For the Grape Leaves Green Paste 1000g Green grape, puree 500g Refined Isomalt 35g Glucose Syrup 20g Gellan F 2.5g Malic Acid 1g Salt Purple Paste 1000g Black Muscat grape, puree 500g Refined Isomalt 35g Glucose Syrup 20g Gellan F 2.5g Malic Acid 1g Salt For the Cinnamon Sugar 55g Ground Fenugreek 1000g unrefined golden caster sugar 30g Ground cinnamon
For the Stems 1000g Water 130g Grepe seed oil 185g White caster sugar 12.5g Salt 500g Flour, sifted
For the Grape Vinegar Fluid Gel 1800g White grape juice 18g Gellan F 300g Minus 8 ice wine vinegar 120g Muscat wine
For the Fenugreek Syrup 300g Fructose 400g Water 35g Fenugreek 2g Tartaric Acid
Saffron Vanilla Syrup French Commis Pear 10 Vanilla Pods 600g Fructose 900g Water 0.5g Saffron 7.5f Malic Acid
For the Citrus Sorbet 100g Pink grapefruit segments, strained 700g Orange segments, strained 60g Lemon segments, strained 50g Lime segments, strained
For the Citrus Jelly 25g Powder gelatine 1000g Reserved citrus juice from segmenting for the sorbet 200g Fructose 10g Minus 8 Ice wine vinegar
For the Frozen Grapes 500g Black Muscat grapes, seeds removed 4g Powder gelatin 1000g Citrus jelly
For the Grape Colouring Base 20g Kirsch 20g Strawberry rd colouring powder 40g Yellow colouring powder 10g Pistachio green colouring powder
For the Grape Sugar Bubble 540g Water 200g Isomalt 700g Glucose syrup 10g Citric acid 50g Grape colouring base
For the Fromage Blanc cream 800g Fromage blanc, hanged for 48 hours 200 Citrus puree reduction 80g Icing sugar 4ml Orange blossom water
For the Citrus Puree Reduction 1000g Blood orange puree 1000g Mandarin puree 1000g Pink grapefruit puree 500g Lemon puree
For the Aerated Saffron Grape juice 1000g Fresh green grape puree 1g Saffron 200g Fresh green grape puree saffron infusion 100g Trehalouse sugar 1.4g Whey protein 6g Egg white powder
For the Pear Caramel filling 1800g Fresh pears, well ripen 50g Malic acid 1080g Glucose syrup 1440g Caster sugar 360g Unsalted butter 1200g Whipping cream, warm
For the Colored cocoa butter 2000g Cocoa butter 30g Green chocolate colouring powder 20g Yellow chocolate colouring powder 6g Red chocolate colouring powder
For the Pear Caramel Chocolate Balls 1000g Valrhona Ivoire, white chocolate 100g Coloured cocoa powder 100g Paillette Feulletine 100g Popping Candy
For the Purple Peach Wine Gum 240g Glucose syrup 15-g Unrefined caster sugar 930g Peche de Vigne 4.5 Tartaric Acid 48g Powder Gelatne
For the Soaked Grapes 1500g White dried sultanas 750g Sauterne
For the Grape seed oil crumble 1800g Flour 1800g Corn starch 900g Icing sugar 1200g Grape seed oil 600g Unsalted butter, melted
For the Crystallised Chocolate 1200g Valrhona Ivoire, white chocolate 75g Valrhona Guanaja, Dark chocolate 1500g Water 150g White caster sugar
For the Vanilla Salt 5g Vanilla Powder 60g Welsh salt
For the Soil 400g Grape seed oil crumble 400g Crystallised chocolate 30g Vanilla Salt 40g Roquefort powder
For the Roquefort Powder 200g Roquefort cheese 120g Valrhona Ivoire, white chocolate 240g Tapioca maltodextrine
