Lychee Sorbet, Pineapple, Carica, and Eucalyptus Yogurt

The First Annual International Pastry Competition
Round One: Pre-Dessert
Adapted by
December 2010
Yield: 10 Servings


Lychee Sorbet
100 grams sugar
3.2 grams PreGel Neutro ice cream stabilizer
100 grams water
100 grams glucose
5 grams milk powder
50 grams lime juice
450 grams Perfect Purée lychee purée
Frozen Eucalyptus Yogurt
2.45 grams gelatin
50 grams cream
350 grams Greek yogurt
18 drops eucalyptus oil
Lime Gel
100 grams water
Zest of 1 lime
50 grams lime juice
2.5 grams sugar
Raspberry Streusel
50 grams butter
50 grams sugar
50 grams all-purpose flour
50 grams almond flour
80 grams freeze dried raspberries
Raspberry Tuile
50 grams glucose powder
100 grams PreGel Magic Sugar (Isomalt)
175 grams fondant
70 grams freeze dried raspberries
Orange Blossom Milk
225 grams low fat milk
25 grams sugar
0.75 grams iota carrageenan
Chamomile-Pineapple Syrup
250 grams water
20 grams chamomile tea
50 grams pineapple juice
50 grams sugar
50 grams glucose
Pineapple and Carica
100 grams brunoise pineapple
100 grams brunoise Tamaya Gourmet Chilean carica fruit


For the Frozen Eucalyptus Yogurt:
Bloom the gelatin. Bring the cream to a boil and then dissolve the gelatin into the cream. Stir the cream mixture into the yogurt; mix well and add the eucalyptus. Pour the mixture into an iSi Gourmet Whip Plus, charge twice, and let rest in the refrigerator for at least 2 hours. On an acetate-lined sheet pan, dispense little mounds of yogurt; freeze in an Irinox Blast Chiller; break apart into small pieces.

For the Lychee Sorbet:
Mix 25 grams of the sugar with the stabilizer in a small bowl. Bring the water, glucose, and remaining sugar to a boil. Once up to 75°C, add the stabilizer mixture, milk powder, and lime juice. Bring to 85°C. Allow to cook for 3 minutes. Chill rapidly. Add the lychee puree and spin in the Carpigiani ice cream machine.

For the Lime Gel:
Bring the water to a boil with the lime zest and juice. Mix the sugar with agar in a small bowl. Once the water mixture boils, whisk in the sugar and agar; boil for 1 minute, strain, and chill until set. Break the gel into 2-inch pieces, puree in a blender until smooth, and then strain.

For the Raspberry Streusel:
Preheat the oven to 285°F. Combine all of the ingredients in a Waring food processor and pulse 5 times. Bake for 15 minutes, cool, and then crumble.

For the Raspberry Tuile:
Preheat the oven to 220°F. Bring the glucose, PreGel Magic Sugar, and fondant to 160°C. Pour onto a Silpat and cool. Break up the candy into pieces and grind into a powder, with the raspberries, using a Waring spice grinder. Put a rectangle mold on a Silpat and sprinkle the sugar into the mold, remove the mold, and bake for 3 minutes. Remove from the oven and roll the tuile over a wooden dowel to shape it. Keep in an airtight container.

For the Orange Blossom Milk:
Bring the milk to a boil and then transfer to a blender. Mix the iota carrageenan with the sugar in a small bowl. With the blender on low speed, sprinkle in the sugar-iota mixture. Chill and then add the Nielsen-Massey Orange Blossom Extract.

For the Chamomile-Pineapple Syrup:
Bring the water to a low simmer, remove from the heat, add the chamomile, and let steep for 5 minutes; strain through a chinois into a pot. Add the remaining ingredients; simmer over medium-low heat until reduced by half.

For the Pineapple and Carica:
Mix the pineapple with the carica; add 50 grams of the chamomile-pineapple syrup and mix well.

To Assemble and Serve:
Pipe dime-size mounds of lime gel in sporadic places on plate; put a raspberry tuile off-center on lime gel mound; fill the tuile with the raspberry streusel. Place a quenelle of pineapple and carica brunoise on the plate. Warm the orange blossom milk and foam with an immersion blender. Add 3 small pieces of the yogurt foam, add a quenelle of the lychee sorbet and put on the streusel and in the tuile. Add 4 dollops of the orange blossom milk foam.