Ingredients
Crust
- 500 gr. biscuit slices
Wild lemon crème brûlée
- 1000 ml Debic Crème Brûlée Bourbon
- 20 gr. wild lemon zest
Panna Cotta
- 500 ml Debic Panna Cotta
- 100 gr. sour cream
Mandarin jelly
- 400 gr. puree, mandarin
- 100 ml sugar water
- 5 gr. leaf gelatin
Bergamot meringue
- 130 gr. bergamot purée
- 25 gr. protein powder
- 30 gr. sugar
- 30 gr. icing sugar
Goat’s cheese ice cream
- 550 gr. milk, whole
- 100 ml Debic Cream 35%
- 200 gr. soft goat’s cheese
- 160 gr. granulated sugar
- 25 gr. milk powder, skimmed
- 150 gr. maltodextrin
- 5 gr. ice cream stabilizer
Pistachio couscous
- 100 gr. pistachio nuts
- 10 ml sugar water
Finish
- Blood orange
- Punnet lime cress
Method
Crust
- Use rings with a diameter of 12cm to cut 10 biscuit slices and leave the crust inside the ring.
- Make another, 8cm diameter ring inside and leave there.
- Store in the freezer to allow the crusts and rings to cool down.
Wild lemon crème brûlée
- Bring the Debic Crème Brûlée and wild lemon zest to a boil and allow to infuse over low heat for 10′.
- Pass through a fine sieve and divide the crème brûlée among the biscuit crusts.
- Set aside in the refrigerator.
Panna Cotta
- Melt the Debic Panna Cotta, mix with the sour cream and cool to room temperature.
- Arrange on top of the crème brûlée once this has fully set, and then place back in the refrigerator.
Mandarin jelly
- Heat the mandarin purée together with the sugar water and add the pre-soaked gelatin.
- Bring back to room temperature and arrange on top of the firmed panna cotta.
- Place back in the refrigerator.
Bergamot meringue
- Whisk the bergamot purée and protein powder together until foamy.
- Add the sugar and the confectioner’s sugar and continue beating for another few minutes.
- Squirt into small caps and dry in the oven or airing cabinet at 60 °C for 6 hours.
Goat’s cheese ice cream
- Mix the stabilizer with the maltodextrin and add sugar.
- Heat the milk, the Debic Cream 35% and dry ingredients to 60 °C until all ingredients have dissolved.
- Add the goat’s cheese last and combine into an even mixture.
- Churn the ice cream for 10′ and freeze at -21 °C.
Pistachio couscous
- Crush the pistachios and mix with the sugar water until you have a couscous texture.
Finishing touch
- Release the cake by briefly heating the cake rings with the gas jet and arrange on the plates.
- Top off the dish with the bergamot meringue, fresh blood orange, pistachio couscous and lime cress.
- Make a quenelle of goat’s cream ice cream to accompany the dish.