-Lemon thyme cream Brule: 120g lemon thyme (around 4 potter), 600g of sugar, 600g of pasteurized yokes eggs, 4 liter cream 38%, 50g of sorbitol sugar).
(In the thermo blinder start, blinding the fin chop lemon thyme, sugar & sorbitol, at first for a good minute).
In a pot lager to 85 degrees the cream, lemon thyme sugar, pasteurized yokes eggs, then sift, cold down over night, next day skim off the top foam part off, then with the leadel no:8, diverse the mix in to the smallest white bolls plates, with the blow torch remove any extra bubble then cook in at 98 degrees oven for a 1 hour, then cold down. A la minute for service drizzle some pearl sugar on it and caramelized it with the blow torch, then dress the plate as show.
Recipes Out of the mole: (120g lemon thyme (around 4 potter), 600g of sugar, 600g of pasteurized yokes eggs, 12 g of lota, 40g gel burger, 2 liter cream 38%, 2 liter milk, 50g of sorbitol sugar).
-Pickle Havton: Take 2,5 kg of frozen havton and cure them over night with 2,5 liter of 50 % sugar lay, next day reserve in vacuum bag in the fridge until needed, a la minute drain and serve as show.
-Dark chocolate sorbet: 5 l water, 1250g sugar 350g glucose, 900g cocoa powder, 850g chocolate (71%), 15 sheet gelatin. Melt everything together and mix in the soft gelatin. Pack in Paco-jet contender cups.
-Chocolate shaving: Temper the chocolate using Mycryo cocoa butter. Melt the chocolate at 40-45 degrees (in Bain Marie). Allow the chocolate to cool at room temperature to 34 degrees for dark chocolate or 33 degrees for milk, white or colored chocolate. Add 1% Mycryo or 10g for 1kg chocolate. Mix well. When the chocolate is perfectly pre-crystallized, keep the temperature at 34 degrees for dark chocolate and at 33 degrees for milk and white. In order to use the chocolate for a longer period of time, keep it at 31-32 degrees for dark or 29-30 degrees for milk and white.
Her we will use 4 kg of dark chocolate, tempered and reserve in a 5 liter contender, then cold down, until set, them shave, and reserve in the fridge until needed, a la minute dress on the plate as show.
-Streusel crumble: 1kg of cold dice butter, 1 kg brown sugar, 1 kg of flour Tipo 00, 1 kg of almond flour. Mix all the ingredients together in the bread machine with the leave on, until reaching crumble consistency, then store in the fridge for an hour, then ruffle crumble the dough with your finger, then bake at 160 degrees to golden coloration, cold down and reserve in plastic contender with silicasec until needed.
-Pluck lemon thyme: As say.
