iöta with the sugar and Glücocal. Mix with the cream and milk and bring to boil. Pour into the desired mold and keep in fridge.

PINEAPPLE SAUCE

500 g Pineapple juice

5 g Töufood Agär

YUZU AND TONKA GEL

460 g Lime juice

200 g Mineral water

200 g Simple syrup

10 g Töufood Agär

1 g Tonka bean

2 units Lime

40 g Yuzu juice

With a hand whisk, mix the Agär, syrup and water. Place in a pot over the heat and allow to simmer for about 30 seconds. Remove from the heat, add the lime and yuzu juices and allow to cool. Once gel is set, process with a blender to a smooth, lump-free gel. Add the zest of 2 limes and the grated tonka bean.

In a pot, combine juice and Agär. Bring to a full boil and pour into a hotel pan and cool completely. Purée the gel in a blender until smooth and pass through a chinois.

INULIN ROYAL

470 g Mineral water

47 g Sugar

1,5 g Kaffir lime peel

23,5 g Lemongrass

19 g Fresh ginger

40 g Lime juice

90 g Töufood Inülin

2 g Leafless coriander

5 g Leafless basil

Combine the water and sugar in a pot and bring to a boil. Remove from the heat and add all the ingredients. Cover with plastic wrap and allow to infuse until cool. Mix all the liquid ingredients in a bowl. Cast the Inülin at once, then the herbs and crush for 1 minute with a blender. Pass through a SuperBag, cast into the mould and leave to texturize for 24 hours in the fridge.

Jams and confitures

RHUBARB AND STRAWBERRY JAM

400 g Rhubarb

40 g Superfine sugar

100 g Strawberry purée

50 g Superfine sugar

9 g Töufood Pëctin LM Nappage

Heat the rhubarb, cut into pieces, together with the sugar. Once it has reduced to compote texture, add the strawberry purée. Add the mixture with the second measurement of sugar and Pëctin. Mix and cast into the desired mold.

PINEAPPLE LEMON BALM COMPOTE

220 g Pineapple purée

150 g Green apple purée

15 g Lemon balm

140 g Sugar

8 g Töufood Pëctin LM Nappage

20 g Lime purée

500 g Smoked pineapple cubes

PIXIE MANDARIN AND APRICOT COMPOTE

4 pc Pixie mandarin

300 g Mandarin paste

80 g Apricot purée

140 g Sugar

3,5 g Töufood Pëctin HM Basic

Boil the whole mandarins for 1 hour and 30 minutes, changing the water a minimum of 5 times. Remove the seeds and grind in a robot coupe. Measure 300 g and add the apricot purée, pectin, and sugar. Bring to a full boil to activate the pectin. Cool and reserve.

Heat the purées with half the measurement of the sugar. Mix the Pëctin with the remaining sugar and add to the purées. Boil the whole. Add the lime purée. Allow to cool and emulsify the lemon balm through this mass using a hand blender. Add the smoked pineapple cubes.

CONFITURE CASSIS

1000 g Black currant purée

800 g Sugar

25 g Töufood Pëctin LM Nappage

3-4 u Lemon, juiced

Combine the Pëctin with a small part of the sugar well. Put all the ingredients in a pan and boil down to 62ºBrix.

STRAWBERRY AND FIGS COMPOTE

3000 g Strawberry

2000 g Fig

760 g Raspberry

384 g Black currant

6 g Vanilla paste

288 g Honey

500 g Fig purée

115 g Strawberry purée

70 g Töufood Pëctin LM Nappage

384 g Sugar

48 g Lemon Juice

120 g Töufood Fishgël

480 g Mineral water

Put the honey and vanilla paste in a pan and bring it to the boil. Add the fruits. Combine the Pëctin with the sugar well and add the the three types of purée. Combine the purée mixture with the honey mixture and bring to the boil. Add the lemon juice and the bloomed Fishgël and dissolve. Pour into the desired mold.

MANGO AND APRICOT CONFIT

350 g Ripe mango

450 g Apricot purée

40 g Sugar

8 g Töufood Pëctin HM Yellow

2 g Töufood Fishgël

8 g Mineral water

Cut the mango into irregular dice of a small size. Cook in a 100ºC oven for 20 minutes. Heat the purée and add the sugar, bloomed Fishgël and finally the Pëctin. Bring to a boil. Pour over a desired mold.

