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 Elaboration

 

Here is an awesome dessert made with very excotic and fresh regional falvors a combinations of textures and freshnes.

For the the transparent ravioli

Place all the ingredients in a small pot bring  slowly to simmer (taste the sweetness and correct if necessary) and stir until all gelatin and sugar is dissolved, sieve through a...

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 Elaboration

 

Here is an awesome dessert made with very excotic and fresh regional falvors a combinations of textures and freshnes.

For the the transparent ravioli

Place all the ingredients in a small pot bring  slowly to simmer (taste the sweetness and correct if necessary) and stir until all gelatin and sugar is dissolved, sieve through a chinois.

Brush gently with water a small tray with a border of at least 1 cm high.

line up with cling film/

Pour in the rose water jelly into the tray to a 3 thickness and set in a very cold place to set.

For the plump jam

Combine the plum and sugar  together, cook on a low heat to approx 107 degrees celsius remove and set to cool. 

For the tapioca in coconut cream

Bring the water to the boil and add the tapioca cook till completely transparent , drain the water and wash under cold water until completely cold.

Bring the coconut cream to a simmer and add sugar to taste, add  tapioca (not all) little by little until a creamy consistency is achieved set to cool. If when set the cream is a bit stiff dilute with a little coconut cream verify the sweetness .

Finishing

In a shallow serving bowl place the tapioca cream.

Using an 8 cm cutter cut a transparent disk from the rose water jelly and place on the tapioca.

On the jelly disc place a small amount of plump jam and cover with another jelly disc, gently use a torch to melt a little jelly and blend nicely.

Garnish with green leaves olive oil and seasonal fruits.

 

 

 

 

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Ingredients 4 persons
  • For the the transparent ravioli
  • 500ml water
  • 50ml rose water
  • 100gr sugar
  • 50gr gelatine
  • For the plump jam
  • 500gr of pitted plums
  • 300gr sugar
  • For the tapioca in coconut cream
  • 100 gr tapioca pearls
  • 600 ml water
  • 250gr coconut cream
  • Sugar to taste.
Recipes. The Cook & Chef Institute