Igor Melnikov so good #34 Sorbet Recipes

Pear sorbet with phyllo pastry and nut espuma by Igor Melnikov

buy now

Igor Melnikov, head pastry chef at the Four Seasons Hotel in Moscow, is known for his chocolate sculptures and for using natural and seasonal ingredients in his desserts. “I always focus on the product itself: where it comes from, what it’s made with, what processes it went through during its preparation, and how it can be paired with different textures and additional ingredients,” he tells our correspondent Santiago Corral in so good.. magazine 34.

In Pear sorbet with phyllo pastry and nut foam, a recipe that we present exclusively on our website, not only pays attention to the product, but also surprises with an original presentation, unlike anything they have seen in other restaurants.

Discover so good #34

Pear sorbet with phyllo pastry and nut espuma

Pear gelato

335 g milk 3.5%
10 g ice cream stabilizer
400 g cream 35%
15 g butter
100 g sugar
40 g dry glucose
15 g dextrose
125 g milk powder
750 g pear puree
7 g ground cinnamon
4 g star anise
3 g cardamom

Mix milk 3.5% with stabilizer and bring to a boil. Separately, mix all other ingredients and bring to a boil. Combine the two mixtures and cook to 85°C. Strain through a sieve and chill for 8 hours. After stabilization, process the mixture in a gelato machine.

Berry chip

250 g pear puree
38 g Isomalt
38 g powdered sugar
13 g glucose syrup
2 g ground cinnamon

Mix all ingredients in a saucepan and simmer over medium heat for 10 minutes. Remove from heat and let cool completely. Spread onto a silicone mat and dehydrate at 60°C for 5 hours.

Nut espuma

250 g cream 35%
200 g milk 3.5%
140 g almond-hazelnut praline
15 g truffle oil
4 g gelatin (140 Bloom)
40 g egg white

Soak gelatin in cold water. Mix cream, milk, praline, and truffle oil and bring to boil. Add gelatin and blend. Whip the egg white in a mixer. Combine both mixtures, pour into a siphon, and charge with 2 N₂O cartridges.

Baked milk

1 l milk 3.5% fat

Bring milk to a boil, transfer into clay pots, and bake in an oven for 5 hours at 80°C.

Custard with baked milk

230 ml baked milk
70 g sugar
60 g inulin
200 g chicken eggs
60 g butter
5 g gelatin

Mix sugar with inulin, add to baked milk, then add the eggs and heat to 85°C. Add pre-soaked gelatin, blend, and cool to 40°C. Add butter, blend again, and cool to room temperature. Pipe prepared mixture as drops into liquid nitrogen.

Crumble

50 g flour
75 g brown sugar
75 g butter
5 g truffle oil
75 g hazelnut flour

Mix all ingredients. Preheat the oven to 170°C. Spread the mixture evenly on a silicone mat and bake until golden at 170°C with convection, stirring every 5 minutes.

Assembly

Place crumble on a plate, then pipe the nut espuma, add custard pearls made from baked milk, place fried phyllo dough on top, add pear gelato, and decorate with a sugar chip and microgreens.

Discover these creations by Igor Melnikov in so good.. magazine 34