Lychee Sorbet, Pineapple, Carica, and Eucalyptus Yogurt
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Lychee Sorbet, Pineapple, Carica, and Eucalyptus Yogurt
Pastry Chef Ramon Perez of David Myers Group - Los Angeles, CA
Adapted by
September 2010
Yield: 10 Servings


Lychee Sorbet:
100 grams sugar
3.2 grams PreGel Neutro (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.