Sugar: 55 g
Water: 90 ml
Limes: 1, the zest
Gelatin: 1.5 g
Blackberry purée: 100 g
Lime juice: 35 ml
Blackberry purée: 100 g
Lime juice: 10 ml
Limes: 1, the zest
Sugar: 10 g, cane
Agarzoon: 5.5 g
Blackberries
Liquid nitrogen
Blackberry purée: 100 g
Lime juice: 12 ml
Limes: 1, the zest
Isomalt: 35 g
Glucose powder: 3.5 g
Agarzoon: 3.8 g
Butter: 30 g, softened
Sugar: 20 g
Salt: 2 g
Lemon juice: 4 ml, warmed
Yopol texturas: 12.5 g
All purpose flour: 12.5 g
Milk powder: 20 g, skimmed
Wheat starch: 7.5 g
Baking powder: 1.5 g
Yogurt: 100 g, Greek, with at least 10% fat
Icing sugar: 10 g
Lemon verbena: 5 g, fresh
Water: 20 ml
Sugar: 15 g + 10 g
Vervain: 20 g, fresh
Lime syrup: 19 ml
Gelatin: 1.8 g
Blackberries: fresh, mini
Ice begonia pollen
Ice begonia leaves: pink
Lemon verbena: leaf spears
An amazing blackberry recipe with lemon verbena by the talented chef Andreas Caminada from Switzerland.
Mix sugar with water and lime zest. Heat in pan to 80°C. Add gelatine and dissolve.
Add blackberry purée and lime juice to this mixture and leave to stand for 24 hours at 4°C. Then freeze using ice cream maker or Pacojet.
Mix everything together in a pan and bring to boil. Leave to set for 4 hours at 4°C. Blend till smooth, then pass through sieve.
Mix all ingredients together in a pan and bring to boil.
Leave to set at 4°C for 12 hours, then blend till smooth and pass through sieve.
Spread out thin and dehydrate at 60°C for about 3 days. Place under heat lamp and stamp with wooden negative.
Combine the softened butter, the sugar, the butter and the warmed lemon juice and blend in KitchenAid till mixture foams.
Pour the remaining ingredients through a sieve onto foam mixture above and gently fold in.
Freeze. Use grater or mandolin to spread shavings onto a baking tray and bake at 120°C for 4 minutes.
First stir yoghurt and confectioners' sugar together till creamy.
Add verbena, vacuum pack and leave to settle for 1 day. Pass through sieve and stir to stable, creamy consistency.
Bring the water, the sugar and the fresh verbena to the boil and leave to stand for 15 minutes before passing through sieve.
Bring the verbena syrup obtained to the boil with the lime syrup and the sugar.
Wait till gelatine's drained weight is 10 grammes, then dissolve in hot mixture above.
Whip with an electric beater till mixture becomes very foamy (about 30 minutes).
Use a small quantity of Trennwax spray to grease PVC half-sphere moulds and fill with mixture .
Freeze. To remove, briefly dip moulds in warm water and trace around mould inside edge with a thin palette knife.
Garnish all components for presentation.
An amazing blackberry recipe with lemon verbena by the talented chef Andreas Caminada from Switzerland.