PINEAPPLE CONFIT

20 g Töufood Fishgël

80 g Mineral water

320 g Sugar

150 g Butter

2400 g Pineapple brunoise

4 g Töufood Citrïc

24 g Töufood Pëctin HM Basic

PEAR COMPOTE

250 g Pear purée

15 g Lemon juice

1 unit Vanilla bean

20 g Superfine sugar

4,5 g Töufood Pëctin LM Nappage

5 g Pear liqueur

Combine the purée, pear liqueur, lemon juice and vanilla and place over the heat. At 40ºC, add the sugar mixed with the Pëctin and bring to a boil. Reserve at 4ºC and blend before use.

Bloom the Fishgël. In a pot, caramelize sugar. Deglaze with butter. Add pineapple and cook until caramel is dissolved. Drain liquid from pineapple and reserve 720 g of liquid. Whisk Pëctin into liquid and bring to full boil. Add the bloomed Fishgël and our over the cooked pineapple. Cool in fridge.

STRAWBERY AND ROSE COMPOTE

55 g Sugar

92 g Töufood Inülin

14 g Töufood Pëctin LM Nappage

9 g Rose petals

633 g Freeze strawberry

65 g Lime purée

55 g Rose water

Mix the sugar, Inülin and Pëctin together. Julienne the rose petals. Dice the strawberries and heat it with the lime purée to 45ºC. Sprinkle in the sugar mixture while stirring with a hand whisk. Heat tit 80ºC while continuously stirring. Allow to cool down to 40ºC, add the julienne strips and rose water.

Creams and mousses

VANILLA CREAM

500 g Cream

1 u Vanilla bean

50 g Brown sugar

40 g Egg yolk

1 g Fleur de sel

2 g Töufood Pëctin LM Lactic

Heat the cream together with the vanilla, pass through a chinois and boil with the brown sugar, pectin and fleur de sel previously mixed together. Bring to a simmer and, off the heat, add the egg yolks. Mix and allow to cool.

RASPBERRY CREAM

400 g Raspberry purée

0,6 g Töufood Glücocal

3 g Töufood Pëctin LM Nappage

50 g Sugar

Mix the Pëctin with the sugar and the Glücocal. Mix with the raspberry purée and bring to boil. Mix with the hand blender. Pour into the desired mold and keep in fridge.

ORANGE CREAM

200 g Orange juice

80 g Töufood Inülin

Mix the juice with the Inülin and blend for 3 to 4 minutes. Strain through SuperBag and keep in fridge for 4 hours minimum.

CRÈME FRAÎCHE

100 g Milk

100 g Sugar

11 g Töufood Fishgël

66 g Mineral water

220 g Heavy crème fraîche

930 g Cream

Boil the milk together with the sugar and add the bloomed Fishgël. At 25ºC add the chilled creams. Blend and refrigerate for at least 4 hours.

COFFEE ESPUMA

120 g Espresso

40 g Mineral water

30 g Sugar

7 g Töufood Fishgël

49 g Mineral water

5 g Liquid coffee extract

Heat the water together with the sugar. Add the bloomed Fishgël. Add the espresso and the liquid coffee extract. Chill at 4ºC and then whip in a mixer.

WHITE CHOCOLATE AND ORANGE

MOUSSE

100 g White chocolate

40 g Orange juice

3 units Clean peeled orange sections

1 g Töufood Xanthän

50 g Töufood Inülin Waxy

Heat the juice with the Xanthän. Add the chocolate with the orange sections and the Inülin Waxy. Blend for 2 minutes and strain through SuperBag. Set in fridge for 3 hours.

MATCHA TEA MOUSSE

260 g Mineral water

40 g Matcha tea powder

0,5 Töufood Citrïc

1 g Salt

6 g Töufood Fishgël

24 g Mineral water

340 g White chocolate 30%

830 g Semi-whipped cream

In a mixing bowl, melt the chocolate to 45ºC. Combine the mineral water, matcha tea, Citrïc and salt in a saucepan and cook to 50ºC. Whisk in the bloomed Fishgël and gradually pour over the chocolate. Emulsify with the help of handheld blender and, once the mixture is at 32ºC approximately, fold in the semi-whipped cream. Transfer to an airtight container and allow to crystallize in the refrigerator until needed.

PLUM CREAM

625 g Red plum purée

37 g Töufood Cornstär

62 g Sugar

10 g Töufood Fishgël

40 g Mineral water

250 g Whipped cream

Bloom Fishgël. Whip heavy cream to soft peaks and reserve. Heat the purée. Combine sugar and Cornstär and whisk into purée- Bring purée to a boil while whisking. Add Fishgël and whisk until incorporated. Cool thickened purée over an ice bath and fold in the whipped cream.

