Trifle in a bubble...

INGREDIENTS

Cardamom lady fingers
105 g of egg yolks
100 g of icing sugar
1 g of salt
110 g of extra virgin olive oil
125 g of egg white
20 g of icing sugar
125 g of flour for sponge cake
0.3 g of cardamom

Cocoa and aniseed bubble
300 g of water
120 g of sugar
8 g of potato starch
60 g of cocoa
1 star anise

Cocoa bubble skin
300 g of water
30 g of sugar
10 g of cocoa
14 g of vegetable gelatine

Light vanilla cream bubble
550 g of milk
200 g of water
250 g of cream
300 g of sugar
300 g of egg yolks
5 g of salt
80 g of flour
1 vanilla pod
5 g of gelatine sheets

Cream bubble skin
600 g of water
400 g of sugar
50 g powdered vegetable gelatine

Alchermes container ball
900 g of water
400 g of sugar
200 g of Alchermes liqueur
8 g of xanthan

Container bubble skin
600 g of water
400 g of sugar
50 g powdered vegetable gelatine
 

 

 

 

METHOD

Cardamom lady fingers
Mix together all the dry ingredients and add the yolks and whites a little at a time, with a blender, until you obtain a smooth, even consistency. Then drizzle in the oil and powdered cardamom. Place the composition in a siphon, add two cream charges and leave to rest for at least 10 minutes. Spread the mixture on a baking tray to a thickness of 5 mm, sprinkle the surface with the icing sugar and bake in the oven at 170 °C for 6 minutes.

 

Cocoa and aniseed bubble
Mix the sugar with the starch and the cocoa, add the water, mix again and bring to the boil. Place the anise in infusion until completely cooled, pour into the moulds and freeze.

Cocoa bubble skin
Mix the sugar with the cocoa and the vegetable gelatine. Add to the water, mix and heat to 90 °C, dip the iced balls and store in the fridge, leaving the liquid inside to defrost.

Light vanilla cream bubble
Mix the sugar with the salt and the flour and add to the egg yolks. Meanwhile, heat the milk, cream and water to 40 °C, infusing with the scored vanilla pod. When the right temperature has been reached, add the yolks and cook, mixing all the time. Then add the gelatine softened in cold water. Spread on a tray and place in the chiller. To obtain a smooth effect, place the cream in the planetary mixer and whisk for a few minutes. Freeze in the moulds.

Cream bubble skin
Combine the three ingredients and heat to 90 °C, dip the iced balls and store in the fridge, leaving the liquid inside to defrost.

Alchermes container ball
Add the sugar to the water and bring to the boil, cool and then add the liqueur and xanthan gum. Leave to hydrate. Freeze, placing the two mini bubbles inside.

Container bubble skin
Combine the three ingredients and heat to 90 °C, dip the iced balls and store in the fridge, leaving the liquid inside to defrost.