MAKES 24 DESSERTS
  • VEGAN CALAMANSI & YUZU INSPIRATION CRÉMEUX
    • Yuzu juice 110 g
    • Calamansi purée 110 g
    • Mineral water 190 g
    • Glucose powder DE 33 60 g
    • Hot Inulin 25 g
    • Sugar 40 g
    • Pectin NH 7.7 g
    • Natur Emul 7.7 g
    • Yuzu Inspiration 150 g
    • COCOA BUTTER 45 g

    Heat the yuzu juice, calamansi purée and water with the glucose and inulin to approx. 75-85°F (25-30°C).
    Add the sugar combined with the pectin NH and Natur Emul.
    Gradually bring the mixture to a boil to activate the pectin.
    Slowly, in several stages, combine this mixture with the melted fruit couverture chocolate and cocoa butter.
    Mix immediately using an immersion blender until perfectly emulsified.
    Leave to set in the refrigerator.

  • COCONUT & ANISEED VEGAN CARAMEL
    • Oat drink 140 g
    • Green anise seeds 2,5 g
    • NOROHY organic vanilla bean paste 2 g
    • Cream of coconut 140 g
    • Fine salt 2 g
    • COCOA BUTTER 95 g
    • Mineral water 70 g
    • Sugar 230 g
    • Glucose DE 35/40 25 g

    Warm the drink. Infuse the anise seeds for 15-20 minutes.
    Strain.
    Add the vanilla bean paste.
    Add the coconut cream, fine salt and cocoa butter.
    Bring to a simmering boil.
    Use the sugar, glucose and water to make a caramel.
    Cook the caramel at 365°F (185°C).
    Deglaze it using your first mixture, then cook at 235°F (112°C).

  • CREAM OF FENNEL
    • Gelcrem Cold 33 g
    • Fennel soup 1100 g

    Mix the gelcrem with the fennel soup first by hand, then with an immersion blender to create a creamy texture.

  • FENNEL SOUP
    • Fennel 1400 g
    • 55% almond paste 390 g
    • Mineral water 320 g
    • Lemon juice 65 g
    • Pastis 20 g

    Wash the fresh fennel and cut it into pieces. Put the pieces in a plastic bag and seal and vacuum-pack it. Cook in a steamer or bain-marie for 1 hour at 195°F (90°C).
    Quickly cool down the bag.
    Place the fennel in a blender, add the pieces of almond paste, water, lemon juice and pastis, and mix.
    Filter the mixture out or put it in a juicer.

  • VANIFUSION OPALINE

    Cook the fondant and glucose to 345°F (175°C) and add the vanilla bean paste.
    Pour onto a silicone baking sheet and leave to cool.
    Grind into a fine powder and store in a dry place.
    Sprinkle into rectangular, square or round stencils placed on a baking mat and bake at 285-300°F
    (140-150°C).
    As soon as the powder has melted and has a shiny finish, remove it from the oven.
    Store in a dry place.

  • VANILLA-FLAVORED FENNEL SHAVINGS

    Finely slice the fennel bulb using a mandolin cutter.
    Season shortly before serving with lemon juice and vanilla bean paste.
    Store in the refrigerator.

  • VEGAN CHOPPED ALMOND NOUGATINE
    • Mineral water 2.5 g
    • Deodorized coconut oil 25 g
    • Glucose DE 35/40 12 g
    • Sugar 37 g
    • Pectin NH 0.6 g
    • Chopped blanched almonds 45 g

    Mix the water, coconut oil and glucose in a pan.
    Heat to 105°F (40°C), add the sugar and pectin.
    Cook on a low heat – Do not stir too much until the mixture starts to thicken. Leave to boil for a few seconds.
    Add the almonds. Spread onto a silicone sheet.
    Bake in the oven at 355-375°F (180-190°C) for approx. 12-15 minutes.
    Leave to cool.

  • ALMOND INSPIRATION STREUSEL CRISP
    • Almond Streusel (gluten and lactose free) 160 g
    • Almond Inspiration 80 g

    Once the streusel has been baked and cooled, grind it down.
    Mix it with the melted couverture.
    Use straight away or keep at room temperature.

  • ALMOND STREUSEL (GLUTEN AND LACTOSE FREE)
    • Extra fine blanched almond flour 45 g
    • Raw cane sugar 45 g
    • Rice flour 40 g
    • Fleur de sel 1 g
    • Deodorized coconut oil 35 g
    • Mineral water 10 g

    Mix together the almond flour, raw cane sugar, rice flour and fleur de sel.
    Melt the coconut oil at 105°F (40°C). Add the water at 105°F (40°C).
    Mix together.
    Spread out evenly onto a baking sheet covered with a perforated mat.
    Bake at 300°F (150°C) until a warm blond color is achieved.

  • ASSEMBLY AND FINISHING

    Sprinkle some opaline powder onto a silicone baking mat and use different round cutters to shape it into disks, then bake.
    Pour the fennel soup into a juicer to extract the jus for the cream of fennel.
    Collect the dry extract from the juicer’s filter, as this will serve as an accompaniment for your dessert.
    Use a piping bag with a plain round nozzle to arrange well-spaced dabs of Yuzu Inspiration crémeux in the base of a dish.
    Arrange some almond nougatine and vanilla opaline
    disks on your dabs.
    Sprinkle some Almond Inspiration pressed streusel around the dabs of crémeux, along with the dried extract from the fennel soup.
    Arrange the vanilla and fennel shavings attractively on the almond nougatine disks.
    Use a paper cone to dab a few droplets of caramel onto the opaline disks and the base of the plate.
    Decorate with a few fresh fennel leaves.
    Pour the cold cream of fennel into a jug and pour it into the plate when you are ready to serve.

SAVE RECIPE

If you would like to bring out the best in your Norohy vanilla bean paste using this recipe, it is available for you to download!

DOWNLOAD A PDF OF THE RECIPE

More recipes with vanilla bean paste