For the Grape Leaves Using a high speed blender, place the rinsed and dried grapes in the jug. Blitz at maximum speed for 5 minutes or until smooth. Pour the mixture into a thermomix jug and add the rest of the ingredients. Put all the ingredients together in thermomix and blitz, setting the temperature to 90oC, speed 5. It will take approximately for 3 minutes. Turn the themomix of and allow to cool until the temperature reaches below 30oC. Place the jug back on the thermomix and blitz at speed 6 until smooth, scraping occasionally. Using leaf stencil spread the green leaf paste onto a baking sheet. And dry at 70oC in a dehydrator for 2 hours. In the meantime, repeat the process above for the “red paste”. After the 2 hours, brush purple leaf paste on the semi dried green leaf surface to make botrytis diseased effect. Place back in the dehydrator at 70oC for 48 hours. (It should be crispy and clear colour). Place the leaf stamp and the tray in a 100oC preheated oven to warm up for 2 minutes. Place a piece of leaf on a leaf stamp and warm up the leaf using a heat gun. Press with the other side of the leaf mould in order to make a leaf shape. Store in an air tight container with food grade silica gel.For the Grape Leaves Using a high speed blender, place the rinsed and dried grapes in the jug. Blitz at maximum speed for 5 minutes or until smooth. Pour the mixture into a thermomix jug and add the rest of the ingredients. Put all the ingredients together in thermomix and blitz, setting the temperature to 90oC, speed 5. It will take approximately for 3 minutes. Turn the themomix of and allow to cool until the temperature reaches below 30oC. Place the jug back on the thermomix and blitz at speed 6 until smooth, scraping occasionally. Using leaf stencil spread the green leaf paste onto a baking sheet. And dry at 70oC in a dehydrator for 2 hours. In the meantime, repeat the process above for the “red paste”. After the 2 hours, brush purple leaf paste on the semi dried green leaf surface to make botrytis diseased effect. Place back in the dehydrator at 70oC for 48 hours. (It should be crispy and clear colour). Place the leaf stamp and the tray in a 100oC preheated oven to warm up for 2 minutes. Place a piece of leaf on a leaf stamp and warm up the leaf using a heat gun. Press with the other side of the leaf mould in order to make a leaf shape. Store in an air tight container with food grade silica gel.
For the Cinnamon Sugar Place the fenugreek in the jug of a thermomix. Blitz for a few minutes to a fine powder. Add the sugar and ground cinnamon and blitz for 1 minute at speed 5. Reserve in an air tight container.
For the Stems Place the water, oil, sugar and salt in a pan over medium high heat. Bring to a boil and take off from the heat and gradually whisk in the sifted flour avoiding any lumps. Place the dough into a disposal piping bag fitted with a 2mm nozzle, pipe the dough on a parchment sheet following a stem patterned previously outlined. Place the tray in a 200oC preheated oven for 2 minutes at 0%humidity, fan off. Brush the stems with grape seed oil, making sure to cover the entire surface of the dough. Place the tray back in the oven and cook for further 15 minutes, turn the tray around and cook until golden in colour. Remove any excess oil on paper and dust the entire stem with the cinnamon fenugreek sugar.
For the Grape Vinegar Fluid Gel Place grape juice in the jug of a thermomix, set the machine to 100oC at speed 2. Add the Gellan F, increase the speed to 4 and continue blitzing for a further 4 minutes. Allow the mixture to cool completely, until set. Place the set jelly in the jug of a high speed blender; add the vinegar and the Muscat wine. Blitz until smooth.
