Jacques Décoret
Cuttlefish "Risotto"by Ivano Mestriner
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Structure of the composition saffron jelly sauce olive oil apples oil in gelatine chocolate éclats oil and saffron water-ice sesame crunch Orizaba cream 39% chocolate decoration Saffron jelly sauce 75 g of fresh orange juice 150 g of water 30 g of sugar 3 g of NH pectin 0.25 g of saffron pistils 3.5 g of gelatine sheets Olive oil apples 1 kg of Golden Delicious apples 85 g of sugar 100 g of water 5 g of Infersa salt 80 g of Tenuta Rocchetta extra virgin olive oil ½ vanilla pod Oil in gelatine 360 g of apple cooking juices 0.3 g of soya lecithin 4.5 g of gel espessa Vegetable gelatine 500 g of water 45 g of vegetable gelatine Chocolate éclats 200 g of Valrhona éclats 200 g of syrup 39 °Bé 40 g of cocoa Oil and saffron water-ice 300 g of fresh orange juice 375 g of water 35 g of glucose 35 g of sugar the zest of 2 oranges 1 g of Sardinian saffron pistils 68 g of Tenuta Rocchetta extra virgin olive oil 3 g of gelatine Sesame crunch 130 g of sugar 2.5 g of NH pectin 125 g of butter 50 g of glucose 100 g of golden sesame 50 g of black sesame 10 g of mineral water Orizaba cream 39% 200 g of whole milk 10 g of glucose 4 g of gelatine 400 g of liquid cream 35% fat 320 g of Orizaba 39% coating 20 g of cocoa butter
Saffron jelly sauce Rehydrate the gelatine in cold water and squeeze. Mix the water with the freshly squeezed orange juice and heat everything slightly. Add the pectin mixed with the sugar and the gelatine, bring to the boil and pour. Incorporate the saffron pistils to 30 °C and store in the fridge.
Olive oil apples Make a syrup with water, sugar, vanilla and salt. Add the extra virgin olive oil. Add the apple cut into tubes and marinate for at least 2 hours, or overnight if possible. Bake in the oven at 160 °C for 10/15 minutes.
Vegetable gelatine In a cone-shaped container, separate the fatty part of the apple cooking juices. Pour the oil obtained in a measuring jug and add the lecithin, stirring briefly. Add the watery part a little at a time, paying attention to bubbles, until you obtain a smooth, shiny consistency. Incorporate the gel espessa and place everything in a spherical mould to freeze
Bring the water to the boil with the vegetable gelatine and cool to 55 °C. Dip the frozen half-spheres 3 times, then place in the fridge to solidify.
Chocolate éclats Add the cocoa to the warm syrup. Incorporate the éclats. Dry in the oven at 10 °C for at least 2 hours. Store in a thermal box in a dry place.
Oil and saffron water-ice Heat the water and sugars; add the previously softened and squeezed gelatine. Pour in the fresh orange juice and add the saffron. Add the orange zest. Pour into a plastic container and freeze. Mix the water-ice in the blender together with the oil and place it in a rectangular mould measuring 15x15x2 cm. Cut into parallelepipeds measuring 2x2x5.5 cm. Store in the freezer.
Sesame crunch Melt the butter and add the glucose with the water. Incorporate the sugar mixture and pectin. Cook over a low heat without mixing too much, add the sesame and spread the crunch on silicone sheets. Bake at 190/200 °C in a fan oven. Place a third of the mass in a mould, cutting 1.5 cm strips and frame them with stainless steel squares (ref. 5708) to arrange the water-ice.
Trick: this mixture can be stored raw in the freezer and cooked when needed for decoration.
Orizaba cream 39% Melt the coating with the cocoa butter at 40/45 °C. Bring the milk to the boil with the glucose and add the previously rehydrated and squeezed gelatine. Pour a little at a time over the melted coating, to obtain a supple, shiny consistency. Mix to perfect this structure. Pour and mix in the cold liquid cream. Leave overnight to crystallise in a container in the fridge.
Assembly Use an icing bag and a 12-mm diameter smooth nozzle to "dress" five Orizba cream tufts in the middle of the plate. Place a square of oil in gelatine at the top and lay a piece of oil apple next to it. Add a 7x2 cm rectangle along the top of the central tuft, with the chocolate decoration at the side. Finish with a gold leaf and the chocolate round, pushed in on a slant. Using an icing bag add points of saffron jelly sauce, then a cub of saffron water-ice and the chocolate éclat
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