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Sutil

August 15, 2012
Sutil
Recipe published in
so good.. #5

Sutil it’s the name of this creation by Chef Hans Ovando. Nowadays, the yogurt is coming into fashion, but chef Ovando featured this recipe some time ago (so good.. magazine #5)

Sutil

yogurt sponge cake

  • 300 g 50/50 marzipan
  • 180 g egg yolks
  • 160 g Greek yogurt
  • 60 g Yopol A & F Adrià
  • 130 g flour
  • 230 g pasteurized egg whites
  • 1 g egg white powder
  • 140 g sugar

Beat the marzipan together with the egg yolks, add the Greek yogurt, flour and Yopol.

Separately, whisk the egg whites to a meringue and fold into the first batter. Spread out to 0.5 cm and bake at 180ºC for 8 minutes.


lychee-raspberry filling

  • 200 g lychees (in syrup)
  • 100 g raspberry purée
  • 70 g sugar
  • 5 g NH pectin
  • 1 g citric acid

Warm the purée up to 40ºC, add the pectin combined with the sugar and bring to a simmer while constantly stirring. When it comes to a simmer, add the lychees in. Simmer for five minutes, and add the citric acid. Fill the molds.


raspberry croustillant

  • 200 g macadamia paste
  • 160 g Absolut 31% cocoa white chocolate
  • 30 g Lyo A&F Adrià raspberry
  • 35 g Yopol A&F Adrià
  • 30 g pailleté

Melt the chocolate and combine with the macadamia paste, mix with the Lyo raspberry, Yopol and pailleté. Spread out to 0.3 mm and freeze.

 

 


greek yogurt mousse

  • 100 g egg yolks
  • 60 g sugar
  • 30 g water
  • 60 g glucose
  • 600 g Greek yogurt
  • 14 g gelatin sheets
  • 550 g semi-whipped cream
  • 80 g trimoline

Make a pâte-à-bombe with the egg yolks, water, glucose and sugar. Cook the syrup to 118ºC. Add the gelatin, previously hydrated, and trimoline. Cool down to 45ºC and mix with the yogurt, then fold in the semi-whipped cream.


assembly

Pipe the mousse into the mold and add the red fruit jelly. Cover with mousse and then place the croustillant, add more mousse and finish with the yogurt sponge cake. Freeze.

Thanks to the kappa gelling agent, an absolute transparency is obtained, like the raspberry sphere which garnishes the cake.

 

Born in Chile, Hans Ovando was educated in Hofmann, EspaiSucre, Valrhona’s l’École du Grand Chocolat, and has grown professionally by taking full advantage of his time alongside one of the greatest pastry chefs at present, Carles Mampel.

He possesses the technique, talent, and delicacy of those who are chosen.

Recipe published at so good.. #5
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