Chef Gianluca Fusto
Sesame brittle
300g Caster sugar
250g 82% M.G butter
100g Glucose syrup
20g Mineral water
5g NH pectin
350g Sesame seeds
Cocoa éclats
200g Valrhona éclats
200g 39° Bè syrup
40g Powdered cocoa
Orizaba 39% cream
200g Fresh whole milk
10g Glucose
4g 200 Bloom gelatin in sheets or powder
400g Liquid 35% cream
320g Orizaba 39% couverture
20g Cocoa butter
Oil in gelatin
360g Apple concentrate
0,3g Powdered lecithin of soya
5g Espessa gel
500g Mineral water
45g Vegetal gelatin
Jellied saffron sauce
300g Fresh orange juice
600g Mineral water
120g Caster sugar
12g NH pectin
1g Sardinian saffron pistils
14g 200 Bloom powdered gelatin
Granny Smith apples in extra-virgin olive oil
1501g Granny Smith apples
80g Caster sugar
140g Water
120g Sicilian extra-virgin olive oil
1g Polynesian vanilla stick
0,3g Powdered lecithin of soya
9g Pirano salt
Saffron and oil slush
300gFresh orange juice
375g Mineral water
35g Glucose
35g Caster sugar
2g Orange zest
68g Tenuta Rocchetta extra-virgin olive oil
Decoration
Tainori
Red cocoa butter
Oro Scintillante (gold glitter)
Acetate paper
elementi terra
1025g Sesame seed brittle
440g Cocoa éclats
954g Orizaba 39% cream
910g Oil in gelatin
1047g Jellied saffron sauce
1851g Granny Smith apples in extra-virgin olive oil
814g Saffron and oil slush
For sesame brittle: Melt the butter and add the syrup and water. Add the sugar and pectin mixture. Cook over a low fire without stirring too much, add the sesame seeds and lay out the brittle on sheets of Silpat. Bake at 190/200°C in a convection oven. Place a third of the mass in a mold, cutting bands 1.5 cm wide and framing with stainless steel squares (ref 5708) to hold the orange and curry Cool and keep in the oven. Conserve the remaining 2/3. Tip: this mixture can also be kept raw in the freezer, cooking as needed for decorations.
Add the cocoa to the warm syrup. Mix in the éclats. Dry in a 100 °C oven for at least 2 hours. Store in a thermo box away from humidity.
Melt the couverture with the cocoa butter at 40/45°C. Bring the milk and glucose to a boil and add the gelatin. Pour bit by bit over the melted couverture. Mix to perfect this structure. Pour in and amalgamate the chilled liquid cream. Place in a container and let crystallize overnight in the refrigerator.
In a container separate the oily from the watery part of the apple concentrate. Put this oil into a graduated carafe and add the lecithin, mixing for a few seconds. Gradually add the watery part to get a smooth and shiny consistency. Mix in the Espessa gel and freeze in the form of semispheres. Bring the water and vegetal gelatin to a boil and cool to 55 °C. Immerse the frozen semispheres 3 times, place in the refrigerator to solidify.
Steep the gelatin in cold water. Mix the water with the orange juice and heat the mixture. Add the pectin and mix it with the sugar. Add the steeped gelatin and bring it all to a boil. Mix in the saffron pistils at 30°C. Store in the refrigerator.
Create a syrup with the water, sugar, vanilla and salt. Gradually pour into a graduated carafe the extra-virgin olive oil, lecithin and syrup. Add the apple cylinders and marinate for at least 2 hours, if possible all night. Bake in a 160 °C oven for 20/25 minutes.
Heat the water and sugars; add the previously softened and squeezed gelatin. Pour in the fresh orange juice and saffron and blend. Add the orange zests. Pour into a plastic container and freeze. Using a blender, mix the slush with the oil and place in a rectangular mold. Cut into parallelepipeds. Store in the freezer.
With a sac à poche having a smooth nozzle 12 mm in diameter squeeze five bows of Orizaba cream onto the center of the plate. Place a square of oil in gelatin on top and nearby a piece of apple in oil. Put a 7×2 cm rectangle of sesame seed brittle across the top of the central bow with a chocolate decoration beside it. Trim with gold leaf and the chocolate round, slipped in at a slant. Using the pouch bag, trim with dollops of jellied saffron sauce and finish with a cube of saffron slush and a cocoa éclat.