red hot chili peppers - la-rose-noire.be red hot chili peppers yield: 54 units red bell pepper...

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www.la-rose.noire.be [email protected] RED HOT CHILI PEPPERS

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Page 1: RED HOT CHILI PEPPERS - la-rose-noire.be RED HOT CHILI PEPPERS Yield: 54 units Red bell pepper mousse ... Pour into the cone and let to chill. Mix iota, carob and maltodextrin together

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RED HOT CHILI PEPPERS

Page 2: RED HOT CHILI PEPPERS - la-rose-noire.be RED HOT CHILI PEPPERS Yield: 54 units Red bell pepper mousse ... Pour into the cone and let to chill. Mix iota, carob and maltodextrin together

recette SALÉ

RED HOT CHILI PEPPERS Yield: 54 units

Red bell pepper mousse

1000 g Red Bell pepper purée20 g Gelatin sheets

as needed Salt and pepper120 g Olive oil600 g Soft whipped cream

Coconut aioli sauce

300 g Coconut purée300 g Olive oil

4 g Lemon fiber (Naturemul)2 g Guar Gum2 Un Garlic clove

Soak the gelatin in cold water for 10 minutes. Then strain and melt in the microwaves.Mix using a hand blender the red bell pepper purée + salt and pepper + olive oil + gelatin. Then fold into the whipped cream and let to set into the fridge.

Mix guar gum and Naturemul. Pour into the coconut purée and blend using a stick blender. Add little by little the olive oil and keep mixing. Stop when olive oil will be fully incorporated and perfectly combined, creating a smooth and creamy texture.

Other ingredients:

• Smocked Cod fish diced

• Lightly cooked carrot ribbons

• Lightly cooked cauliflower

• Lightly cooked zucchini

Medium ConeChili Red Bell Pepper

Page 3: RED HOT CHILI PEPPERS - la-rose-noire.be RED HOT CHILI PEPPERS Yield: 54 units Red bell pepper mousse ... Pour into the cone and let to chill. Mix iota, carob and maltodextrin together

[email protected]

SPICY ITALIAN TOUCH

Page 4: RED HOT CHILI PEPPERS - la-rose-noire.be RED HOT CHILI PEPPERS Yield: 54 units Red bell pepper mousse ... Pour into the cone and let to chill. Mix iota, carob and maltodextrin together

recette SALÉ

SPICY ITALIAN TOUCH Yield: 54 units

Tomato, olives and basil cream

for the tomato reduced purée

40 g Olive oil60 g Onion brunoise

400 g Cooked tomato purée2 g Dry Oregano2 g Salt

0,5 g Pepper20 g Sugar

for the tomato, olives and basil cream

900 g Tomato puree reduced10 g Fresh basil leaves

500 g Cream cheese20 g Modified starch3 g Guar gum

150 g Black olive paste20 g Gelatin leaves

as needed Salt and pepper250 g Semi- whipped cream 35%

Langostinos marinados

108 Un Small prawns200 g Olive oil lightly

as needed Small chili peppers sliced

Stir fry the onion in the olive oil until glazed. Add remaining ingredients and cook at low temperature until the mixture is totally reduced (until water is totally evaporated).

Mix tomato purée, salt and pepper, cream cheese, modified starch, guar gum, olive paste and melted gelatin leaves and mix using a blender until the mixture will be combined.Fold delicately the whipped cream into it.

Heat half of the oil and pan fried quickly the prawns. Cool them down as fast as possible and then put them in a vacuum bag. Add the remaining olive oil and let macerate for 6 hours.

Medium ConeBasil

Page 5: RED HOT CHILI PEPPERS - la-rose-noire.be RED HOT CHILI PEPPERS Yield: 54 units Red bell pepper mousse ... Pour into the cone and let to chill. Mix iota, carob and maltodextrin together

recette SALÉ

Spiced Italian dressing

200 g Spiced olive oil40 g Balsamic Modena vinegar1,2 g Xanthan gum

Mix the ingredients using a stick blender.

Other ingredients:

• Sliced olives

• Baby basil leaves

• Dehydrated olive powder

Finishing:Fill the cone almost until the top with the tomato cream. Place on top the prawns, sliced olives and then, sprinkle the top with the freeze dried olive powder.Finish with small pipette filled with spiced Italian dressing.

Medium ConeBasil

Page 6: RED HOT CHILI PEPPERS - la-rose-noire.be RED HOT CHILI PEPPERS Yield: 54 units Red bell pepper mousse ... Pour into the cone and let to chill. Mix iota, carob and maltodextrin together

[email protected]

TERROIR

Page 7: RED HOT CHILI PEPPERS - la-rose-noire.be RED HOT CHILI PEPPERS Yield: 54 units Red bell pepper mousse ... Pour into the cone and let to chill. Mix iota, carob and maltodextrin together

recette SALÉ

TERROIR Yield: 54 units

Beetroot creamy chutney

750 g Beetroot diced small200 g Vegetable fond75 g Wine vinegar

100 g Sugar7 g Salt3 g Pepper

15 g Ginger grated540 g Philadelphia cheese15 g Modified starch15 g Gelatin leaves

Goat Cheese mousse

500 g Philadelphia cheese500 g Goat cheese260 g Cream 35%

1 Garlic

Cook beetroot with some olive oil with salt, pepper, ginger and sugarOnce almost glazed, add vinegar until it evaporatesAdd the Vegetable fond and keep cooking until it gets totally evaporatedPut this mixture into a cutter bowlAdd Philadelphia cheese and gelatin melted and blend until combinedAdd the modified starch and blend again until smooth. Keep in the fridge.