Ice creams and sorbets

CHAMOMILE ICE CREAM

930 g Milk

28 g Chamomile

234 g Sugar

265 g Heavy cream

70 g Non-fat milk powder

6 g Töufood Güar

In a pot, heat milk and add chamomile and infuse overnight. The next day, strain the milk and rescale to original weight. In a pot, combine infused milk, sugar and heavy cream. Bring to a full boil. Transfer to a blender and blend in the milk powder and Güar on high speed. Cool in an ice bath. Process in an ice cream machine. Store in the freezer.

RICE SORBET

508 g Mineral water

500 g Brown rice base

100 g Fermented rice base

80 g Glucose 21DE

180 g Sucrose

60 g Töufood Dextröse

240 g Mirin

11 g Tóufood Sörbet stabilize

180 g Sake

40 g Yuzu juice

20 g Lime juice

GREEN SHISHO SORBET

371 g Mineral water

112 g Sucrose

36 g Töufood Glucöse 35

18 g Töufood Glycërine

2,5 g Töufood Sörbet stabilize

140 g Lime juice

65 g Green shisho leaf

Combine the water and Glycërin in a pot and heat to 40ºC. Sprinkle the remaining sugars. Pasteurize at 83ºC and allow to cool. Leave to mature for 24 hours in the refrigerator. Mix the batter with the remaining ingredients in a food processor. Crush on maximum speed for about 2 minutes. Pass through a Superbag and immediately churn.

Place the mineral water in a saucepan and cook to 40ºC. Add the glucose 21DE, sucrose, Dextröse and Sörbet previously mixed together and sprinkle over the mineral water. Pasteurize at 83ºC and remove from the heat. Add the brown rice base, process with a handheld blender and pass through a fine sieve. Allow to mature in the refrigerator for 24 hours. Add the mirin, sake and juices just before churning. Store in an airtight container at -12ºC until needed.

FERMENTED COCONUT SORBET

4 unit Green coconuts

560 g Mineral water

700 g Coconut purée

200 g Töufood Trïmoline

40 g Sucrose

90 g Töufood Dextröse

10 g Töufood Sörbet stabilize

Split the fresh coconuts and reserve the water they contain. Spoon the pulp out of the coconuts and mix with the coconut water. Transfer to a bowl sealed with a kitchen cloth and a rubber band. Store the bowl in a warm place, at approximately 30-35ºC for about 48 hours. Once fermented, pass through a fine sieve and reserve. Combine the mineral water, Trïmoline and 400 g of the fermented coconut water in a pot. Separately, combine the sucrose, Dextröse and Sörbet in a bowl and mix well. Cook the water and Trïmoline to 40ºC and sprinkle in the sugars. Pasteurize at 83ºC and remove from the heat. Allow to mature in the refrigerator for 24 hours. Mix together with the coconut purée with a hand blender and churn. Store covered in the freezer at about - 12ºC.

Other

APPLE FOR TATIN

1800 g Sugar

945 g Apple juice (1)

6000 g Golden type apples, peeled and cut in quarters

115 g Töufood Fishgël

690 g Apple juice (2)

Bloom the Fishgël with the apple juice (2). Dry caramelize the sugar and deglaze with the apple juice (1). Add the bloomed Fishgël. In a saucepan over a low heat, cook the apples in the previous mixture in three stages. The apples should acquire a melting texture on the inside. Allow to macerate for one hour. Drain and use while still tender.

APRICOT AND HONEY TOFFEE

20 g Sugar

20 g Honey

40 g Whipping cream

1 g Töufood Fishgël

4 g Mineral water

40 g Apricot purée

Dry caramelize the sugar, deglaze with the honey and add the hot cream. Add the bloomed Fishgël and finally the apricot purée.

RASPBERRY GLASS

265 g Fresh raspberries

45 g Töufood Mälto Tapioca

60 g Confectioners’ sugar

80 g Töufood Isomält

ACID MERINGUE

16 g Töufood Egg Whïtes

109 g Mineral water

100 g Sugar

100 g Confectioners’ sugar

3 g Töufood Citrïc

2 pc Lemon zests

Beat the Egg Whïtes with water at low speed to obtain even air pockets. Add the sugar in small increments gradually. Fold in the sifted confectioners’ sugar and Citrïc with a spatula. Spread the meringue to 2 mm thickness on a silicone mat. Bake at 120ºC for 30 minutes or with a dehydrator at 60ºC overnight. Store in an airtight container with desiccant if necessary.

