La Danza de Lucía del BCC, a dessert made from white chocolate, green apple, pistachio, blackberries and raspberries

La Danza de Lucía

Blackberry and raspberry sorbet

• 350 g blackberry puree
• 230 g raspberry puree
• 240 g water
• 20 g sugar
• 55 g dextrose
• 70 g DE33 glucose spray
• 30 g trehalose
• 5 g neutral for sorbets

Heat the water with the sugar, glucose and trehalose in a saucepan to 40ºC. Add the neutral mixed with the dextrose and stir. Continue cooking up to 85ºC, continuously stirring with the help of some rods and remove from the heat. Place the mixture in an inverted water bath to lower the temperature as quickly as possible. Pass through the turmix. Let the mixture mature for six hours at +4ºC. Add the fruit purees and pass through the blender. Turbinate and freeze in a blast chiller at -40ºC. Once frozen, move to -18ºC for conservation. Bring to service temperature -11ºC, 24 hours before use.

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Apple compote

• 170 g granny smith apple
• 50 g sugar (1)
• 60 g hot water
• 1,5 g HM pectin
• 15 g sugar (2)
• 60 g apple puree
• 10 g lime juice

Cut the apple into 0.5 cm cubes and reserve in lime water or ascorbic acid. In a saucepan, make a dry caramel with the sugar (1). Add the hot water and mix until the caramel is diluted. Let it reduce until you get a honey consistency. Add the pectin mixed with the sugar (2) and bring to a boil. Add the apple and cook for one minute. Add the apple puree and cook for 4 minutes over low heat. Remove from the heat, stir in the lime juice and pour the apple compote into a square ring on a silpat. Freeze the compote. Once frozen, cut with a circular pasta cutter. Reserve in a container in the freezer.

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Apple Mousse

• 11 g powdered gelatin
• 55 g water
• 394 g 35% MG cream
• 86 g green apple puree (1)
• 14 g albumen powder
• 80 g dextrose
• 400 g green apple puree (2)
• 60 g sugar

Hydrate the gelatin with the water. Semi-mount the cream and reserve it in the fridge. Mix the albumen with the dextrose. In the KitchenAid, place the apple puree (1) together with the albumin and the dextrose and assemble it as if it were a meringue. In a saucepan, heat a part of the apple puree (2) together with the sugar and add the gelatin, mix until melted. Add the remaining apple compote and mix. Integrate the previous mixture into the meringue. With enveloping movements add the cream. Place the mousse in a piping bag and pour halfway into the molds, put the center of the apple compote and finish filling with more mousse. Outline the mousses with the help of an elbow spatula. Freeze. Once frozen, unmold and reserve in a container in the freezer.

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Blackberry Cream

• 250 g blackberry puree
• 60 g yolk
• 60 g egg
• 50 g sugar
• 3,5 g gelatin powder
• 17,5 g water
• 85 g butter

Hydrate the gelatin with cold water. Beat the eggs with the sugar, dextrose, and blackberry puree. Transfer the mixture to a saucepan and cook until it boils (approximately 90ºC). Add the previously melted gelatin. Blend with a blender and gradually add the cold cubed butter. Reserve in a container in the fridge. Before serving, break the structure of the cream with a spatula and place it in a piping bag.

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White chocolate and basil whipped ganache

• 3 g powdered gelatin
• 10 g water
• 318 g cream
• 25 g inverted sugar
• 20 g basil leaves
• 148 g white chocolate
• 3 g lime zest

Hydrate the gelatin with cold water. In a saucepan, bring to a boil half the cream with the inverted sugar. Add the gelatin and mix until dissolved. Pour the previous mixture over the chocolate and basil leaves and blend with the blender. Add the remaining cream and emulsify. Pour the ganache into a container and let it crystallize in the fridge. In the KitchenAid, assemble the ganache and reserve in a pastry bag

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Pistachio Genovese

• 80 g yolk
• 60 g sugar
• 40 g pure pistachio paste
• 155 g egg white
• 15 g trehalose
• 20 g dextrose
• 70 g flour
• 30 g pistachio flour

Beat the egg yolks with the sugar until whitened. Add the pistachio paste and continue mixing. Make a meringue with the egg whites, trehalose, and dextrose. Sift the flour. Incorporate the flours into the yolk mixture with enveloping movements. Lighten this mixture with the meringue. Pour the preparation in a ring and bake at 170ºC. Let cool and portion into 1 cm cubes.

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Apple Jelly

• 230 g green apple juice
• 20 g lemon juice
• 10 g Ultratex

Mix all the ingredients and blend with the blender. Sift the gel and reserve in a pastry bag.

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Pistachio Crumble

• 50 g pistachio flour
• 50 g loose flour
• 50 g white sugar
• 50 g butter
• 1 g salt

Perform the creaming technique in KitchenAid with escutcheon: sugar + butter mixture. Mix the flours with the salt and incorporate this mixture into the KitchenAid. Mix until you get a kind of sandy effect. Spread the crumble on a silpat and bake at 170°C for 15 minutes. Cool and reserve in a container.

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Lilac Chocolate Decoration

• 350 g white chocolate
• 5 g white chocolate
• 3 g red food coloring
• 2 g blue food coloring

Temper the chocolate. With the help of an acetate, stretch a thin layer of chocolate. Roll out the chocolate with a small elbow spatula. When it pre-crystallizes, make the horizontal cuts. Cut a sheet of baking paper the same size as the rhodoid and arrange it on top of the chocolate. Roll up in a PVC tube. Crystallize for six hours. Unmold carefully.

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Chocolate Paint

• 350 g white chocolate
• 150 g cocoa butter
• 10 g white food coloring
• 6 g red food coloring
• 4 g blue food coloring

Melt the white chocolate and cocoa butter, emulsify. Add the coloring and mix. The mixture must be at 45º C to be able to use it. Strain and put it in the gun. Paint a side of the ballerinas and take them to the freezer for 5 minutes. Paint the other side of the ballerinas, take them to the freezer for 5 more minutes and then reserve them at room temperature. Paint the mousses and reserve them in the freezer until they are to be used.

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Finish and presentation

• fresh raspberries
• green pistachio
• Apple Mousse
• Pistachio Genovese
• whipped ganache
• blackberry cream
• pistachio crumble
• apple gel
• violets
• Blackberry and raspberry sorbet
• chocolate decoration

Cut the raspberries and pistachios in half. In the center of the plate, place the apple mousse. Arrange the chocolate decoration. Place three portions of pistachio sponge around the mousse and next to each one place a generous dot of basil ganache, blackberry cream, and apple gel. In the empty spaces of the circle place a little pistachio crumble. Arrange three raspberries and three violet petals. Place the pistachios on the sides of the creams along with the raspberries. Put a quenelle of sorbet on top of the pistachio crumble.

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