Sudachi, Mango, & Shiso Green Plated Dessert

For 6 desserts

Meringues

• 75 g egg whites
• 75 g caster sugar
• 75 g icing sugar
• Black sesame
• 1 lime

Sudachi cremeux

• Sudachi puree, no added sugar
• 52,2 g les vergers Boiron
• 20 g whipping cream 35%
• 7 g butter
• 7,5 g glucose
• 35 g sugar
• 107,5 g whole eggs
• 7 g cornflour
• 30 g cacoa butter

Mango confit

• Mango puree, no added sugar
• 200 g les vergers Boiron
• 15 g sugar
• 1,5 g pectin NH

Whipped ganache

• 75 g whipping cream 35%
• 75 g white chocolate

Mango sorbet & Shiso Green

• Mango puree, no added sugar
• 250 g les vergers Boiron
• 50 g caster sugar
• 10 g dextrose
• 30 g glucose
• 1,5 g super neutrose
• 100 g water
• Shiso Green

Sudachi sorbet

• Sudachi puree, no added sugar
• 250 g les vergers Boiron
• 15 g dextrose
• 10 g super neutrose
• 10 g sugar (1)
• 5 g inverted sugar 
• 90 g sugar (2)
• 112,5 g water

Black sesame shortbread

• 25 g butter
• 20 g icing sugar
• 10 g eggs
• 50 g flour T55
• 0,5 g fine salt
• Black sesame

Assembly

• Cornabria Blossom
• Floregano
• Anise Blossom

Meringues

• Using a bain-marie, in the mixing bowl, heat the egg whites and caster sugar at 50°C.
• Place the bowl in the mixer and, using the whisk, beat until cooled.
• Gently blend in the icing sugar.
• Pipe a circle of meringue dots of different sizes onto a sheet of baking paper. 
• Spread the rest of the meringue onto baking paper, grate 1 lime and sprinkle a few black sesame seeds on top.
• Dry the meringues and set aside for the assembly.

Sudachi cremeux

• In a pan, bring the sudachi puree without added sugar to the boil, with the cream, glucose and butter.
• In a mixing bowl, mix together the sugar, whole eggs and cornflour.
• Pour part of the hot liquid into the previous mix, and stir to relax the mix.
• Put everything in the pan and boil for 2 minutes.
• Remove from the heat, leave to cool at 45°C and add the cocoa butter.
• Mix using the hand blender and pour the cream into “mini stone” silicone moulds from SILIKOMART and freeze. 

Mango confit

• Heat the mango puree without added sugar.
• Mix the dry ingredients together.
• Sprinkle the dry ingredients into the mango puree and bring to the boil.
• Keep in the fridge for the assembly.

Whipped ganache

• Heat the cream and pour over the white chocolate.
• Mix with a hand blender and set aside in the fridge for 24 hours.

Mango sorbet & Shiso Green

• Heat the water.
• At 25°C, add the dextrose and glucose.
• At 45°C, add the sugar and super neutrose.
• Cook at 84°C for 2 minutes.
• Cool for 3 hours in the fridge.
• Add the mango puree without added sugar and mix.
• Leave to mature for at least 4 hours in the fridge.
• Place in a Pacojet bowl and freeze.
• Set aside for the assembly

Sudachi sorbet

• Heat the water.
• At 25°C, add the sugar (1), dextrose and inverted sugar.
• At 45°C, add the sugar (2) and super neutrose.
• Cook at 84°C for 2 minutes.
• Cool for 3 hours in the fridge.
• Add the puree and mix.
• Leave to mature for at least 4 hours in the fridge.
• Place in a Pacojet bowl and freeze.
• Set aside for the assembly.

Black sesame shortbread

• Mix the icing sugar and butter in the mixer, using the paddle.
• Add the eggs gradually.
• Sieve the flour and salt, then add to the mix.
• Mix everything together and add the sesame seeds.
• Cover with cling film and keep in the fridge for 2 hours.
• Roll out the dough to 1.8mm thickness.
• Keep in the fridge for 30 minutes, cut into 2cm diameter discs then bake at 180°C until browned.

Assembly

• Place the meringue circle in the centre of the plate, reverse side up.
• Then place 3 mini stones of sudachi cremeux on top.
• Whip the ganache and pipe a few dots in several places.
• Add Shiso green cress to the mango sorbet mix and pacotize.
• Also pacotize the sudachi sorbet.
• Make small quenelles and place two mango sorbet quenelles and one sudachi sorbet quenelle on top.
• Pour the mango confit into the centre of the meringue circle.
• Next, place some pieces of shortbread and a few meringue bits on top.
• Finish by decorating with Cornabria Blossom, Floregano, Anise Blossom and Shiso Green

Recipe: Thibault Marchand 

Source: Les Vergers Boiron