Sudden delights

Christophe Felder

INGREDIENTS

For 10 people

For the carrot jelly
200 g of carrot juice
2 g of gelatine sheets

For the almond milk sorbet
100 g of barley water
100 g of milk
50 g of cream

For the meringue
90 g of egg whites
100 g of sugar
100 g of icing sugar

For the biscuit spoons
65 g of butter
60 g of flour
65 g of icing sugar
60 g of egg whites
5 g of orange blossom water
2 g of vanilla extract

For the garnish
1 orange
1 pink grapefruit
500 g of strawberry coulis

 

METHOD

For the carrot jelly
dissolve the gelatine leaves soften in a little hot liquid, add the rest of the juice and pour a fine layer onto the plates. Leave to set in the fridge.

For the sorbet
mix the ingredients and stir.

For the meringue
use the egg whites and sugar to whip up a classic meringue. Shape the mixture into balls and flatten them in a teardrop shape. Dust with icing sugar and bake at 150°C for 7 minutes until they rise, then cook at 90°C for 2 and a half hours.

For the biscuit
mix all the ingredients in the Robot coupe. Shape the biscuits using a spoon-shaped cutter and bake until golden, then bend them into shape.

Peel the orange and grapefruit segments. Set to one side in the fridge.

Cover the jelly with a thin layer of strawberry coulis. Make a quenelle of almond milk sorbet, decorate it with the biscuits and elegantly arrange the orange and grapefruit segments.

Clicca qui per leggere il profilo dello chef

Christophe Felder

Clicca qui per leggere la ricetta

Luminous salad, vanilla vinaigrette, Catalan cream
A recipe presented at
IdentitÓ Milano 2007