This was one of the standout dishes from our meal at Le Champignon Sauvage. Due to the complexity of the dish and the length of time it takes to prepare, we have been unable to test this recipe, though we can testify to the brilliance of the final results.
Serves 12
INGREDIENTS
Candied Bergamots:
750g bergamots (or clementines etc)
900g water
750g granulated sugar
Bergamot Parfait:
1½ whole bergamots
75g bergamot syrup
30g water
2g leaves gelatine
200g fresh orange juice
1 orange, zested
100g sugar
4 yolks
140g double cream, whipped to soft peak
Orange & Bergamot Wrap:
350g carton orange juice
35g bergamot syrup
¾ bergamot finally chopped
2.4g agar agar
6g leaves soaked gelatine
Liquorice Set Cream:
225g double cream
75g milk
5g liquorice stick, crushed
1½ vanilla pods, split
½ orange, zested
½ lemon, zested
½ pinch saffron
40g sugar
4 egg yolks
3.5g leaves gelatine
Orange Jelly:
100g carton orange juice
250g sugar
50g water
5g citric acid
2 oranges, zested
4 leaves soaked gelatine
400g fresh squeezed orange juice
Liquorice Puree:
100g dark Muscovado sugar
125g water
20g orange juice
20g liquorice paste
8g black treacle
¼ orange, zested
¼ lemon, juiced
2g agar agar
1g malic acid
Liquorice Tuille:
80g condensed milk
28g plain flour
7g castor sugar
10g milk
7g liquorice paste
1g liquorice powder
2g squid ink
A small punnet of red-veined sorrel
METHOD
Candied Bergamots:
1) Using a pin or the tip of a roasting fork, prick the bergamots all over.
2) Bring a pan of water to the boil and blanch the bergamots for 2 minutes. Remove from heat. Remove the bergamots and discard the water.
3) In a pan large enough to take all the bergamots with plenty of room, bring the water and the granulated sugar to the boil. Add the bergamots and simmer for 5 minutes. Remove from heat and keep in a cool place for 24 hours, making sure the fruit is covered.
4) The next day remove the bergamots from the syrup, remove 150g of the syrup and put to one side in a bottle for later. Add 150g granulated sugar to the pan and bring to the boil, pour onto the bergamots and allow to steep for 24 hours. Repeat this operation for another 4 days.
5) Keep for 48 hours and then they are ready and can be kept in the syrup.
6) The syrup that has been kept in the bottle should be perfumed and can be kept in the fridge for a month.
Bergamot Parfait:
1) Soak the gelatine in some cold water for approximately 5 minutes.
2) Place the bergamot, syrup and water into a saucepan and bring to the boil.
3) Remove the pan from the heat and place its contents in a liquidizer, Squeeze the excess water from the gelatine and add to the liquidizer. Blend to a smooth puree and pass through a fine chinois.
4) Place the orange juice and zest in a small saucepan. Reduce to roughly half, add the sugar and reduce further until syrup (121 C).
5) When this is coming to temperature place the egg yolks in a mixer and whisk until pale and thick, and with the machine running on high slowly, drizzle the syrup onto the egg yolks, and carry on whisking until cold.
6) Fold in the warm bergamot puree, cool, then fold in the whipped cream.
7) Using some clingfilm, roll into 4 long sausages 26cm long x 10cm in diameter.
8) Place in the freezer for 24 hours.
9) Remove from the freezer and trim the ends off. Remove cling film;
10) Remove the orange and bergamot wrap from the fridge and place a roll of parfait on the top and wrap like a cannelloni in the acetate so the edges are together along roll. Place back in the freezer and repeat with the other “sausages”. Leave for 2 hours.
11) When ready to serve, cut each of the “cannellonis” into three. Remove the acetate and place to the left of the plate.
12) Dot the liquorice puree over the plate. Using a teaspoon, add 2 spoons of liquorice cream onto the plate, then 3 spoons of orange jelly.
13) Stud 3 liquorice tuilles at different angles in the cream.
14) Drape the red-veined sorrel at different angles and serve.
Orange & Bergamot Wrap:
1) Place the orange juice, bergamot syrup, bergamot and agar in a saucepan and set aside to allow the agar to swell. Soak the gelatine in some cold water for approximately 5 minutes
2) Bring all the ingredients, except gelatine, up to the boil and stir until the agar has dissolved, then remove from heat. Squeeze the excess water from the gelatine and add to the pan.
3) Place the pan’s contents in a liquidiser and blend to a smooth puree, pass through a fine chinois into a jug.
4) Skim any froth from surface, pour mixture onto a acetate-lined baking sheet 53cm x 32cm and refrigerate.
Liquorice Set Cream:
1) Soak the gelatine in some cold water for approximately 5 minutes.
2) Place the milk, cream, liquorice, vanilla, orange and lemon zest and the saffron into a saucepan. Bring to the boil.
3) Whisk the eggs and caster sugar together lightly to break them down.
4) Squeeze the excess water from the gelatine.
5) Heat the milk mixture, add the gelatine and stir until all dissolved.
6) Mix the sugar and egg and whisk in. Cook out semi-thickened, and pass through fine chinois. Pour into a tray 17cm x 13cm x 4cm and place this in a larger baking tray with a clean J-cloth on the bottom.
7) Pour enough hot water into the larger baking tray to come a third of the way up the sides of the smaller tray. Carefully place in an oven preheated to 96°C and cook for about 20-30 minutes, until the cream has set. It should just be set in the middle.
8) Remove from the oven and leave in the tray to cool. Then remove from the tray, cover and place in the fridge until needed, preferably the day before.
Orange Jelly:
1) Soak the gelatine in some cold water for approximately 5 minutes.
Bring the carton orange juice, sugar, water, citric acid and orage zest to boil. Squeeze the excess water from the gelatine.
2) Add gelatine and whisk until dissolved, then add the fresh orange juice. Pass through chinois into plastic container 20 cm x 15cm x 6cm and set in fridge.
Liquorice Puree:
1) Place all ingredients except the malic acid in a small saucepan and bring to the boil. Place to one side for 2 minutes to allow the agar to swell.
2) Cook for 3-4 minutes on a simmer. Remove from the heat and whisk in the malic acid. Cook for a further 2 minutes. Pass through a fine chinois into a container, place in the fridge. Chill for at least 4 hours. When set, place in liquidiser, and blend until smooth.
3) Place in squeezy bottle and keep in the fridge until needed.
Liquorice Tuille:
1) Place all the ingredients into a bowl and mix together until smooth.
2) Spread in strips, 6cm x 2cm, onto a silicon lined baking sheet and cook in the oven for 5-10 minutes until crisp and dry.
3) Store in an airtight container until needed.