TROPICAL CAPSULE DUO

Difficulty

3/5

Prep time

30 min

Total time

2 hours 5 min

INGREDIENTS

DIRECTIONS

•

Used technique:

SPHERIFICATION

2 3/4 cups

(670 ml)

fresh apricots

1 cup

(250 ml)

water

3/4 cup

(190 ml)

Sauvignon blanc

2 tbs

(30 ml)

honey

rosemary sprigs

3 cups

(750 ml)

blackberries

1 tbs

(15 ml)

honey

1 sachet

(2 g)

SODIUM ALGINATE

1/2 tsp

(2.5 ml)

CALCIUM LACTATE

1 cup

(250 ml)

shelled unsalted sunflower seeds

1/2 cup

(125 ml)

shelled unsalted pumpkin seeds

2 tbs

(30 ml)

flaxseed

1/4 cup

(65 ml)

sunflower oil

1 tbs

(15 ml)

honey

Poached Apricots With Wine

1. Halve apricots and pit them. In a pot, bring water, wine and honey to a boil, then remove from heat. Add in apricots and rosemary and let sit, at room temperature, for 2 hours (start making blackberry juice spheres 30 minutes in), then refrigerate apricots (discard everything else). Serve cool.

Blackberry Juice Spheres

2. Using a juicer, extract juice from blackberries. Filter 3/4 of a cup of the juice. In a blender, combine with honey and calcium lactate until completely dissolved. Pour the mixture into small, demi-spherical molds and let sit in the freezer for 1 hour or until the spheres are frozen (while you wait, make pumpkin & sunflower seed butter.)

3. In a rectangular, flat-bottomed bowl and using a hand blender, dissolve sodium alginate in water. Let sit for 15 minutes.

4. Unmold frozen spheres in alginate bath. Let sit for 3 minutes while gently stirring once in a while to prevent the spheres from touching.

5. Fill a medium-sized bowl with water. Using a slotted spoon, delicately collect the spheres and briefly rinse them in the water, then remove excess water from each sphere by applying a piece of paper towel on the bottom of the spoon. Reserve.

Pumpkin & Sunflower Butter

6. In a large pan, toast sunflower and pumpkin seeds on medium heat, stirring often, for 2 minutes. remove from heat and let cool.

7. In a food processor, pulse seeds into a fine grind. Then, continue blending while gradually pouring oil in, until homogenous and smooth (use a rubber spatula to scrape the mixture off the food processor’s inner walls). Finally, blend in honey and transfer to a jar. The butter will keep for up to 1 week at room temperature.

Assembly

8. Start with some pumpkin and sunflower seed butter on the bottom of each plate, then top with poached apricot and a blackberry sphere. Respectively garnish with rosemary and purple basil.