For the Fenugreek Syrup Place all the ingredients in a pan over medium high heat and bring to a boil. Pour the ingredients into a container, allow over an iced water bath, allow to cool completely, place a lid on top and place in the fridge, allow tot infuse for 24 hours. Strain through a chinoise and reserve. Using Parisian scoop, #15 and #18, shape pear into round spheres. Place 60 pear spheres in a sous vide bag with 80g syrup and just seal (Depends on the ripeness need to repeat). Store in a fridge for 12 hours. Saffron Vanilla Syrup Place scraped vanilla seeds, pods, Saffron, malic acid, sugar and water in a pan and bring to a boil. Pour the ingredients into a container, allow over an iced water bath, allow to cool completely, place a lid on top and place in the fridge, allow tot infuse for 24 hours. Strain through a chinoise and reserve. Using Parisian scoop, #15 and #18, shape pear into round spheres. Place 60 pear spheres in a sous vide bag with 80g syrup and just seal (Depends on the ripeness need to repeat). Store in a fridge for 12 hours.
For the Citrus Sorbet Cut all the citrus into segment and strain any excess juice by placing them on a chinoise over a container. Do not disregard the juices. Using a high seed blender, blitz all the citrus segment at maximum speed for 3 minutes. For every 900g of juice base, add 100g fructose, 80g trimoline and 20g vodka, if necessary, add juice until it reaches 23oBrix on the refractometer. Before churning, add 300g of Sour cream for every 1000g of base. Churn for 7 minutes and dispense into pacojet beakers, making sure to press down so that they are no air pockets. Before serving, place the beaker in the paco jet machine and blitz. Pipe the mixture onto a lightly greased sphere silicon mould. Freeze in the blast chiller.
For the Citrus Jelly Sprinkle powder gelatine over 100 g of citrus juice and allow to stand for 20 minutes. Pour the mixture into a pan over low medium heat stir until dissolve. Add the fructose and stir until fully dissolved. Remove from the heat, allow to cool slightly and add the rest of the juice. Reserve.
For the Frozen Grapes Place the seedless grapes is the jug of a high speed blender and blitz at maximum speed for 5 minutes. In the meantime, soak the gelatine powder in 20g of the grape puree for 20 minutes. Pour the mixture into a pan over low medium heat and stir until the gelatine has dissolved. Add the rest of the grape juice. Pipe the grape jelly mixture in a mould and freeze in the blast chillers. Stick toothpicks into the frozen grapes and place back to the blast chillers. De-mould the sphere s and place on a piece of Styrofoam by sticking the toothpick into the foam, making sure they are standing up straight. Place back in the freezer. To form the grapes, allow the citrus jelly to cool down to 24oC. Take each frozen sphere and deep into the liquid nitrogen and then dip into the citrus jelly. Place back on the Styrofoam and back in the freezer, before serving; pour liquid nitrogen on top to get the frost effect.
For the Grape Colouring Base Mix all of the ingredients together in a bowl until fully combined. Reserve
For the Grape Sugar Bubble Place water, glucose and isomalt in a pan over medium high heat and cook to a temperature of 140oC. Add citric acid and colouring. Continue heating up the mixture to 165oC. Pour the sugar syrup onto a silicon mat and allow to cool slightly. Once the sugar, has begin to set, begin pulling the sides in. Continue to stretch, pull and turn the sugar. Once ready, cut a small portion of the sugar out and roll it into a small bowl. Insert the metal tube of a sugar pump into one of the sides of the sugar bowl and begin pumping gently in order to make the bubbles. To make sugar spiral vine, pull a small portion of the sugar to a thin strand and wrap it around a thin cylindrical object. Allow to set for a few minutes. Reserve all sugar work in air tight container. For the Fromage Blanc cream Place of all the ingredients together in a bowl and mix until well combined. Put the mixture in a piping bag and reserve in the fridge For the Citrus Puree Reduction Place all of the ingredients in a pan over medium heat and cook until the liquid has reduced to 1000g. Reserve in the fridge
For the Aerated Saffron Grape juice Place 200g of the green grape puree in a pan over medium heat; allow to come to a boil. Remove from the heat, add the saffron and allow to stand for 1 hour. Add 800g of the remaining puree to the infusion. Place the 200g of infused grape puree in a mixing bowl and add the trehalose sugar, whey protein and egg white powder. Combine well using a whisk. Pour the mixture into the bowl of a mixing machine fitted with a whisk. Whisk at medium speed for 2 minutes, lower the speed to low medium and whisk for an additional 20 minutes. Reduce to low speed and whisk for an additional 3 minutes. Using a disposable piping bag and a no. 8 nozzle, pipe small round shapes onto a silicon mat. Place in an 80oC dehydrator and allow to stand for 3 hours. Store in an air tight container with food grade silica gel.