Mix Philadelphia cheese until it gets a smooth texture. Add the goat cheese and blend until it gets smooth again.Whip the cream until soft picks appears. Fold the cream into the goat cheese mixture and keep in the fridge.

Other ingredients:

• Vegetable chips mixture very crunchy.

• Beetroot chips

• Micro greens

Finishing:Pipe the beetroot chutney into the cones and then pipe a swirl of goat cheese mousse on top. Place some veggie chips and micro greens on top of the mousse.

Medium ConeBeetroot

Page 8: RED HOT CHILI PEPPERS - la-rose-noire.be RED HOT CHILI PEPPERS Yield: 54 units Red bell pepper mousse ... Pour into the cone and let to chill. Mix iota, carob and maltodextrin together

[email protected]

PLACTON

Page 9: RED HOT CHILI PEPPERS - la-rose-noire.be RED HOT CHILI PEPPERS Yield: 54 units Red bell pepper mousse ... Pour into the cone and let to chill. Mix iota, carob and maltodextrin together

recette SALÉ

PLACTONYield: 54 units

Celeriac and smoked salmon creamy

675 g Celery cooked and pureed270 g Philadelphia cheese90 g Cream 35%

200 g Smoked salmon20 g Gelatin leaves

180 g Butter melted150 g Shallot slowly cooked in olive oil10 g Salt3 g Pepper

27 g Modified starch

Sea weed pudding

400 g Cream 35%200 g Dashi soup200 g Cream cheese10 g Spirulina

Natural green color (optional)4,5 g Iota carrageenan

2 g Carob gum40 g Maltodextrin

Mix celery puree, Philadelphia, cream, butter, shallot, salt and pepper. Blend until well combined.Soak gelatin in cold water 10 minutes. Strain and melt in microwaves. Add to the previous mixture and mix until combined.Add Instant Cleargel and blend again until it gets smooth.Pour into the cone and let to chill.

Mix iota, carob and maltodextrin together. Then mix in a sauce pan the cream, the dashi and spirulina. Add the iota mixture and whisk until combined. Heat until boiling point and then pour onto the cream cheese.Fill the desired molds and let to set. Freeze, unmold and use.

Other ingredients:

• Sliced radish

• Micro greens

Finishing:Fill the cones with the celeriac and smoked salmon cream and place on top of the cones the seaweed pudding. Decorate with some sliced radish and micro greens.

Medium ConeSeaweet

Page 10: RED HOT CHILI PEPPERS - la-rose-noire.be RED HOT CHILI PEPPERS Yield: 54 units Red bell pepper mousse ... Pour into the cone and let to chill. Mix iota, carob and maltodextrin together

[email protected]

COW BOY CONE

Page 11: RED HOT CHILI PEPPERS - la-rose-noire.be RED HOT CHILI PEPPERS Yield: 54 units Red bell pepper mousse ... Pour into the cone and let to chill. Mix iota, carob and maltodextrin together

recette SALÉ

COW BOY CONEYield: 54 units

Bacon and corn mousse

600 g Canned corn blended and strained300 g Cream cheese180 g Cream 35%16 g Gelatin leaves

100 g Melted butter 30 g BBQ sauce5 g Salt

1,5 g Pepper20 g Modified starch

Quail egg boiled

54 Un Quail eggs2 l Water5 g Salt

30 g Vinegar

Mix canned corn with Cream cheese, melted butter, salt and pepper, BBQ sauce and blend until it gets smooth. Add melted gelatin and modified starch and blend again.Whip the cream and fold it into the previous mixture. Keep in the fridge.

Boil the eggs into water, vinegar and salt from cold. Once the water is boiling, keep it at a slow boiling point for 3 minutes. Remove it and put it in cold water. Peel them and keep until using.

Other ingredients:

• Fried bacon strips

• Crunchy fried corn finely blended

• Fried onion rings

Finishing:Fill the cones with the corn mousse and then place the egg on top previously coated with fried corn. Decorate with a crunchy bacon strip and fried onion ring.

Medium ConeOnion

Page 12: RED HOT CHILI PEPPERS - la-rose-noire.be RED HOT CHILI PEPPERS Yield: 54 units Red bell pepper mousse ... Pour into the cone and let to chill. Mix iota, carob and maltodextrin together

[email protected]

VEGGY LOVERS

Page 13: RED HOT CHILI PEPPERS - la-rose-noire.be RED HOT CHILI PEPPERS Yield: 54 units Red bell pepper mousse ... Pour into the cone and let to chill. Mix iota, carob and maltodextrin together

recette SALÉ

VEGGY LOVERS Yield: 54 units

Asparagus purée

600 g Asparagus200 g Philadelphia cheese200 g Cream 35%160 g Melted butter20 g Gelatin leaves7 g Salt 1 g Pepper

20 g Instant Cleargel40 g Lemon juice

Artichokes in oil

60 Un Sliced artichokes 500 g Olive oil50 g Lemon juice

Mushrooms In oil

300 g Mushroom assortment500 g Olive oil

as needed Salt and pepper

Cook the asparagus in water until it gets tender. Add salt, pepper and lemon juice and blend until it is pureed.Add cream cheese, cream 35%, gelatin and melted butter and blend again until combined.Add the modified starch and blend again until combined and smooth. Keep in the fridge.

Peel and clean the artichokes in order to get just the heart. Sliced 0, 3 mm. and then cook in oil and lemon juice at slow temperature, until “al dente”.

Cook at slow temperature until it gets tender.

Other ingredients:

• Crushed roasted hazelnuts

• Parmesan flakes

Finishing:Fill the cones with the asparagus cream. Then place nicely the artichokes and mushrooms on top and finish by sprinkling some crushed hazelnuts on it and some parmesan flakes.

Medium ConeCheese