Prune plum, shiso, verbena & white chocolate

by Hendrik Otto
Lorenz Adlon Esszimmer, Germany
 

MARINATED SHISO PLUM
300ml plum juice (van Nahmen)
300ml shiso plum juice
2 green shiso leaves
300g plums, cut in half

PLUM LACQUER
150g plum shiso broth (use the broth from the preserved plums)
0.5g Guarzoon

DARK CHOCOLATE GANACHE (GUANAJA)
175g cream
30g glucose / invert sugar
75g dark couverture 70%, in pieces
150g cream, cold and liquid

VERBENA CRUMBLES
Part 1
180g flour
120g soft butter
60g powdered sugar
30g eggs
1 pinch of salt
½ vanilla
1 lemon, zest

Part 2
400g shortcrust crumbs
120g white couverture, liquid
2cl apricot brandy
Dried verbena leaves, finely crushed
Maltodextrin

GOAT CURD FOAM
50g fresh goat cheese
125g curd
30g sugar
75g cream
100ml milk

RICE ICE CREAM
300g cream
300g coconut milk
800g milk
30g lemongrass
450g jasmine rice
80g skimmed milk powder
75g invert sugar
170g sugar
3g ice stabilizer

YOGURT-LIME SPONGE
0,5L pasteurized egg white
100g almond powder
50g yopol
110g sugar
35g rice flour
Lime zest, to taste

PRUNE PLUM ROASTER
500g prune plums, stone removed
20g butter
30g brown sugar
50g sliced almonds
 

1 — MARINATED SHISO PLUM
Boil up the plum and shiso juice briefly. Put the plums and shiso leaves in a sterilized preserving jar. Pour the hot broth over it and put it in the oven at 90°C (194°F) for 4 mins. Leave to infuse for 1 week.

2 — PLUM LACQUER
Recover 150ml of plum shiso broth used for the preserved plums and mix with the Guarzoon.

3 — DARK CHOCOLATE GANACHE (GUANAJA)
Boil the cream and glucose/ invert sugar together. Add the hot liquid to the dark couverture and emulsify. Add the other ingredients and emulsify with a mixer. Allow to crystallise for at least 12 hours in a refrigerated place and then whip until foamy before further processing.

4 — VERBENA CRUMBLES
Make shortcrust pastry from ingredients (part 1) and bake at 180°C (356°F). Let cool and grind in ThermomixTM to fine crumbs. Mix the shortcrust crumbs with the remaining ingredients and then swirl in a colander and add some maltodextrin.

5 — GOAT CURD FOAM
Homogenize together. Fill into an Isi bottleTM and screw in 2 gas capsules.

6 — RICE ICE CREAM
Leave the cream, coconut milk, milk, lemongrass and jasmine rice to stand in a cold place for 2 hours. Bring to a slow boil, strain and add coconut milk to 1.5 kg. Heat 80g skimmed milk powder and 75g invert sugar together with the rice milk in the ThermomixTM to 100 °C (212°F). Mix together 170g sugar and 3g ice stabilizer and add to the ThermomixTM. Blend well and quickly cool down and vacuum pack. Leave the vacuumed ice cream mass to mature on ice for 24 hrs. Blend the ice cream mass for approx. 5 mins in the ThermomixTM until smooth and fill into PacojetTM cups. Blast freeze and then pacotize.

7 — YOGURT-LIME SPONGE
Homogenize    ingredients    in    a thermomixer, fill into an ISI bottleTM and twist in 3 gas capsules. Spray into a paper cup and heat in the microwave at 40 sec. Then tear into pieces and dry in a dehydrator.

8 — PRUNE PLUM ROASTER
Together in a sauté pan briefly swirl and then put it the oven at 200°C (392°F) for about 50 mins. Finely blend and strain the cooled prune plums.

SERVING INSTRUCTIONS
In the upper right quarter of the plate, place a tablespoon of the verbena crumbles. Drizzle on five dots with the ganache. Cut the plums in half, gloss them with the lacquer and centre them on the ganache. Garnish with two pieces of aerial chocolate and a piece of yogurt-lime sponge. Place a dot with the prune plum roaster and drizzle the goat’s curd foam on top. Place a small scoop of rice ice cream on top of the crumbles and garnish with three slightly smaller leaves of red veined dock.