Orange, Assam pepper and Sechuan Button

• crispy from phyllo dough
• cream pastry
• Meringue
• Sechuan Button®
• Atsina® Cress

For the orange and pepper sorbet:

• 1 l fresh orange juice
• 3 dl sugar syrup
• 2 leaves of gelatin
• 3 cl Madagascar rum
• 10 g Assam pepper
• 20 g of glucose

For the pepper crumb:

• 300 g of butter
• 200 g of flour
• 100 g of sugar
• 1 egg
• 4 Sechuan Buttons
• Assam pepper

For the orange gel:

• 1 l fresh orange juice
• 5 cl lemon juice
• 200 g of sugar
• 2 cl orange liqueur
• 10 g of agar

For the pepper espuma:

• 150 g of protein
• 130 g lime juice
• 15 g Assam pepper
• 14 cl sugar syrup
• 7 cl of sparkling water

For the orange marmalade:

• 6 organic oranges
• 100 g of jelly sugar
• 20 g orange chips
• 2 ml of orange oil

Vacuum the sugar syrup and pepper for the sorbet and infuse warm for 2 days. Bring 3 dl of the orange juice to the boil with the rum and the sugar syrup.

Allow to cool to 55°C and dissolve the soaked gelatin and the glucose in it. Add the remaining part of the orange juice and freeze in frix or paco cups.

For the crumb, chop the Sechuan Button®, mix with the other ingredients to crumbs and bake in the oven at 160°C until golden brown. For the gel, bring all ingredients to a boil, allow to harden and blender until smooth.

For the espuma of the sugar syrup and pepper, make an IV. Beat the egg whites lightly and mix all ingredients, fill a siphon and aerate with 2 cartridges.

Use a zest for the peel of the oranges, cut the orange wedges and blanch the zest six times in freshwater. Mix the wedges and zest with the sugar and bring to a slow boil over 3 minutes.

Mix with the orange chips and the orange oil. Dress all the components on the plate, garnish with the cresses and the phyllo dough and add the crème patissière.

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Spa & Golfresort Weimarerland

Weimarer Str.60 – Blankenhain
T  0049 3645961640
www.golfresort-weimarerland.de

Recipe: Marcel Fischer
Source: Pâtisserie & Desserts - 49