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Greengage

Ponthier - Greengage sorbet, armagnac, ginger and lychee
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Ponthier - Greengage sorbet, armagnac, ginger and lychee

Greengage sorbet, armagnac, ginger and lychee

Rafa Delgado
Pastry Chef at Nando Jubany restaurant
ROSEMARY MERINGUE
Egg whites
Sugar
Dextrose
Icing sugar
Freeze-dried powdered rosemary
100g
100g
65g
35g
5g
Whisk the egg whites into soft peaks with the sugar. Then incorporate the icing sugar and dextrose. Roll out between two sheets and dehydrate. Break the meringue into uneven pieces of about 2cm. Sprinkle the freeze-dried rosemary on the meringue.
greengage JAM
PONTHIER greengage purée
TPT syrup (sugar + water)
Jasmine liqueur
Agar-agar
Gelatine
345g
160g
10g
1,8g
3g
Heat one part of the PONTHIER Greengage purée with the agar-agar and the syrup until it comes to the boil. Boil for 1 minute. When the temperature drops, add the gelatine and the jasmine liqueur.
lemon ALBEDO
Lemon albedo
PONTHIER lime purée
Sugar
Butter
200g
100g
100g
20g
Blanch the lemon albedo three times while cooling it each time in the iced water. Blanche a fourth time and leave to cook until whitened. Drain the mixture and mix with the PONTHIER lime purée, sugar and butter. After standing for 8 hours, mix at high speed. Sieve and refrigerate.
VANILLA OBULATO
Sugar
Water
Vanilla
Sunflower oil
Obulato
150g
100g
1 pod
SQ
2 sheets
Make a syrup with the sugar, water and vanilla seeds. Leave to rest in the fridge. Grease a silicone sheet and place a layer of obulato and a layer of syrup over it. Repeat the operation again, adding another obulato sheet. Cook in the oven at 140°C for about 10 minutes.
GINGER BISCUIT
Softened butter
White chocolate
Brown sugar
Sugar
Flour
Bicarbonate of soda
Salt
Crystallised ginger
Ginger powder
230g
150g
200g
75g
270g
6g
3g
30g
10g
Place all the ingredients except the white chocolate into a food processor. Mix on a medium speed. Then incorporate the melted white chocolate. Mix and leave to rest for a few minutes. Roll out to 2mm thick between two sheets of acetate paper and leave to cool. Use a cookie-cutter to cut into 2.5cm squares. Pre-heat the oven to 165 °C and cook in a round silicone mould to maintain the shape for about 20 minutes.
greengage SORBET
Water
Sugar
Liquid glucose
PONTHIER lychee purée
PONTHIER greengage purée
PONTHIER lemon purée
Calvados
White Chardonnay vinegar
150g
125g
93g
68g
362g
40g
10g
10g
Make a syrup with water and sugar. Cool the syrup and incorporate the remaining ingredients. Pour the mixture into a Pacojet bowl. Freeze.
ARMAGNAC GRANITE
Water
Armagnac
Sugar
Gelatine
300g
100g
50g
2g
Make a syrup with water and sugar. Add the previously hydrated gelatine. Leave to cool to 40°C and add the Armagnac. Place in the freezer.
Assembly
Draw a line on a dish with the lemon albedo and spread using a spatula. Place two rectangles 4x4x0.5cm of Greengage jam. Place a fresh lychee cut into quarters and a few slices of plum. Arrange the ginger biscuit between the lychee and plums then the vanilla obulato sheet. Place the rosemary meringue in pieces over the assembly and sprinkle over the freeze-dried rosemary in a line. Place a quenelle of greengage sorbet and armagnac granite. Garnish with some liquorice cress leaves, rosemary shoots and coriander.
Ponthier