For the Pear Caramel filling Using a high speed blender, blitz pear with malic acid set at the highest speed for 8 minutes to make a puree. Strain through a fine chinoise. Reserve Melt glucose in a pan over medium heat, add sugar. Cook until light caramel color (170oC). Remove from the heat and gradually add warm whipping cream and the pear puree. Add the butter and cook to 105oC
For the Colored cocoa butter Place the cocoa butter in a pan and melted over medium heat, add the coloring until well combine, blitz with a hand blender.
For the Pear Caramel Chocolate Balls Place the chocolate and colored cocoa powder in a sous vide bag and seal under full vacuum. Place the bag inside another sous vide bag and seal under full vacuum once more. Place the bag in a preheated 45oC water bath. In the meantime, using cotton wool, polish the inside of sphere moulds. Remove the bag of melted chocolate from the water bath and pour 2/3 of its content onto a marble top. Spread the chocolate and allow to cool until it begins to crystallise (room temperature). In the meantime pour the remaining chocolate in a stainless steel bowl. Once the chocolate on the marble has reached room temperature, pour into the bowl containing the remaining 1/3. Mix well ensuring that the temperature remains below 32⁰C. Pour the tempered chocolate into the polished moulds and allow to fully set. To finish them, fill one half on a sphere with feulletine and popping candy. Gently warm up the edges on the empty half of lightly press the edges of the two spheres together. Allow to set completely. Using an aerograph, lightly spray the sphere with red colouring. Using a warm paring knife, cut a small hole out of the sphere. Pipe the pear caramel using a piping bag and cover with the melted green coloured chocolate.
For the Purple Peach Wine Gum Place the glucose syrup, sugar, 330g of the peche de vigne and the tartaric acid in a pan over medium heat and cook to a temperature of 108oC. Allow to cool to 90oC. Add the powder gelatine and another 330g of peche de vigne to the mixture and mix until the gelatine has fully dissolved. Add the remainder of the peche de vigne. Allow the mixture to cool down to 55oC. Lightly spray grease a small sphere mould and using a syringe, fill the moulds. Place the mould on a tray in the fridge and allow to stand overnight. Once set, pop the sphere gums out of the moulds.
For the Soaked Grapes Rinse and dried sultana with cold water. Place the sultanas in a sous vide bag and add the sauterne. Seal the bag under full vacuum and allow to stand in the fridge for 1 week.
For the Grape seed oil crumble Mix the flour, corn starch and icing sugar in a bowl. Add Grape seed oil and melted butter to the dry ingredients and mix the ingredients with a wooden spoon to it resembles a crumble texture. Place the mixture on a parchment lined tray in a 120oC preheated oven and bake for 50 minutes.
For the Crystallised Chocolate Place the white and dark chocolate in a bowl over simmering water and allow to melt completely. Place the water and the sugar in a pan over medium high heat and cook to a temperature of 150oC. Gradually add the melted chocolate mixture while whisking until it completely crystallizes. Pour over a tray lined with parchment paper and allow to cool completely.
For the Vanilla Salt Mix the vanilla powder and salt in a bowl, crush to form smaller pieces.
For the Soil Place all of the ingredients in a bowl and mix together until well combined. For the Roquefort Powder Place the cheese and the white chocolate in the thermomix, begin blitzing and set to a temperature of 37oC at low sped. Add tapioca maltodextrine, and blitz for a minute until well combined.
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