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Citrus Tuile and Pilsner Sorbet

Pastry Chef Joseph / Baker, Texas Spice, Dallas, TX

For the Beer Sorbet:
    • 150 g. water
    • 150 g. granulated sugar
    • 10 g. apple cider vinegar
    • 1/2 sheet gelatin, bloomed
    • 300 g. beer (lager or pilsner style)
Method for the Beer Sorbet:
1. Heat the water, sugar, and vinegar in a pot together until the sugar has fully dissolved Whisk the gelatin in and stir to ensure it is fully incorporated. Strain the mixture into a new container and stir with beer until completely blended. Chill the sorbet base completely. Process the sorbet base in a Bravo ice cream machine according to the manufacturer’s instructions.
For the Citrus Tuile:
    • 20 g. The Perfect Purée Mandarin Tangerine Concentrate, thawed
    • 18 g. butter
    • 40 g. confectioners’ sugar
    • 17 g. all-purpose flour
Method for the Citrus Tuile:
1. Preheat the oven to 325ºF. Cream butter and sugar together. Mix in the Mandarin-Tangerine Concentrate thoroughly. Add the flour, form a dough and chill. Stencil onto a Demarle silpat and freeze. Bake in the oven for about 10 minutes. Allow to cool completely before use.
For the Poppy Seed Micro Sponge:
    • 60 g. poppy seeds
    • 125 g. egg whites
    • 100 g. granulated sugar
    • 80 g. egg yolks
    • 20 g. all-purpose flour
    • 1 tsp. vanilla extract
Method for the Poppy Seed Micro Sponge:
1. Combine the poppy seeds, egg whites, sugar, egg yolks, flour and vanilla in a blender and blend until smooth. Strain the mixture into an iSi whipper. Charge with 4 No2 cartridges, shaking well with each addition. Create vents in paper cups equidistant at the middle and twice in the bottom. Fill paper cups halfway with batter. Microwave for 30 seconds then remove. Invert cup and allow to cool before use.
For the Corn Fluid Gel:
    • 500 g. sweet corn kernels
    • 50 g. confectioners sugar
    • 2 1/2 g. US Foods agar agar
Method for the Corn Fluid Gel:
1. Purée the corn kernels and the sugar together, adjusting with water if necessary. Strain thoroughly. Reserve 250 grams purée for use. Whisk the agar agar into that 250 grams and heat. Boil the mixture for 3 minutes then strain into a new container. Chill completely to form a firm gel. Blend again until smooth.
To Assemble and Serve:
Put the Corn Fluid Gel onto the plate using a squeeze bottle. Tear the Poppy Seed Micro Sponge into random pieces and plate. Plate a quenelle of Beer Sorbet and finish the palte with a Citrus Tuile.tanger