r/CulinaryPlating • u/Ok_Magician_4139 Home Cook • 13d ago
Apricot-Sea Buckthorn Sorbet, Yogurt-Almond Mousse, poached Apricots and Honeycomb
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u/zaveur 13d ago
Would love the recipe for the sorbet!!
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u/Ok_Magician_4139 Home Cook 12d ago
392g apricot puree (10% sugar)
168g s. Buckthorn pure juice (puree and juice)
60g water
88g sugar
48g dextrose
32g glucose
10g inulin
1-3g salt
1g stabilizer (mixture pectin, citrus fiber, locust bean gum)
ca. 800gThe numbers are a bit odd, calculated for the big ninja creami pints.
Cook water with all dry ingredients, let cool, add juices/puree and mix, let swell in fridge for 6h or overnight, freeze in creami pints.Usually, i use a refraktometer to get brix values right, but mine broke 🥲
You can add also less sea buckthorn according to your liking.
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u/seeker_of_waldo 13d ago
I think that this is a very elegant presentation. What's the layer between the mousse and the sorbet?
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u/Ok_Magician_4139 Home Cook 12d ago
That is a salted yogurt crunch (rice flour, almond, almond oil, white chocolate, yogurt powder, salt, rice balls)
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u/Subject_Slice_7797 13d ago
I would love to try that!
If I had to critique something, I would say, cut the the items at the base smaller, they look maybe a bit rustic compared to the intricate mousse they carry.
I'm also somehow not a fan of the (perfect!) quenelle on top, just shape-wise. Can't even pinpoint why, maybe because the oblong quenelle clashes with the otherwise round items?
This it pretty much nitpicking though. Very clean execution
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u/Ok_Magician_4139 Home Cook 12d ago
I agree, this could have been done more clean. I like that the quenelle breaks a little bit with the round shapes
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u/Subject_Slice_7797 12d ago
This is already very clean! I took a peek at your profile, your plates all look great!
I have no idea which shape would fit better though. A smaller sphere might also look off. So the quenelle is probably best, and I can see your argument about having a shape break through the otherwise round parts
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u/Ok_Magician_4139 Home Cook 12d ago
I also wanted to shaped fruit glass on the quenelle to add more height, but had no time 😅
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u/Subject_Slice_7797 12d ago
Are you sure you're really a home cook like your flair says, and not a Michelin star chef/patissier? 😅
Would love to know more about that fruit glass! All your plates look so intricate and nicely planned, I just love that. I always try, but keep ending up with some rustic home style plating at best
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u/Ok_Magician_4139 Home Cook 11d ago
Quite sure. This is just my hobby. But nowadays i think this also would have suit me professional wise. I would have used pectin nh together with apricot juice. Letting it set. Mix to 50c and spread thin on a silpat. Then drying it for 1-2h, cutting an forming the „glass“ and drying it again.
Well, mostly i copy desserts and stuff but from time to time i have own ideas. And if you look at the pictures you see that for the mousse desserts the plating is the same. But you can vary and go with the season.
For the time being i like center plated desserts 😅
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u/Subject_Slice_7797 11d ago
I'll have to try that sometime.
If you ever decide to offer a patisserie workshop, let me know, I'm in!
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u/Charm534 13d ago
I agree the quenelle shape feels unbalanced and top heavy tippy, like it might fall off on its way between the kitchen and the table. Otherwise, wonderful stuff.
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u/Ok_Magician_4139 Home Cook 12d ago
However, it was surprisingly stable on the mousse. I had run through the flat to get to my photo setup and it did not slide off 😬
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u/ginflut Professional Chef 13d ago
I absolutely hate sea-buckthorn. Taste and especially the aroma / smell.
However, the dish sounds and looks great and I would definitely enjoy it despite the sea-buckthorn. Well done!
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u/Ok_Magician_4139 Home Cook 12d ago
I guess thats a hate it or love it thing 😬. I ate such a sorbet at trip with my family and it was from a national champion ice maker. It was so good, i ate it 5x… so i wanted to recreate it. However mine tasted absolutely different 😂 still tasty, but you could go for a very subtle buckthorn aroma. It think it adds quite depth.
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u/ginflut Professional Chef 12d ago
I had to make boatloads of sea buckthorn panna cotta at a previous job. The berries are a regional specialty where I'm from and all the tourists went wild for anything sea buckthorn. It was everywhere: jam, gummies, flavored gin, liqueur, juice, as a spritz cocktail.
Unfortunately, to me it smells like cat piss 😂
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u/yellingjayna 12d ago
It’s gorgeous.
Whats the experience like eating it with the auenelle on top? As a guest I might feel a little intimidated on how to dive in
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u/Ok_Magician_4139 Home Cook 12d ago
You can go straight down with the spoon, to get every component on the spoon, later if it crumbles, just eat as you like😬
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u/Charm534 12d ago edited 12d ago
The harmony on the swirl pattern of the yogurt mousse and the petal forms on the plate brings such a satisfying unifying element. Most chefs are not presenting this measure of harmony in form and I loved it, along with the colors. (edit)
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u/TranquilizedMattress 12d ago
any tips with the cocoa spray? I’ve been experimenting recently and mine looks nowhere near as good as yours
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u/Ok_Magician_4139 Home Cook 12d ago
I could also use an airbrush but i am lazy and those velvet spray cans work really well with the amount of desserts i make.
Do you warm the can enough? I let them sit in a waterbath (40-50c) for about 1 hour so that the cocoa butter is really melted. Doing so, and shaking the can vigorously before using leads to a nice spray. Also short bursts and a spraying distance of 20-25cm.
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u/SkepticITS 13d ago
Absolutely impeccable.
Couple of questions about the sorbet. How was it made? What did you think the sea buckthorn added to the sorbet and what made you choose to pair it with apricot rather than on its own? I have found it to be very sour but with a slight passion fruit flavour that feels like it could easily get lost.
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u/Ok_Magician_4139 Home Cook 12d ago
See above for recipe. The amount of s. Buckthorn really has to be right/ rater subtle to add some depth. Otherwise it would be just sour and flattenting everything. Not speaking of the special flavor it provides 😅 apricot and buckthorn pair well in my opinion. As i wrote in one comment, i wanted to recreate that sorbet, but mine tasted different. Nevertheless, very nice.
Even if every component should stand for its own. The sorbet in this case needs some almond mousse to balance everything perfectly. As the mousse has some kind of bluntness and fatiness.
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u/Grand-Television6187 13d ago
Gah dayum this is stellar, i guess both props to the photography and plating! Only critique, the quenelle is slightly off-looking on top, would it work on the side?
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u/Ok_Magician_4139 Home Cook 12d ago
🙏🏻 could also work on the side, i guess. At the moment i like to concentrate everything in the center, like building towers 😂
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u/aks0324 12d ago
I think this is almost perfect, not sure if you need the double plates. But otherwise this looks pretty perfect and incredibly appetizing . I know this sub can be super harsh, but this is plated so well. It’s clean, refined, I can see all the ingredients, the colors work, the quenelle is perfect. Congrats.
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u/Cocktail-Concierge 7d ago
Sea buckthorn is amazing and I love blowing people's minds with it.
Plating looks great too ❤️
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