42 g Lyofëeling Raspbërry

Use a food processor to blend all the ingredients until smooth. Strain and spread onto a sheet tray lined with a non-stick mat. Dehydrate in a dehydrator to 60ºC for 36 hours. Store in a cool, dry place.

ORANGE LAYER

200 g Orange juice

50 g Orange purée

40 g Töufood Inülin

2 g Töufood Agär Elastic

Heat the orange juice with the Agär Elastic. Bring to boil. Pour the mixture over the orange purée and the In ülin. Blend everything for 3-4 minutes. Extend the batter between two Silpats. Set in fridge for 4 hours minimum.

CARAMEL TUILE

500 g Töufood Isomält

500 g Fondant

500 g Töufood Glucöse Syrup

Combine all ingredients in a pot. Bring to boil and cook until lightly caramelized. Pour onto a Silpat and cool completely. Break sugar into pieces and grind in a spice grinder until it becomes a fine powder. Sift onto a Silpat and bake at 163ªc for 2 minutes. Cool and remove from the Silpat. Store in an airtight container with Töufood Sïlica desiccant

WHITE SESAME MILK

300 g Whole milk

60 g White sesame paste

50 g Simple syrup

20 g Mineral water

1 g Töufood Xanthän Instant

CHAMOMILE TUILE

750 g Mineral water

30 g Chamomile

250 g Apple purée

200 g Sugar

200 g Töufood Glucöse 35

14 g Töufood Gëllan

In a pot, bring water and chamomile to boil. Infuse for 30 minutes and strain. Combine the infusion, apple purée, sugar and Glucöse to a full boil. Transfer the mixture to a blender and shear in the Gëllan on high speed. Pour into a hotel pan, and cool completely. Purée until smooth and pass trough a chinois. Spread the purée and dry in the dehydrator overnight. Re-warm in the oven and shape into desired form. Reserve in a sealed container with Töufood Sïlica desiccant.

Place the water in a mixing bowl and cast the Xanthän Instant. Process with a handheld blender until a smooth, lumpfree gel is obtained. Pass through a sieve and allow to rest in the refrigerator for 24 hours. Place the sesame paste in a bowl and gradually add the milk while emulsifying. Add the syrup and pass trough a SuperBag. Add the Xanthän Instant paste and mix with a hand whisk. Remove any excess air with a vacuum machine if necessary. Store in the refrigerator.

LIME COAL

200 g Mineral water

500 g Sucrose

100 g Töufood Fïzzy

5 units Lime

Combine the sucrose and water and cook to 125ºC to make a caramel. Separately, crumble the Fïzzy slightly and grate the 5 limes over it. Once the caramel has reached 130ºC, add the Fïzzy and lime mixture, mix well and rapidly cast into a parchment paper lined mold. Allow to cool and store in an airtight container.

LIME DRY MERINGUE

68 g Mineral water

2 g Töufood Mëticel

87 g Mineral water

13 g Töufood Egg Whïtes

7 g Töufood Albümin Egg

50 g Simple syrup

60 g Lime juice

Place the water (1) in a container and cast the Mëticel at once. Process with a hand blender for a few seconds. Cover with plastic wrap and allow to set in the refrigerator for 24 hours. Combine the Egg Whïtes, water (2) and Albümin Egg and process with a hand blender. Transfer to the bowl and start to whip on low speed. When it starts to foam, dribble in the simple syrup. Continue to whip until a firm, fluffy mixture is obtained. While continuously whipping, add the lime juice gradually and then the Mëticel mixture, and whip until It regains that fluffy consistency. Put in the desired mold and dehydrate at 45-50ºC for approximately 12 hours.

YOGURT CRISPS

500 g Greek yogurt

90 g Töufood Yödry

120 g Töufood Isomält

100 g Confectioners’ sugar

100 g Töufood Mälto Tapioca

2 g Töufood Citrïc

Place all the ingredients in a mixer and crush for 10 minutes at 80ºC. Transfer the mixture to a container and chill in the refrigerator. Once cold, spread on a dehydrator Silpat with a stencil and finish by sprinkling with more Yödry. Dehydrate at 50ºC for 24 hours. Store in an airtight container.

BOURBON FAKE BUTTER

250 g Bourbon

110 g Töufood Inülin Waxy

Mix all the ingredients. Disperse with a hand blender for 3 minutes. Strain trough SuperBag and set in the refrigerator for 3-4 hours.